88,09 €
A History of Food in Literature
A History of Food in Literature
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A History of Food in Literature
A History of Food in Literature
El. knyga:
88,09 €
Recent critical thinking suggests that literary references to food in novels, plays and poems can help to explain the complex relationship between the body, subjectivity and social structures regulating consumption. This volume provides a clear and comprehensive overview of significant episodes of food and its consumption in major canonical literary works from the medieval period to the twenty-first century. It contextualises these texts with reference to pertinent historical and cultural mater…

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Recent critical thinking suggests that literary references to food in novels, plays and poems can help to explain the complex relationship between the body, subjectivity and social structures regulating consumption. This volume provides a clear and comprehensive overview of significant episodes of food and its consumption in major canonical literary works from the medieval period to the twenty-first century. It contextualises these texts with reference to pertinent historical and cultural materials such as cookery books, diaries etc and engages with the critical debate on food and literature.



Organised chronologically and examining several key writers from every period including Chaucer, Shakespeare, Dickens and Austen, this book is suitable for many courses. Its enlightening critical analysis makes it relevant for anyone interested in the study of food and literature.

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Recent critical thinking suggests that literary references to food in novels, plays and poems can help to explain the complex relationship between the body, subjectivity and social structures regulating consumption. This volume provides a clear and comprehensive overview of significant episodes of food and its consumption in major canonical literary works from the medieval period to the twenty-first century. It contextualises these texts with reference to pertinent historical and cultural materials such as cookery books, diaries etc and engages with the critical debate on food and literature.



Organised chronologically and examining several key writers from every period including Chaucer, Shakespeare, Dickens and Austen, this book is suitable for many courses. Its enlightening critical analysis makes it relevant for anyone interested in the study of food and literature.

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