Canadian Culinary Imaginations
Canadian Culinary Imaginations

Author: Shelley Boyd

Publisher: McGill-Queen's Press - MQUP

Published: 2022-03-30

Total Pages: 456

ISBN-13: 022801378X

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In the twenty-first century, food is media – it is not just on plates, but in literature and on screens, displayed in galleries, studios, and public places. Canadian Culinary Imaginations provokes new conversations about the food-related concepts, memories, emotions, cultures, practices, and tastes that make Canada unique. This collection brings together academics, writers, artists, journalists, and curators to discuss how food mediates our experiences of the nation and the world. Together, the contributors reveal that culinary imaginations reflect and produce the diverse bodies, contexts, places, communities, traditions, and environments that Canadians inhabit, as well as their personal and artistic sensibilities. Arranged in four thematic sections – Indigeneity and foodways; urban, suburban, and rural environments; cultural and national lineages; and subversions of categories – the essays in this collection indulge a growing appetite for conversations about creative engagements with food and the world at large. As the essays and images in Canadian Culinary Imaginations demonstrate, food is more than sustenance – as language and as visual and material culture, it holds the power to represent and remake the world in unexpected ways.

Re/Imagining Depression
Re/Imagining Depression

Author: Julie Hollenbach

Publisher: Springer Nature

Published: 2021-09-21

Total Pages: 233

ISBN-13: 3030805549

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What is depression? An “imagined sun, bright and black at the same time?” A “noonday demon?” In literature, poetry, comics, visual art, and film, we witness new conceptualizations of depression come into being. Unburdened by diagnostic criteria and pharmaceutical politics, these media employ imagery, narrative, symbolism, and metaphor to forge imaginative, exploratory, and innovative representations of a range of experiences that might get called “depression.” Texts such as Julia Kristeva’s Black Sun: Depression and Melancholia (1989), Andrew Solomon’s The Noonday Demon (2000), Allie Brosh’s cartoons, “Adventures in Depression” (2011) and “Depression Part Two” (2013), and Lars von Trier’s film Melancholia (2011) each offer portraits of depression that deviate from, or altogether reject, the dominant language of depression that has been articulated by and within psychiatry. Most recently, Ann Cvetkovich’s Depression: A Public Feeling (2012) has answered the author’s own call for a multiplication of discourses on depression by positing crafting as one possible method of working through depression-as-“impasse.” Inspired by Cvetkovich’s efforts to re-shape the depressive experience itself and the critical ways in which we communicate this experience to others, Re/Imagining Depression: Creative Approaches to “Feeling Bad” harnesses critical theory, gender studies, critical race theory, affect theory, visual art, performance, film, television, poetry, literature, comics, and other media to generate new paradigms for thinking about the depressive experience. Through a combination of academic essays, prose, poetry, and interviews, this anthology aims to destabilize the idea of the mental health “expert” to instead demonstrate the diversity of affects, embodiments, rituals and behaviors that are often collapsed under the singular rubric of “depression.”

Canadian Literary Fare
Canadian Literary Fare

Author: Nathalie Cooke

Publisher: McGill-Queen's Press - MQUP

Published: 2023-05-15

Total Pages: 153

ISBN-13: 0228018021

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When writers place food in front of their characters – who after all do not need sustenance – they are asking readers to be alert to the meaning and implication of food choices. As readers begin to listen closely to these cues, they become attuned to increasingly layered stories about why it matters what foods are selected, prepared, served, or shared, and with whom, where, and when. In Canadian Literary Fare Nathalie Cooke and Shelley Boyd explore food voices in a wide range of Canadian fiction, drama, and poetry, drawing from their formational blog series with Alexia Moyer. Thirteen short vignettes delve into metaphorical taste sensations, telling of how single ingredients such as garlic or ginger, or food items such as butter tarts or bannock, can pack a hefty symbolic punch in literary contexts. A chapter on Canada’s public markets finds literary food voices sounding a largely positive note, just as Canadian journalists trumpet Canada’s bountiful and diverse foodways. But in chapters on literary representations of bison and Kraft Dinner, Cooke and Boyd bear witness to narratives of hunger, food scarcity, and social inequality with poignancy and insistence. Canadian Literary Fare pays heed to food voices in the works of Tomson Highway, Rabindranath Maharaj, Alice Munro, M. NourbeSe Philip, Eden Robinson, Fred Wah, and more, inviting readers to listen for stories of foodways in the literatures of Canada and beyond.

