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Making a Man
Gruel and truffles, wine and gin, opium and cocaine. Making a Man: Gentlemanly Appetites in the Nineteenth-Century British Novel addresses consumption of food, drink, and drugs in the conspicuously consuming nineteenth century in order to explore the question of what, in fact, makes a man in novels of the period. Gwen Hyman analyzes the rituals of dining room, drawing room, opium den, and cocaine lab, and the ways in which these alimentary behaviors make, unmake, and remake the gentlemanly body. Making a Man makes use of food history and theory, literary criticism, anthropology, gender theory, economics, and social criticism to read gentlemanly consumers from Mr. Woodhouse, the gruel-eater in Jane Austen's Emma, through the vampire and the men who hunt him in Bram Stoker's Dracula. Hyman argues that appetite is a crucial means of casting light on the elusive identity of the gentleman, a figure who is the embodiment of power and yet is hardly embodied in Victorian literature.
Thinking On The Page
Take Charge of Your Writing--and Dazzle Your Instructors! It can be a challenge to achieve writing excellence, but it doesn't have to be mysterious, and it's definitely not impossible. To present powerful ideas effectively in your college essays, you need to break away from rigid rules and structures and start thinking on the page. With this book, you'll learn how to actively engage with a text, analyze it, draw informed conclusions, and then make solid claims about what you have observed. Thinking on the Page will also help you: • Think critically about what you're reading and draw questions and ideas directly from the text • Approach your essay as a story rather than a formula • Work through your ideas by graphing, listing, charting, and drawing • Incorporate relevant outside research • Edit your final essay and polish it to perfection Whether you're in college or high school, you need to communicate your ideas effectively through writing. Thinking on the Page provides innovative tools tailored to the way you learn and write, enabling you to produce thoughtful, analytical, and meaningful work, both in school and beyond.
The Ashgate Research Companion to Nineteenth-Century Spiritualism and the Occult
Critical attention to the Victorian supernatural has flourished over the last twenty-five years. Whether it is spiritualism or Theosophy, mesmerism or the occult, the dozens of book-length studies and hundreds of articles that have appeared recently reflect the avid scholarly discussion of Victorian mystical practices. Designed both for those new to the field and for experts, this volume is organized into sections covering the relationship between Victorian spiritualism and science, the occult and politics, and the culture of mystical practices. The Ashgate Research Companion to Nineteenth-Century Spiritualism and the Occult brings together some of the most prominent scholars working in the field to introduce current approaches to the study of nineteenth-century mysticism and to define new areas for research.
The Palgrave Handbook of Steam Age Gothic
By the early 1830s the old school of Gothic literature was exhausted. Late Romanticism, emphasising as it did the uncertainties of personality and imagination, gave it a new lease of life. Gothic—the literature of disturbance and uncertainty—now produced works that reflected domestic fears, sexual crimes, drug filled hallucinations, the terrible secrets of middle class marriage, imperial horror at alien invasion, occult demonism and the insanity of psychopaths. It was from the 1830s onwards that the old gothic castle gave way to the country house drawing room, the dungeon was displaced by the sewers of the city and the villains of early novels became the familiar figures of Dr Jekyll and...
Taking the Heat
A number of recent books, magazines, and television programs have emerged that promise to take viewers inside the exciting world of professional chefs. While media suggest that the occupation is undergoing a transformation, one thing remains clear: being a chef is a decidedly male-dominated job. Over the past six years, the prestigious James Beard Foundation has presented 84 awards for excellence as a chef, but only 19 were given to women. Likewise, Food and Wine magazine has recognized the talent of 110 chefs on its annual “Best New Chef” list since 2000, and to date, only 16 women have been included. How is it that women—the gender most associated with cooking—have lagged behind me...
Hunger Movements in Early Victorian Literature
In Hunger Movements in Early Victorian Literature, Lesa Scholl explores the ways in which the language of starvation interacts with narratives of emotional and intellectual want to create a dynamic, evolving notion of hunger. Scholl's interdisciplinary study emphasises literary analysis, sensory history, and political economy to interrogate the progression of hunger in Britain from the early 1830s to the late 1860s. Examining works by Charles Dickens, Harriet Martineau, George Eliot, Elizabeth Gaskell, Henry Mayhew, and Charlotte Bronte, Scholl argues for the centrality of hunger in social development and understanding. She shows how the rhetoric of hunger moves beyond critiques of physical starvation to a paradigm in which the dominant narrative of civilisation is predicated on the continual progress and evolution of literal and metaphorical taste. Her study makes a persuasive case for how hunger, as a signifier of both individual and corporate ambition, is a necessarily self-interested and increasingly violent agent of progress within the discourse of political economy that emerged in the eighteenth century and subsequently shaped nineteenth-century social and political life.
The Way We Ate
From the food photographers and creators of the popular blog The Way We Ate comes a lavishly illustrated journey through the rich culinary tradition of the last American century, with 100 recipes from the nation's top chefs and food personalities. Take a trip back in time through the rich culinary tradition of the last American century with more than 100 of the nation’s top chefs and food personalities. The Way We Ate captures the twentieth century through the food we’ve shared and prepared. Noah Fecks and Paul Wagtouicz (creators of the hugely popular blog The Way We Ate) are your guides to a dazzling display of culinary impressionism: For each year from 1901 to 2000, they invite a well...
Science, Medicine, and Aristocratic Lineage in Victorian Popular Fiction
Science, Medicine, and Lineage in Popular Fiction of the Long Nineteenth Century explores the dialogue between popular literature and medical and scientific discourse in terms of how they represent the highly visible an pathologized British aristocratic body. This books explores and complicates the two major portrayals of aristocrats in nineteenth-century literature: that of the medicalised, frail, debauched, and diseased aristocrat, and that of the heroic, active, beautiful ‘noble’, both of which are frequent and resonant in popular fiction of the long nineteenth century. Abigail Boucher argues that the concept of class in the long nineteenth century implicitly includes notions of blood...
The Food Network Recipe
When the Television Food Network launched in 1993, its programming was conceived as educational: it would teach people how to cook well, with side trips into the economics of food and healthy living. Today, however, the network is primarily known for splashy celebrity chefs and spirited competition shows. These new essays explore how the Food Network came to be known for consistently providing comforting programming that offers an escape from reality, where the storyline is just as important as the food that is being created. It dissects some of the biggest personalities that emerged from the Food Network itself, such as Guy Fieri, and offers a critical examination of a variety of chefs' feminisms and the complicated nature of success. Some writers posit that the Food Network is creating an engaging, important dialogue about modes of instruction and education, and others analyze how the Food Network presents locality and place through the sharing of food culture with the viewing public. This book will bring together these threads as it explores the rise, development, and unique adaptability of the Food Network.
A History of Food in Literature
When novels, plays and poems refer to food, they are often doing much more than we might think. Recent critical thinking suggests that depictions of food in literary works can help to explain the complex relationship between the body, subjectivity and social structures. A History of Food in Literature provides a clear and comprehensive overview of significant episodes of food and its consumption in major canonical literary works from the medieval period to the twenty-first century. This volume contextualises these works with reference to pertinent historical and cultural materials such as cookery books, diaries and guides to good health, in order to engage with the critical debate on food and literature and how ideas of food have developed over the centuries. Organised chronologically and examining certain key writers from every period, including Chaucer, Shakespeare, Austen and Dickens, this book's enlightening critical analysis makes it relevant for anyone interested in the study of food and literature.
