Gastro-modernism: Food, Literature, Culture

Description

Cover Contents Acknowledgments List of Figures List of Contributors Introducing Le Menu: Consuming Modernist Food Studies I Culture and Consumption 1. Sweet Bean Paste and Excrement: Food, Humor, and Gender in Osaki Midori's Writings 2. What Is Eating For? Food and Function in James Joyce's Fiction 3. A Woolf at the Table: Virginia Woolf and the Domestic Dinner Party II Decadence and Absence 4. The Social and Cultural Uses of Food Separation 5. Against Culinary Art: Mina Loy and the Modernist Starving Artist 6. Cocktails with Noël Coward 7. Late Modernist Rationing: War, Class, Power III Taste and Disgust 8. Objects of Disgust: A Moveable Feast and the Modernist Anti-Vomitive 9. “We were very lonely without those berries”: Gastronomic Colonialism in Canada's Indian Residential Schools 10. From “Squalid Food” to “Proper Cuisine”: Food and the Fare in the Works of T. S. Eliot IV Appetites and Diets 11. “The Raw and the Cooked”: Food and Modernist Poetry 12. Weight-Loss Regimes as Improvisation in Louis Armstrong’s and Duke Ellington’s Life Writing 13. Kitchen Talk: Marguerite Duras's Experiments with Culinary Matter Notes Index