Food and culture in Ford Madox Ford, Gertrude Stein, and Virginia Woolf : culinary civilizations / Nanette O'Brien.

Format:

Book

Author/Creator:

O'Brien, Nanette, 1986- author.

Series:

Oxford English monographs.

Oxford scholarship online.

Oxford English monographs

Oxford scholarship online

Language:

English

Subjects (All):

Ford, Ford Madox, 1873-1939--Criticism and interpretation.

Ford, Ford Madox.

Stein, Gertrude, 1874-1946--Criticism and interpretation.

Stein, Gertrude.

Woolf, Virginia, 1882-1941--Criticism and interpretation.

Woolf, Virginia.

Food in literature.

Physical Description:

1 online resource (192 pages) : illustrations

Place of Publication:

Oxford : Oxford University Press, 2024.

Summary:

Tracing a line of transatlantic aesthetics and gendered productions of modernism, this monograph reveals the centrality of agriculture, cookery, domestic work and institutional dining to modernist authors.

Contents:

Intro

Halftitle page

Series page

Title page

Copyright page

Dedication page

Table of Contents

Acknowledgements

List of illustrations

List of Table

Introduction

Civilization, barbarism, and history

Defining 'civilization' and the hierarchies of taste

Barbarism and primitivism_ an aesthetics of the body

Culinary nations

Chapter I. Cultures of Food and Eating

General changes

Transatlantic diet-reform fads

Dining Out

Industrialization

Britain and the home

Aesthetics of food in the 1920s and 1930s: Bloomsbury still lifes

British art in cookbooks and restaurants

British diet: beef and rationing

American diet and agriculture

Agricultural idealism

French cuisine and tradition

Chapter II. Culinary Impressionism: Ford Madox Ford's Agrarianism and Cookery

Variations on Impressionism

Legacies of civilization and barbarism_ utopias of past, present, and future

The individual in an agrarian utopia: The Simple Life Limited and Ancient Lights

Dining in the metropolis: the aesthetics of contradiction and digestion

Civilized France: Mirrored Impressions and 'finish'

Rising up: shallot skins and scum in Ford's post-war transformation

Emotional eating: relationships, character, and food in The Good Soldier and the Parade's End tetralogy

Bouillabaisse: the allure of the Provençal

The triumph of the small producer: an argument for an agrarian world culture

Chapter III. Serving the Meals: Gertrude Stein and Domesticity

Domesticity and nation, tradition, civilization

'Hélène': the 'supercook'

'Servants are humans': a dispiriting employment for American servants

Ventriloquism and domestic creation in Three Lives

The 'other' servants: foreignness, desire, the master/servant dynamic

Domestic space in Tender Buttons: re-envisioning the everyday.

Stein's lecture tour: culinary language and American homes

'We Eat': a collaborative cookbook

Chapter IV. Apples and Kitchens: The Aesthetics and Politics of Modern Dining in Virginia Woolf

Bloomsbury definitions of 'civilization' and 'barbarism'

Part I: Caterpillars in the cauliflower, critique in the archives: from domestic to institutional food

Woolf and the public sphere

Institutional food

Lunches and no leftovers: gender and Cambridge food in Jacob's Room

Recording the meals: Cambridge food in A Room of One's Own

Oxbridge/King's College

Newnham College and Girton College

Part II: Civilization and barbarism in modern dining

Cooking below: women and servants

Food in the crowded city

Disgust in the restaurant: the barbarism of modern dining

Cream and sugar? Serving refreshments and performing community in Between the Acts and 'Sketch of the Past'

Conclusion: Cooking Civilization, Tasting Modernism

Bibliography

Index.

Notes:

Also issued in print: 2024.

Includes bibliographical references and index.

Description based on online resource and publisher information; title from PDF title page (viewed on December 8, 2023).

Other Format:

Print version :

ISBN:

0-19-198296-2

0-19-887173-2

OCLC:

1412506068