cover of book
 

Cooking by the Book: Food in Literature and Culture
edited by Mary Anne Schofield
University of Wisconsin Press, 1989
Cloth: 978-0-87972-443-6 | Paper: 978-0-87972-444-3
Library of Congress Classification PN56.F59C66 1989
Dewey Decimal Classification 809.93355

ABOUT THIS BOOK
ABOUT THIS BOOK
    The essays collected here explore the power and sensuality that food engenders within literature. The book permits the reader to sample food as a rhetorical structure, one that allows the individual writers to articulate the abstract concepts in a medium that is readily understandable.   
    The second part of Cooking by the Book turns to the more diverse food rhetorics of the marketplace. What, for example, is the fast food rhetoric? Why are there so many eating disorders in our society?  Is it possible to teach philosophy through cookery? How long has vegetarianism been popular?
Nearby on shelf for Literature (General) / Theory. Philosophy. Esthetics: