Food and the Novel in Nineteenth-Century America
Food and the Novel in Nineteenth-Century America

Author: Mark McWilliams

Publisher: Rowman Altamira

Published: 2012-06-16

Total Pages: 221

ISBN-13: 0759120943

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Food and the Novel in Nineteenth-Century America revolves around the 1840 presidential election when, according to campaign slogans, candidates were what they ate. Skillfully deploying the rhetoric of republican simplicity—the belief that plain dress, food, and manners were signs of virtue in the young republic—William Henry Harrison defeated Martin Van Buren by aligning the incumbent with the European luxuries of pâté de foie gras and soupe à la reine while maintaining that he survived on “raw beef without salt.” The effectiveness of such claims reflected not only the continuing appeal of the frontier and the relatively primitive nature of American cooking, but also a rhetorical struggle to define how eating habits and culinary practices fit into ideas of the American character. From this crucial mid-century debate, the book’s argument reaches back to examine the formation of the myth of republican simplicity in revolutionary America and forward to the popularization of cosmopolitan sophistication during the Gilded Age. Drawing heavily on cookbooks, domestic manuals, travel writing, and the popular press, this historical framework structures a discussion of ways novelists use food to locate characters within their fictional worlds, evoking or contesting deeply held social beliefs about gender, class, and race. In addition to mid-century novelists like Hawthorne, Melville, Stowe, and Warner, the book examines popular and canonical novels by writers as diverse as Lydia Maria Child, James Fenimore Cooper, Susanna Rowson, Catharine Sedgwick, Mark Twain, Edith Wharton, and Harriet Wilson. Some of these authors also wrote domestic manuals and cookbooks. In addition, McWilliams draws on a wide range of such work by William Alcott, Catharine Beecher, Eliza Leslie, Fannie Merrit Farmer, Maria Parloa, and others.

Food and the Novel in Nineteenth-Century America
Food and the Novel in Nineteenth-Century America

Author: Mark McWilliams

Publisher: Rowman Altamira

Published: 2012-06-16

Total Pages: 221

ISBN-13: 075912096X

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Food and the Novel in Nineteenth-Century America revolves around the 1840 presidential election when, according to campaign slogans, candidates were what they ate. Skillfully deploying the rhetoric of republican simplicity—the belief that plain dress, food, and manners were signs of virtue in the young republic—William Henry Harrison defeated Martin Van Buren by aligning the incumbent with the European luxuries of pâté de foie gras and soupe à la reine while maintaining that he survived on “raw beef without salt.” The effectiveness of such claims reflected not only the continuing appeal of the frontier and the relatively primitive nature of American cooking, but also a rhetorical struggle to define how eating habits and culinary practices fit into ideas of the American character. From this crucial mid-century debate, the book’s argument reaches back to examine the formation of the myth of republican simplicity in revolutionary America and forward to the popularization of cosmopolitan sophistication during the Gilded Age. Drawing heavily on cookbooks, domestic manuals, travel writing, and the popular press, this historical framework structures a discussion of ways novelists use food to locate characters within their fictional worlds, evoking or contesting deeply held social beliefs about gender, class, and race. In addition to mid-century novelists like Hawthorne, Melville, Stowe, and Warner, the book examines popular and canonical novels by writers as diverse as Lydia Maria Child, James Fenimore Cooper, Susanna Rowson, Catharine Sedgwick, Mark Twain, Edith Wharton, and Harriet Wilson. Some of these authors also wrote domestic manuals and cookbooks. In addition, McWilliams draws on a wide range of such work by William Alcott, Catharine Beecher, Eliza Leslie, Fannie Merrit Farmer, Maria Parloa, and others.

Racial Indigestion
Racial Indigestion

Author: Kyla Wazana Tompkins

Publisher: NYU Press

Published: 2012-07-30

Total Pages: 324

ISBN-13: 0814770053

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Winner of the 2013 Lora Romero First Book Publication Prize presented by the American Studies Association Winner of the 2013 Association for the Study of Food and Society Book Award Part of the American Literatures Initiative Series The act of eating is both erotic and violent, as one wholly consumes the object being eaten. At the same time, eating performs a kind of vulnerability to the world, revealing a fundamental interdependence between the eater and that which exists outside her body. Racial Indigestion explores the links between food, visual and literary culture in the nineteenth-century United States to reveal how eating produces political subjects by justifying the social discourses that create bodily meaning. Combing through a visually stunning and rare archive of children’s literature, architectural history, domestic manuals, dietetic tracts, novels and advertising, Racial Indigestion tells the story of the consolidation of nationalist mythologies of whiteness via the erotic politics of consumption. Less a history of commodities than a history of eating itself, the book seeks to understand how eating became a political act, linked to appetite, vice, virtue, race and class inequality and, finally, the queer pleasures and pitfalls of a burgeoning commodity culture. In so doing, Racial Indigestion sheds light on contemporary “foodie” culture’s vexed relationship to nativism, nationalism and race privilege. For more, visit the author's tumblr page: http://racialindigestion.tumblr.com

