9780813056159-0813056152-Modernism and Food Studies: Politics, Aesthetics, and the Avant-Garde

Modernism and Food Studies: Politics, Aesthetics, and the Avant-Garde

ISBN-13: 9780813056159
ISBN-10: 0813056152
Author: Jessica Martell, Adam Fajardo, Philip Keel Geheber
Publication date: 2019
Publisher: University Press of Florida
Format: Hardcover 336 pages
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Book details

ISBN-13: 9780813056159
ISBN-10: 0813056152
Author: Jessica Martell, Adam Fajardo, Philip Keel Geheber
Publication date: 2019
Publisher: University Press of Florida
Format: Hardcover 336 pages

Summary

Modernism and Food Studies: Politics, Aesthetics, and the Avant-Garde (ISBN-13: 9780813056159 and ISBN-10: 0813056152), written by authors Jessica Martell, Adam Fajardo, Philip Keel Geheber, was published by University Press of Florida in 2019. With an overall rating of 4.2 stars, it's a notable title among other History (Cooking Education & Reference, Food Science, Agricultural Sciences) books. You can easily purchase or rent Modernism and Food Studies: Politics, Aesthetics, and the Avant-Garde (Hardcover) from BooksRun, along with many other new and used History books and textbooks. And, if you're looking to sell your copy, our current buyback offer is $0.3.

Description

Transnational in scope, this much-needed volume explores how modernist writers and artists address and critique the dramatic changes to food systems that took place in the early twentieth century. During this period, small farms were being replaced with industrial agriculture, political upheavals exacerbated food scarcity in many countries, and globalization opened up new modes of distributing culinary commodities.



Looking at a unique variety of art forms by authors, painters, filmmakers, and chefs from Ireland, Italy, France, the United States, India, the former Soviet Union, and New Zealand, contributors draw attention to modernist representations of food, from production to distribution and consumption. They consider Oscar Wilde’s aestheticization of food, Katherine Mansfield’s use of eggs as a feminist symbol, Langston Hughes’s use of chocolate as a redemptive metaphor for blackness, hospitality in William Faulkner’s Sanctuary, Ernest Hemingway’s struggles with gender and sexuality as expressed through food and culinary objects, Futurist cuisine, avant-garde cookbooks, and the impact of national famines on the work of James Joyce, Viktor Shklovsky, and Tarashankar Bandyopadhyay. Less celebrated topics of putrefaction and waste are analyzed in discussions of food as both a technology of control and a tool for resistance.



The diverse themes and methodologies assembled here underscore the importance of food studies not only for the literary and visual arts but also for social transformation. The cultural work around food, the editors argue, determines what is produced, who has access to it, and what can or will change. A milestone volume, this collection uncovers new links between seemingly disparate spaces, cultures, and artistic media and demystifies the connection between modernist aesthetics and the emerging food cultures of a globalizing world.



Contributors: Giles Whiteley | Aimee Gasston | Randall Wilhelm | Bradford Taylor | Sean Mark | Céline Mansanti | Shannon Finck Contributors: Giles Whiteley | Aimee Gasston | Randall Wilhelm | Bradford Taylor | Sean Mark | Céline Mansanti | Shannon Finck | Matthew Hayward | David A. Davis | Philip Keel Geheber | Chrissie Van Mierlo | Graig Uhlin | Asiya Bulatova | Jessica Martell | Brooke Stanley | Carrie Helms Tippen | Adam Fajardo

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