Ethics and Affects in the Fiction of Alice Munro
Ethics and Affects in the Fiction of Alice Munro

Author: Amelia DeFalco

Publisher: Springer

Published: 2018-09-03

Total Pages: 258

ISBN-13: 3319906445

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Ethics and Affects in the Fiction of Alice Munro explores the representation of embodied ethics and affects in Alice Munro’s writing. The collection illustrates how Munro’s short stories powerfully intersect with important theoretical trends in literary studies, including affect studies, ethical criticism, age studies, disability studies, animal studies, and posthumanism. These essays offer us an Alice Munro who is not the kindly Canadian icon reinforcing small-town verities who was celebrated and perpetuated in acts of national pedagogy with her Nobel Prize win; they ponder, instead, an edgier, messier Munro whose fictions of affective and ethical perplexities disturb rather than comfort. In Munro’s fiction, unruly embodiments and affects interfere with normative identity and humanist conventions of the human based on reason and rationality, destabilizing prevailing gender and sexual politics, ethical responsibilities, and affective economies. As these essays make clear, Munro’s fiction reminds us of the consequences of everyday affects and the extraordinary ordinariness of the ethical encounters we engage again and again.

Food in Memory and Imagination
Food in Memory and Imagination

Author: Beth Forrest

Publisher: Bloomsbury Publishing

Published: 2022-01-13

Total Pages: 383

ISBN-13: 1350096199

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How do we engage with food through memory and imagination? This expansive volume spans time and space to illustrate how, through food, people have engaged with the past, the future, and their alternative presents. Beth M. Forrest and Greg de St. Maurice have brought together first-class contributions, from both established and up-and-coming scholars, to consider how imagination and memory intertwine and sometimes diverge. Chapters draw on cases around the world-including Iran, Italy, Japan, Kenya, and the US-and include topics such as national identity, food insecurity, and the phenomenon of knowledge. Contributions represent a range of disciplines, including anthropology, history, philosophy, psychology, and sociology. This volume is a veritable feast for the contemporary food studies scholar.

The Politics of Spatial Transgressions in the Arts
The Politics of Spatial Transgressions in the Arts

Author: Gregory Blair

Publisher: Springer Nature

Published: 2020-12-05

Total Pages: 185

ISBN-13: 3030553892

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This book is an anthology of the varied strategies of spatial transgressions and how they have been implemented through the arts as a means to resist, rejuvenate, reclaim, critique or cohabitate. The book is divided into two sections – Displacements and Disruptions. The first section discusses the ramifications of the spatial displacements of bodies, organizations, groups of people and ethnicities, and explores how artists, theorists and arts organizations have an attentive history of revealing and reacting to the displacement of peoples and how their presence or absence radically reconfigures the value, identity, and uses of place. In the second section, each author considers how aesthetic strategies have been utilized to disrupt expected spatial experiences and logic. Many of these strategies form radical alternative methodologies that include transgressions, geographies of resistance, and psychogeographies. These spatial performances of disruption set into motion a critical exchange between the subject, space and materiality, in which ideology and experience are both produced/spatialized and deconstructed/destabilized.

Thinking Queerly
Thinking Queerly

Author: Jes Battis

Publisher: Walter de Gruyter GmbH & Co KG

Published: 2021-06-08

Total Pages: 252

ISBN-13: 1501515330

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Why do we love wizards? Where do these magical figures come from? Thinking Queerly traces the wizard from medieval Arthurian literature to contemporary YA adaptations. By exploring the link between Merlin and Harry Potter, or Morgan le Fay and Sabrina, readers will see how the wizard offers spaces of hope and transformation for young readers. In particular, this book examines how wizards think differently, and how this difference can resonate with both LGBTQ and neurodivergent readers, who’ve been told they don’t fit in.

The Culinary Imagination: From Myth to Modernity
The Culinary Imagination: From Myth to Modernity

Author: Sandra M. Gilbert

Publisher: W. W. Norton & Company

Published: 2014-08-25

Total Pages: 400

ISBN-13: 0393244032

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From the recipe novel to the celebrity chef, renowned scholar Sandra M. Gilbert explores the poetics and politics of food. In this stunning and important work, the prominent critic, poet, and memoirist Sandra M. Gilbert explores our relationship with food and eating through discussions of literature, art, and popular culture. Focusing on contemporary practices, The Culinary Imagination traces the social, aesthetic, and political history of food from myth to modernity, from ancient sources to our current wave of food mania. What does it mean to transform raw stuff into cooked dishes, which then become part of our own bodies; to savor festive meals yet resolve to renounce gluttony; to act as predators where in another life we might have become prey? Do the rituals of the kitchen have different meanings for men and women, for professional chefs and home cooks? Why, today, do so many of us turn so passionately toward table topics, on the page, online, and on screen? What are the philosophical implications of the food chain on which we all find ourselves? In The Culinary Imagination, Gilbert addresses these powerful questions through meditations on myths and memoirs, children’s books, novels, poems, food blogs, paintings, TV shows, and movies. Discussing figures from Rex Stout to Julia Child and Andy Warhol, from M. F. K. Fisher and Sylvia Plath to Alice Waters and Peter Singer, she analyzes the politics and poetics of our daily bread, investigating our complex self-definitions as producers, consumers, and connoisseurs of food. The result is an ambitious, lively, and learned examination of the ways in which our culture’s artists have represented food across a range of genres.

Edible Histories, Cultural Politics
Edible Histories, Cultural Politics

Author: Franca Iacovetta

Publisher: University of Toronto Press

Published: 2012-01-01

Total Pages: 473

ISBN-13: 1442612835

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Based on findings from menus, cookbooks, government documents, advertisements, media sources, oral histories, memoirs, and archival collections, Edible Histories offers a veritable feast of original research on Canada's food history and its relationship to culture and politics. This exciting collection explores a wide variety of topics, including urban restaurant culture, ethnic cuisines, and the controversial history of margarine in Canada. It also covers a broad time-span, from early contact between European settlers and First Nations through the end of the twentieth century.

Made in Quebec
Made in Quebec

Author: Julian Armstrong

Publisher: Harper Collins

Published: 2014-10-14

Total Pages: 488

ISBN-13: 1443425338

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Canada’s culinary treasure revealed in recipes, stories and photographs Canada has a culinary treasure in Quebec, one that is not perhaps as celebrated as it could be, at least outside of that distinct and gloriously food-obsessed region. Julian Armstrong, longtime food writer for The Montreal Gazette, has spent her career eating, cooking, thinking and writing about Quebecois food. Quebec, A Cookbook is the result of those years of delicious effort. Quebec has a cuisine firmly based on French foundations, but blended and enriched over the years by the cooking styles of a variety of immigrant groups, initially British and American, more recently Italian, Greek, Middle Eastern and Asian. More than in any other province or region in Canada, people in Quebec are passionate and knowledgeable about their food. The restaurant scene is robust, not just in Montreal and Quebec City—you can go to just about any small town in La belle province and have a splendid meal. Farmers, purveyors, chefs, casual and dedicated home cooks all are poised in every season to produce or procure the perfect, seasonal ingredient; not for them the out-of-season asparagus from Chile. Quebec is where you can truly experience what food tasted like before the industrial food complex. Here unpasteurized milk and cheese is commonplace; indeed there is a herd of cattle descended from cows brought from France by Samuel de Champlain producing dairy just for this purpose. Imagine that in Ontario! Of course, Quebec is big news in the global foodie world these days, with Martin Picard (Au Pied de Cochon), Dave Macmillan and Fred Morin (The Art of Living According to Joe Beef), and even our own Chuck Hughes showing off the joys of dining in this great province. But there is much more still to discover about Quebec, from restaurateurs certainly, but also from farmers, foragers, artisanal cheese and bread makers, home cooks, and so many more. These people, their stories and recipes, will make up the bulk of Quebec: a Cookbook. It is high time for a comprehensive celebration of Quebecois cuisine.