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.
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