Social Stories
Social Stories

Author: Patricia Okker

Publisher: University of Virginia Press

Published: 2003

Total Pages: 230

ISBN-13: 9780813922409

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Largely ignored in American literary history, the magazine novel was extremely popular throughout the nineteenth century, with editors describing the form as a virtual "necessity" for magazines. Unlike many previous studies of periodicals that focus often exclusively on elite literary magazines, Social Stories treats a variety of magazines and authors, ranging from Ann Stephens's novels in fashionable magazines for women to William Dean Howells's anxious investigation of modern mass culture in A Modern Instance. William Gilmore Simms's pro-Southern antebellum novels, the publication of Martin Delany's Blake in an African American magazine, Jeremy Belknap's investigation of the racial and national politics of the early national period, and Rebecca Harding Davis's efforts to make sense of race during Reconstruction all receive Patricia Okker's careful attention. By exploring how magazine novelists addressed audiences that differed from one another in terms of race, region, class, and gender, Social Stories offers a narrative of the American magazine novel that emphasizes its direct engagement with social, political, and cultural issues of its day. Rejecting the association of novel reading with notions of the private, Okker convincingly argues that nineteenth-century magazine novels were indeed fiercely social. Created collaboratively with readers, editors, and authors, and read among a community of readers and other texts, the serial novel of the 1800s proved to be an ideal form for exploring the strategies Americans used and the obstacles they faced in forming and sustaining a collective sense of themselves. They are, in short, novels that tell stories about how--and whether--individuals can come together to form a society. Patricia Okker is Associate Professor of English at the University of Missouri, Columbia, and the author of Our Sister Editors: Sarah J. Hale and the Tradition of Nineteenth-Century American Women Editors.

Mapping the Nation
Mapping the Nation

Author: Susan Schulten

Publisher: University of Chicago Press

Published: 2012-06-29

Total Pages: 260

ISBN-13: 0226740706

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“A compelling read” that reveals how maps became informational tools charting everything from epidemics to slavery (Journal of American History). In the nineteenth century, Americans began to use maps in radically new ways. For the first time, medical men mapped diseases to understand and prevent epidemics, natural scientists mapped climate and rainfall to uncover weather patterns, educators mapped the past to foster national loyalty among students, and Northerners mapped slavery to assess the power of the South. After the Civil War, federal agencies embraced statistical and thematic mapping in order to profile the ethnic, racial, economic, moral, and physical attributes of a reunified nation. By the end of the century, Congress had authorized a national archive of maps, an explicit recognition that old maps were not relics to be discarded but unique records of the nation’s past. All of these experiments involved the realization that maps were not just illustrations of data, but visual tools that were uniquely equipped to convey complex ideas and information. In Mapping the Nation, Susan Schulten charts how maps of epidemic disease, slavery, census statistics, the environment, and the past demonstrated the analytical potential of cartography, and in the process transformed the very meaning of a map. Today, statistical and thematic maps are so ubiquitous that we take for granted that data will be arranged cartographically. Whether for urban planning, public health, marketing, or political strategy, maps have become everyday tools of social organization, governance, and economics. The world we inhabit—saturated with maps and graphic information—grew out of this sea change in spatial thought and representation in the nineteenth century, when Americans learned to see themselves and their nation in new dimensions.

American Food Writing: An Anthology with Classic Recipes
American Food Writing: An Anthology with Classic Recipes

