Contributors explore the relationship between food and the production of ideology.
Author(s): Kathleen LeBesco; Peter Naccarato
Publisher: SUNY Press
Year: 2008
Language: English
Pages: 252
City: Albany
Cover
Table of Contents
Illustrations
Acknowledgments
Introduction
Chapter 1: Men and Menus: Dickens and the Rise of the “Ordinary” English Gentleman. Annette Cozzi
Chapter 2: “Food Will Win the War”: Food and Social Control in World War I Propaganda.
Celia M. Kingsbury
Chapter 3: Cooking In Memory’s Kitchen: Re-Presenting Recipes,
Remembering the Holocaust.
Marie I. Drews
Chapter 4: “More than one million mothers know it’s the REAL
thing”: The Rosenbergs, Jell-O, Old-Fashioned
Gefilte Fish, and 1950s America. Nathan Abrams
Chapter 5: Cooking the Books: Jewish Cuisine and the
Commodification of Difference
Eric Mason
Chapter 6:
Typisch Deutsch: Culinary Tourism and the Presentation
of German Food in English-Language Travel Guides. Lynne Fallwell
Chapter 7: The Embodied Rhetoric of “Health” from Farm
Fields to Salad Bowls.
Jean P. Retzinger
Chapter 8: Consuming the Other: Packaged Representations
of Foreignness in President’s Choice.
Charlene Elliott
Chapter 9: From Romance to PMS: Images of Women and Chocolate in Twentieth-Century America. Kathleen Banks Nutter
Chapter 10: Julia Child, Martha Stewart, and the Rise of
Culinary Capital.
Kathleen LeBesco and Peter Naccarato
Contributors
Index
