Cultures of taste/theories of appetite : eating romanticism / edited by Timothy Morton.

Format:

Book

Contributor:

Morton, Timothy, 1968-

Language:

English

Subjects (All):

Food habits.

Food preferences.

Taste.

Appetite.

Food habits in literature.

Dinners and dining in literature.

Physical Description:

xxi, 287 pages : illustrations ; 22 cm

Edition:

First edition.

Place of Publication:

New York : Palgrave Macmillan, 2004.

Summary:

Cultures of Taste/Theories of Appetite brims with fresh material: from fish and chips to the first curry house in Britain, from mother's milk to Marx, from Kant on dinner parties to Mary Wollstonecraft on toilets. It examines a wide variety of Romantic writers: Hegel, Coleridge, Charlotte Smith, Wordsworth, Byron, Shelley and Keats, and lesser-known writers such as William Henry Ireland and Charles Piggot. It includes a look at some legacies of Romanticism in the twentieth century, such as the work of Samuel Beckett, Jean-Paul Sartre and Philip Larkin.

Cultures of Taste/Theories of Appetite is a volume of interdisciplinary essays that brings together a wide range of scholarship in diet studies, a growing field that investigates connections between food, drink and culture, including literature, philosophy and history. The collection considers the full range of social, cultural, political, and philosophical phenomena associated with food in the Romantic period, reconsidering issues of race, class, and gender, as well as those of colonialism, imperialism, and science. Cultures of Taste/Theories of Appetite brings two major critical impulses within the field of Romanticism to bear upon an important and growing field of research: appetite and its related discourses of taste and consumption. As consumption -- in all its metaphorical variety -- comes to displace the body as a theoretical site for challenging the distinction between inside and outside, food itself has attracted as a device to interrogate the rhetoric and politics of Romanticism. In brief, the volume initiates a dialogue between the cultural politics of food and eating, and the philosophical implications of ingestion, digestion, and excretion.

Contents:

Introduction: Consumption as Performance: The Emergence of the Consumer in the Romantic Period / Timothy Morton 1

Part I Constructions, Simulations, Cultures 19

Chapter 1. William Henry Ireland: From Forgery to Fish 'n' Chips / Nick Groom 21

Chapter 2. The Taste of Paradise: The Fruits of Romanticism in the Empire / Timothy Fulford 41

Chapter 3. The Politics of the Platter: Charlotte Smith and the "Science of Eating" / Penny Bradshaw 59

Chapter 4. Sustaining the Romantic and Racial Self: Eating People in the "South Seas" / Peter J. Kitson 77

Chapter 5. Eating Romantic England: The Foot and Mouth Epidemic and Its Consequences / Nicholas Roe 97

Part II Waiter, There's a Trope in My Soup: Close Readings 113

Chapter 6. Hegel, Eating: Schelling and the Carnivorous Virility of Philosophy / David L. Clark 115

Chapter 7. Byron's World of Zest / Jane Stabler 141

Chapter 8. Beyond the Inconsumable: The Catastrophic Sublime and the Destruction of Literature in Keats's The Fall of Hyperion and Shelley's The Triumph of life / Arkady Plotnitsky 161

Part III Disgust, Digestion, Thought 181

Chapter 9. The Endgame of Taste: Keats, Sartre, Beckett / Denise Gigante 183

Chapter 10. A "Friendship of Taste": The Aesthetics of Eating Well in Kant's Anthropology from a Pragmatic Point of View / Peter Melville 203

Chapter 11. (In)digestible Material: Illness and Dialectic in Hegel's The Philosophy of Nature / Tilottama Rajan 217

Chapter 12. Romantic Dietetics! Or, Eating Your Way to a New You / Paul Youngquist 237

Afterword: Let Them Eat Romanticism: Materialism, Ideology, and Diet Studies / Timothy Morton 257.

Notes:

Includes bibliographical references and index.

ISBN:

0312293011

OCLC:

52631416