Author: Molly O'Neill

Publisher: National Geographic Books

Published: 2009-01-22

Total Pages: 0

ISBN-13: 1598530410

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In this groundbreaking anthology, celebrated food writer Molly O’Neill gathers the very best from over 250 years of American culinary history. This literary feast includes classic accounts of iconic American foods: Henry David Thoreau on the delights of watermelon; Herman Melville, with a mouth-watering chapter on clam chowder; H. L. Mencken on the hot dog; M. F. K. Fisher in praise of the oyster; Ralph Ellison on the irresistible appeal of baked yam; William Styron on Southern fried chicken. American writers abroad, like A. J. Liebling, Waverly Root, and Craig Claiborne, describe the revelations they found in foreign restaurants; travellers to America, including the legendary French gourmet J. A. Brillat-Savarin, discover such native delicacies as turkey, Virginia barbecue, and pumpkin pie. Great chefs and noted critics discuss their culinary philosophies and offer advice on the finer points of technique; home cooks recount disasters and triumphs. A host of eminent American writers, from Nathaniel Hawthorne, Harriet Beecher Stowe, and Walt Whitman to Thomas Wolfe, Willa Cather, and Langston Hughes, add their distinctive viewpoints to the mix. American Food Writing celebrates the astonishing variety of American foodways, with accounts from almost every corner of the country and a host of ethnic traditions: Dutch, Cuban, French, Italian, Jewish, Chinese, Irish, Indian, Scandinavian, Native American, African, English, Japanese, and Mexican. A surprising range of subjects and perspectives emerge, as writers address such topics as fast food, hunger, dieting, and the relationship between food and sex. James Villas offers a behind-the-scenes look at gourmet dining through a waiter’s eyes; Anthony Bourdain recalls his days at the Culinary Institute of America; Julia Child remembers the humble beginnings of her much-loved television series; Nora Ephron chronicles internecine warfare among members of the “food establishment”; Michael Pollan explores what the label “organic” really means. Throughout the anthology are more than fifty classic recipes, selected after extensive research from cookbooks both vintage and modern, and certain to instruct, delight, and inspire home chefs.

John Neal and Nineteenth-century American Literature and Culture
John Neal and Nineteenth-century American Literature and Culture

Author: Edward Watts

Publisher: Lexington Books

Published: 2012

Total Pages: 355

ISBN-13: 1611484200

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John Neal and Nineteenth-Century American Literature and Culture is a critical reassessment of American novelist, editor, critic, and activist John Neal, arguing for his importance to the ongoing reassessment of the American Renaissance and the broader cultural history of the Nineteenth Century. Contributors (including scholars from the United States, Germany, England, Italy, and Israel) present Neal as an innovative literary stylist, penetrating cultural critic, pioneering regionalist, and vital participant in the business of letters in America over his sixty-year career.

The Cambridge Companion to Literature and Food
The Cambridge Companion to Literature and Food

Author: J. Michelle Coghlan

Publisher: Cambridge University Press

Published: 2020-03-19

Total Pages: 315

ISBN-13: 1108427367

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This Companion rethinks food in literature from Chaucer's Canterbury Tales to contemporary food blogs, and recovers cookbooks as literary texts.

Culinary Aesthetics and Practices in Nineteenth-Century American Literature
Culinary Aesthetics and Practices in Nineteenth-Century American Literature

Author: M. Drews

Publisher: Springer

Published: 2009-10-26

Total Pages: 263

ISBN-13: 0230103146

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Culinary Aesthetics and Practices in Nineteenth-Century American Literature examines the preponderance of food imagery in nineteenth-century literary texts. Contributors to this volume analyze the social, political, and cultural implications of scenes involving food and dining and illustrate how "aesthetic" notions of culinary preparation are often undercut by the actual practices of cooking and eating. As contributors interrogate the values and meanings behind culinary discourses, they complicate commonplace notions about American identity and question the power structure behind food production and consumption.

The Lost Southern Chefs
The Lost Southern Chefs

Author: Robert F. Moss

Publisher: University of Georgia Press

Published: 2022-02-15

Total Pages: 305

ISBN-13: 0820360848

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In recent years, food writers and historians have begun to retell the story of southern food. Heirloom ingredients and traditional recipes have been rediscovered, the foundational role that African Americans played in the evolution of southern cuisine is coming to be recognized, and writers are finally clearing away the cobwebs of romantic myth that have long distorted the picture. The story of southern dining, however, remains incomplete. The Lost Southern Chefs begins to fill that niche by charting the evolution of commercial dining in the nineteenth-century South. Robert F. Moss punctures long-accepted notions that dining outside the home was universally poor, arguing that what we would today call “fine dining” flourished throughout the region as its towns and cities grew. Moss describes the economic forces and technological advances that revolutionized public dining, reshaped commercial pantries, and gave southerners who loved to eat a wealth of restaurants, hotel dining rooms, oyster houses, confectionery stores, and saloons. Most important, Moss tells the forgotten stories of the people who drove this culinary revolution. These men and women fully embodied the title “chef,” as they were the chiefs of their kitchens, directing large staffs, staging elaborate events for hundreds of guests, and establishing supply chains for the very best ingredients from across the expanding nation. Many were African Americans or recent immigrants from Europe, and they achieved culinary success despite great barriers and social challenges. These chefs and entrepreneurs became embroiled in the pitched political battles of Reconstruction and Jim Crow, and then their names were all but erased from history.