Why are so many literary texts preoccupied with food? The Literature of Food explores this question by looking at the continually shifting relationship between two sorts of foods: the real and the imagined. It is the first systematic study of the literature of food from the 19th century to the present, covering a wide range of issues including the politics of food, food as performance, and its intersections with gender, class, disgust and erotics.
Combining the insights of food studies and literary analysis, the author demonstrates how the reading of food within texts can illuminate our reading of food outside them. Carefully designed and structured for use on the growing number of literature of food courses, it considers the food of modernism, post-modernism, crime fiction, the realist novel and children's literature, and asks what happens when we treat cook books as literary texts.
From secret snacks to the changing role of the servant, experimental cook books to the cannibalistic fears in infant picture books, The Literature of Food demonstrates that food is always richer and stranger than we think.
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