Coverart for item
The Resource Cooking by the book : food in literature and culture, edited by Mary Anne Schofield

Cooking by the book : food in literature and culture, edited by Mary Anne Schofield

Label
Cooking by the book : food in literature and culture
Title
Cooking by the book
Title remainder
food in literature and culture
Statement of responsibility
edited by Mary Anne Schofield
Contributor
Subject
Language
eng
Action
Committed to retain
Cataloging source
DLC
Index
index present
LC call number
PN56.F59
LC item number
C66 1989
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
Schofield, Mary Anne
http://library.link/vocab/subjectName
  • Food in literature
  • Cooking in literature
  • Gastronomy in literature
  • Kochen
  • Literatur
  • Aufsatzsammlung
  • Ernährung
  • Kultur
  • Geschichte
  • Nahrungsaufnahme (Motiv)
Label
Cooking by the book : food in literature and culture, edited by Mary Anne Schofield
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Contents
ǂt Appetizers: ǂt Cookery Literature or Literary Cookery, p.7 / ǂr Anne K. LeCroy -- ǂg Part One, Main Course: ǂt How to Eat Without Eating: Anzia Yezierska's Hunger, p.27 / ǂr Tobe Levin -- ǂt In the Lands of Garlic and Queer Bearded Sea-Things: Appetites and Aııusions in the Fiction of Edith Wharton, p.37 / ǂr Cecilia Macheski -- ǂt The New American Melting Pot[ter]: The Mysteries of Virginia Rich, p.50 / ǂr Lynn Veach Sadler -- ǂt Spinster's Fare: Rites of Passage in Anita Brookner's Fiction, p.61 / ǂr Mary Anne Schofield -- ǂt Fairy Tale Cannibalism in The Edible Woman, p.78 / ǂr Sharon R. Wilson -- ǂt At Home on the Range: Food as Love in Literature of the Frontier, p.89 / ǂr Sue Hart -- ǂt Recipes, Repasts and Regionalism: Marjorie Kinnan Rawlings's Cross Creek Cookery and "Our Daily Bread", p.107 / ǂr Michael P. Dean -- ǂt From Eggs to Stew: The Importance of Food in Two Popular Narratives of Betty MacDonald, p.114 / ǂr Delmer Davis -- ǂg Part Two, Main Course: ǂt Redpes for Reading: Pasta Salad, Lobster it la Riseholme Key Lime Pie, p.126 / ǂr Susan J. Leonardi -- ǂt Who Deserves a Break Today? Fast Food, Cultural Rituals, and Woman's Place, p.138 / ǂr Kate Kane -- ǂg Mourning Among Plenty: Eating Disorders in the Shadow of the Persephone Myth, p.147 / ǂr Andrew Stubbs -- ǂt Creation and Annihilation: Uses of Food in Contemporary French Narrative, p.159 / ǂr Lynne L. Gelher -- ǂt Thoreau and Emerson: Vegetarianism, Bhuddism, and Organic Form, p.170 / ǂr Bruce R. Henderson -- ǂt Looking at Early American Cookbooks from an Inter-Disciplinary Perspective, p.179 / ǂr Jody Kolodzey - ǂt Eating Our Way Toward Wisdom: M.F.K. Fisher's Oysters, p.198 / ǂr Lee Upton -- ǂt Dessert Cultural Meaning and Use of Food: A Selective Bibliography (1973-1987), p.207 / ǂr Karen Madeira
Control code
20385146
Dimensions
24 cm
Extent
228 p.
Isbn
9780879724443
Lccn
88064055
System control number
(OCoLC)20385146
Label
Cooking by the book : food in literature and culture, edited by Mary Anne Schofield
Publication
Bibliography note
Includes bibliographical references and index
Contents
ǂt Appetizers: ǂt Cookery Literature or Literary Cookery, p.7 / ǂr Anne K. LeCroy -- ǂg Part One, Main Course: ǂt How to Eat Without Eating: Anzia Yezierska's Hunger, p.27 / ǂr Tobe Levin -- ǂt In the Lands of Garlic and Queer Bearded Sea-Things: Appetites and Aııusions in the Fiction of Edith Wharton, p.37 / ǂr Cecilia Macheski -- ǂt The New American Melting Pot[ter]: The Mysteries of Virginia Rich, p.50 / ǂr Lynn Veach Sadler -- ǂt Spinster's Fare: Rites of Passage in Anita Brookner's Fiction, p.61 / ǂr Mary Anne Schofield -- ǂt Fairy Tale Cannibalism in The Edible Woman, p.78 / ǂr Sharon R. Wilson -- ǂt At Home on the Range: Food as Love in Literature of the Frontier, p.89 / ǂr Sue Hart -- ǂt Recipes, Repasts and Regionalism: Marjorie Kinnan Rawlings's Cross Creek Cookery and "Our Daily Bread", p.107 / ǂr Michael P. Dean -- ǂt From Eggs to Stew: The Importance of Food in Two Popular Narratives of Betty MacDonald, p.114 / ǂr Delmer Davis -- ǂg Part Two, Main Course: ǂt Redpes for Reading: Pasta Salad, Lobster it la Riseholme Key Lime Pie, p.126 / ǂr Susan J. Leonardi -- ǂt Who Deserves a Break Today? Fast Food, Cultural Rituals, and Woman's Place, p.138 / ǂr Kate Kane -- ǂg Mourning Among Plenty: Eating Disorders in the Shadow of the Persephone Myth, p.147 / ǂr Andrew Stubbs -- ǂt Creation and Annihilation: Uses of Food in Contemporary French Narrative, p.159 / ǂr Lynne L. Gelher -- ǂt Thoreau and Emerson: Vegetarianism, Bhuddism, and Organic Form, p.170 / ǂr Bruce R. Henderson -- ǂt Looking at Early American Cookbooks from an Inter-Disciplinary Perspective, p.179 / ǂr Jody Kolodzey - ǂt Eating Our Way Toward Wisdom: M.F.K. Fisher's Oysters, p.198 / ǂr Lee Upton -- ǂt Dessert Cultural Meaning and Use of Food: A Selective Bibliography (1973-1987), p.207 / ǂr Karen Madeira
Control code
20385146
Dimensions
24 cm
Extent
228 p.
Isbn
9780879724443
Lccn
88064055
System control number
(OCoLC)20385146

Library Locations

    • Copley LibraryBorrow it
      5998 Alcalá Park, San Diego, CA, 92110-2492, US
      32.771354 -117.193327
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