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Scribes of Gastronomy: Representations of Food and Drink in Imperial Chinese Literature

Isaac Yue and Siufu Tang (eds)

Published in print:
2013
Published Online:
January 2014
ISBN:
9789888139972
eISBN:
9789888180967
Item type:
book
Publisher:
Hong Kong University Press
DOI:
10.5790/hongkong/9789888139972.001.0001
Subject:
Society and Culture, Asian Studies

The culture of food and drink occupies a central role in the development of Chinese civilization, and the language of gastronomy has been a vital theme in a range of literary productions. From ... More


Dubious Gastronomy: The Cultural Politics of Eating Asian in the USA

Robert Ji-Song Ku

Published in print:
2013
Published Online:
November 2016
ISBN:
9780824839215
eISBN:
9780824869465
Item type:
book
Publisher:
University of Hawai'i Press
DOI:
10.21313/hawaii/9780824839215.001.0001
Subject:
Society and Culture, Cultural Studies

California roll, Chinese take-out, American-made kimchi, dogmeat, monosodium glutamate, SPAM—all are examples of what this book calls “dubious” foods. Strongly associated with Asian and Asian ... More


Gastro-modernism: Food, Literature, Culture

Derek Gladwin (ed.)

Published in print:
2019
Published Online:
May 2020
ISBN:
9781942954682
eISBN:
9781789623635
Item type:
book
Publisher:
Liverpool University Press
DOI:
10.3828/liverpool/9781942954682.001.0001
Subject:
Literature, 20th-century Literature and Modernism

This volume of essays surveys gastronomy across global literary modernisms. Modernists explore public and domestic spaces where food and drink are prepared and served, as much as they create them in ... More


Taste as Experience: The Philosophy and Aesthetics of Food

Nicola Perullo

Published in print:
2016
Published Online:
September 2016
ISBN:
9780231173483
eISBN:
9780231541428
Item type:
book
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231173483.001.0001
Subject:
Philosophy, Aesthetics

Taste as Experience puts the pleasure of food at the center of human experience. It shows how the sense of taste informs our preferences for and relationship to nature, pushes us toward ethical ... More


A Taste for Toads

Bernard L. Herman

in A South You Never Ate: Savoring Flavors and Stories from the Eastern Shore of Virginia

Published in print:
2019
Published Online:
September 2020
ISBN:
9781469653471
eISBN:
9781469653495
Item type:
chapter
Publisher:
University of North Carolina Press
DOI:
10.5149/northcarolina/9781469653471.003.0011
Subject:
History, American History: 20th Century

The is chapter explores the natural and culinary history of toads (the fish, not the amphibian) as well as a specialized fishery and invention around a seasonal catch. The toads rise from a “trash” ... More


Introducing Le Menu Consuming Modernist Food Studies

Derek Gladwin

in Gastro-modernism: Food, Literature, Culture

Published in print:
2019
Published Online:
May 2020
ISBN:
9781942954682
eISBN:
9781789623635
Item type:
chapter
Publisher:
Liverpool University Press
DOI:
10.3828/liverpool/9781942954682.003.0100
Subject:
Literature, 20th-century Literature and Modernism

This introductory chapter provides a critical outline of food studies and its subsequent association with modernism. It begins by discussing the critical shift in literary food studies and its ... More


Final Thoughts

Alan Kelly

in Molecules, Microbes, and Meals: The Surprising Science of Food

Published in print:
2019
Published Online:
November 2020
ISBN:
9780190687694
eISBN:
9780197559819
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/oso/9780190687694.003.0021
Subject:
Chemistry, Organic Chemistry

It seems appropriate to finish this book with the equivalent of a dessert or aperitif, to send the reader off with a sense of satisfaction, satiation, and hopefully pleasure. I thought about ... More


Eating her words: The politics of commensality in Frances Burney’s fiction and letters

Sarah Moss

in Spilling the Beans: Eating, Cooking, Reading and Writing in British Women's Fiction, 1770-1830

Published in print:
2011
Published Online:
July 2012
ISBN:
9780719076510
eISBN:
9781781702710
Item type:
chapter
Publisher:
Manchester University Press
DOI:
10.7228/manchester/9780719076510.003.0002
Subject:
Literature, Women's Literature

This chapter, which focuses on the politics of commensality that can be found in Frances Burney's letters and fiction, shows that commensality in Burney's fiction means the coming together around the ... More


From prosperity to austerity: A socio-cultural critique of the Celtic Tiger and its aftermath

Eamon Maher and Eugene O'Brien (eds)

Published in print:
2014
Published Online:
January 2015
ISBN:
9780719091674
eISBN:
9781781707197
Item type:
book
Publisher:
Manchester University Press
DOI:
10.7228/manchester/9780719091674.001.0001
Subject:
Political Science, European Union

This book examines the phenomenon of the rise and fall of the Irish Celtic Tiger from a cultural perspective. It looks at Ireland's regression from prosperity to austerity in terms of a society as ... More


