Comfort Food explores this concept with examples taken from
Atlantic Canadians, Indonesians, the English in Britain, and
various ethnic, regional, and religious populations as well as
rural and urban residents in the United States. This volume
includes studies of particular edibles and the ways in which they
comfort or in someinstances cause discomfort. The contributors
focus on items ranging from bologna to chocolate, including sweet
and savory puddings, fried bread with an egg in the center, dairy
products, fried rice, cafeteria fare, sugary fried dough, soul
food, and others. Several essays consider comfort food in the
context of cookbooks,films, blogs, literature, marketing, and
tourism. Of course what heartens one person might put off another,
so the collection also includes takes on victuals that prove
problematic. All this fare is then related to identity, family,
community, nationality, ethnicity, class, sense of place,
tradition, stress, health, discomfort, guilt, betrayal, and loss,
contributing to and deepening our understanding of comfort food.
This book offers a foundation for further appreciation of comfort
food. As a subject of study, the comfort food is relevant to a
number of disciplines, most obviously food studies, folkloristics,
and anthropology, but also American studies, cultural studies,
global and international studies, tourism, marketing, and public
health. With contributions by: Barbara Banks, Sheila Bock, Susan
Eleuterio, Jillian Gould, Phillis Humphries, Michael Owen Jones,
Alicia Kristen, William G. Lockwood, Yvonne R. Lockwood, Lucy M.
Long, LuAnne Roth, Rachelle H. Saltzman, Charlene Smith, Annie
Tucker, and Diane Tye.
General
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