The Gastronomy of Hunger

Massimo Montanari

in Let the Meatballs Rest: And Other Stories About Food and Culture

Published in print:
2015
Published Online:
November 2015
ISBN:
9780231157339
eISBN:
9780231527880
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231157339.003.0004
Subject:
Sociology, Culture

This chapter explores the role of hunger in food history, and how it has led to many revelations and innovations that are often overlooked by its chroniclers. Gastronomy is in itself a product of ... More


Pleasure and Health

Massimo Montanari

in Let the Meatballs Rest: And Other Stories About Food and Culture

Published in print:
2015
Published Online:
November 2015
ISBN:
9780231157339
eISBN:
9780231527880
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231157339.003.0006
Subject:
Sociology, Culture

This chapter explores the evolving relationship between gastronomy and dietetics—or more specifically, pleasure and health—in food history. Before the science of nutrition was tempered by the ... More


Third Mode of Access: Indifference

Nicola Perullo

in Taste as Experience: The Philosophy and Aesthetics of Food

Published in print:
2016
Published Online:
September 2016
ISBN:
9780231173483
eISBN:
9780231541428
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231173483.003.0004
Subject:
Philosophy, Aesthetics

This section considers indifference to taste, eating based on nutritional and biological need, in the context of Perullo’s previous development of the aesthetics of taste.


Why Is Chinese Food So Popular?

Yong Chen

in Chop Suey, USA: The Story of Chinese Food in America

Published in print:
2014
Published Online:
November 2015
ISBN:
9780231168922
eISBN:
9780231538169
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231168922.003.0001
Subject:
Sociology, Race and Ethnicity

This chapter considers various factors that account for the popularity of Chinese food in the United States. For the Chinese, their food prevailed in the United States because it was the best cuisine ... More


Coffee, Please, but No Bitters

Jan Groenewold and Eke Mariën

in The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231153454
eISBN:
9780231526920
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231153454.003.0026
Subject:
Sociology, Science, Technology and Environment

This chapter discusses the solvent extraction technique along with other concepts and rules that may be relevant to molecular gastronomy. Solvent extraction is used as a means to separate specific ... More


Molecular Gastronomy Is a Scientific Activity

Hervé This

in The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231153454
eISBN:
9780231526920
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231153454.003.0031
Subject:
Sociology, Science, Technology and Environment

This chapter suggests that the future of cooking might actually be “note-by-note cuisine,” which takes molecular cooking to a whole new level. Note-by-note cuisine is a culinary trend in which no ... More


Science and Cooking: Looking Beyond the Trends to Apply a Personal, Practical Approach

Michael Laiskonis

in The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231153454
eISBN:
9780231526920
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231153454.003.0034
Subject:
Sociology, Science, Technology and Environment

This chapter presents the author's thoughts on science and cooking. It begins by citing some recent trends such as the growing interest in cooking and eating, and the rise of molecular gastronomy. ... More


Rasa and the Cultural Shaping of Human Consciousness

Usha Menon

in Universalism without Uniformity: Explorations in Mind and Culture

Published in print:
2017
Published Online:
May 2018
ISBN:
9780226501543
eISBN:
9780226501710
Item type:
chapter
Publisher:
University of Chicago Press
DOI:
10.7208/chicago/9780226501710.003.0008
Subject:
Anthropology, Anthropology, Theory and Practice

This essay explores two particular areas of interest in cultural psychology with respect to the Hindu concept of rasa: first, the idea that rasa qualifies as a “mentality” in the Shwederian sense ... More


‘A hundred thousand welcomes’: food and wine as cultural signifiers

Brian Murphy

in From prosperity to austerity: A socio-cultural critique of the Celtic Tiger and its aftermath

Published in print:
2014
Published Online:
January 2015
ISBN:
9780719091674
eISBN:
9781781707197
Item type:
chapter
Publisher:
Manchester University Press
DOI:
10.7228/manchester/9780719091674.003.0012
Subject:
Political Science, European Union

Brian Murphy argues that Ireland has been revolutionised in terms of dining and drinking practices during the Celtic Tiger years, and has, in fact, developed its own version of a gastronomic cultural ... More


Introduction

Sonia Ryang

in Eating Korean in America: Gastronomic Ethnography of Authenticity

Published in print:
2015
Published Online:
November 2016
ISBN:
9780824839352
eISBN:
9780824868222
Item type:
chapter
Publisher:
University of Hawai'i Press
DOI:
10.21313/hawaii/9780824839352.003.0001
Subject:
Society and Culture, Cultural Studies

Opening with a question whether authentic national food exists or not, the Introduction invites the reader into the world of inquiry into Korean food in the United States. A brief history of food in ... More


Introduction

Robert Ji-Song Ku

in Dubious Gastronomy: The Cultural Politics of Eating Asian in the USA

Published in print:
2013
Published Online:
November 2016
ISBN:
9780824839215
eISBN:
9780824869465
Item type:
chapter
Publisher:
University of Hawai'i Press
DOI:
10.21313/hawaii/9780824839215.003.0001
Subject:
Society and Culture, Cultural Studies

This book explores the cultural politics of eating what it calls dubious Asian foods in the United States. Using a wide range of narrative strategies, it considers how dubious Asian foods are ... More


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