Relevant bibliographies by topics / Culinary literature

Academic literature on the topic 'Culinary literature'

Author: Grafiati
Published: 10 December 2022
Last updated: 28 January 2023

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Journal articles on the topic "Culinary literature"

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Burrows, D. "Culinary Comedy in Medieval French Literature." French Studies 62, no. 3 (July 1, 2008): 333–34. http://dx.doi.org/10.1093/fs/knn061.

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Back, Robin M., Bendegul Okumus, and Asli D. A. Tasci. "Culinary fans vs culinary critics: characteristics and behavior." International Hospitality Review 34, no. 1 (March 22, 2020): 41–60. http://dx.doi.org/10.1108/ihr-10-2019-0024.

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PurposeThe purpose of the current study is to profile Orlando and Florida culinary fans and compare them to culinary critics on several factors, including sociodemographics, psychographics, and travel behavior characteristics, and to identify potential factors that explain visitors' tendency to promote or criticize the cuisine of a destination. The study also seeks to identify the image attributes that explain the likelihood to visit for culinary fans and critics.Design/methodology/approachOnline survey responses from 4,082 participants were analyzed using Qualtrics for survey design and Amazon's Mechanical Turk for data collection.FindingsDemographic differences between culinary fans and critics were identified and significant relationships between perceptions of a destination's cuisine and various elements of the visitor experience were found.Research limitations/implicationsThe current study extends the literature on the characteristics of culinary tourists by showing a significant relationship between perceptions of a destination's cuisine and various elements of the visitor experience, such as destination image, satisfaction, number of past trips, and revisit intentions. Future studies should look at a greater number of distinct and geographically diverse destinations to test the generalizability of the current study's findings.Practical implicationsThe results of this study provide implication for destination marketers in general and for those of Orlando and Florida in particular, especially in using cuisine as a potential core offering rather than a peripheral tourism product.Originality/valueThis study is believed to be the first to compare culinary fans and culinary critics, thereby extending the literature and demonstrating several differences between the two groups.
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Aulia Rahmi, Vembri, and Sudarmiatin Sudarmiatin. "Online Consumer Preference For Local Culinary: Systematic Literature Review Variable." International Journal of Science, Technology & Management 3, no. 4 (July 17, 2022): 856–65. http://dx.doi.org/10.46729/ijstm.v3i4.533.

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The study aims to explore the trends of several studies of consumer preferences for local culinary products that have been around for a decade. The consumer behavior theory approach is more widely used in the analysis of consumer preferences for local culinary research. The research method in this study uses a literature review approach, precisely systematic review with the collection of reputable journal-based data obtained from searches on google scholar databases as well as qualitative methodologies for evaluating and synthesizing findings from several studies in the past. The results showed that some studies on consumer preferences for local cuisine were influenced by some predictors of consumer attitudes towards local cuisine. Literature review on local culinary-based research relates to culinary tourism destinations, including the field of hospitality. Consumer segmentation is influenced by how purchasing behavior is for local culinary.
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Atkin, Rhian. "The Smell of Home: Refogado and Culinary Identity in Portuguese-American Culinary Literature." Journal of Literary Studies 36, no. 1 (January 2, 2020): 76–91. http://dx.doi.org/10.1080/02564718.2020.1738717.

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Miller, J. P., and J. Deutsch. "Culinary Arts: A Guide to the Literature." Choice Reviews Online 53, no. 08 (March 21, 2016): 1115–27. http://dx.doi.org/10.5860/choice.53.08.1115.

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Saeroji, Amad, and Deria Adi Wijaya. "Pemetaan Wisata Kuliner Khas Kota Surakarta." Jurnal Pariwisata Terapan 1, no. 2 (March 1, 2017): 13. http://dx.doi.org/10.22146/jpt.24968.

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This article discusses the mapping of specific cuisines as culinary tourism potential in Surakarta. The general objective is to present a culinary-mapping of specific culinary products where the information can be used by stakeholders such as goverment, culinary business, travel industries, including tourists. The implementation of the study has specific objectives: (1) identify the specific culinary potentials in Surakarta, (2) create a culinary tourism map in Surakarta City. This research applies descriptive-qualitative research methods in the effort of apprising the information of unique/specific culinary tourism in Surakarta. Data collection techniques wae conducted through participatory observation, in-depth interviews and literature studies. The data collection through observation and interviews were conducted in government agencies, travel industries and culinary tourism businesses around Surakarta. The literature study included all concepts and theories related to culinary tourism especially culinary references in Surakarta. The results obtained from this study indicate that the potential of culinary tourism in Surakarta is very diverse with each peculiar identity. In connection with a variety of culinary potential is then presented on the Surakarta culinary map which helps stakeholders in developing Surakarta’s culinary tourism.
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Deutsch, Jonathan. "Culinary Tourism." Journal of Popular Culture 38, no. 5 (August 2005): 963–64. http://dx.doi.org/10.1111/j.0022-3840.2005.00154.x.

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Nikonenko, Olha, and Olena Rigger. "CULINARY THEMATICS IN DETECTIVES." Naukovì zapiski Nacìonalʹnogo unìversitetu «Ostrozʹka akademìâ». Serìâ «Fìlologìâ» 1, no. 9(77) (January 30, 2020): 193–95. http://dx.doi.org/10.25264/2519-2558-2020-9(77)-193-195.

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The article is devoted to the consideration of genre of crime novels in contemporary German literature general and to those with a culinary theme especially. The using of the term “culinary thriller“ by authors and journalists is critically considered. There is a short overview of the development of the genre of crime novel, there important stages, the structure and characteristics in German literature. Discussed is the popularity of this genre in recent years. The thriller in the modern German literature are thematically qualified. Culinary and gourmet theme is a popular environment in the criminals of the modern German crime thriller authors. Culinary has a great place in the works of the crime genre and has various functions such as means of portraying the person’s manager, crime scene or means for a crime or murder, as a tool of subject’s development. Crime novels often have an educational function, informing the reader about the quality and production of gourmet products. Authors analyze the concept of the culinary crime novel are of the opinion that a culinary crime novel is only a novel when the culinary theme is the motive for the crime. The empirical research is based on the thrillers by writers from Germany, Austria, Switzerland and Luxemburg. This allows an analyses of breadth and depth of the culinary content in the crime novels.
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Szathmary, Louis. "The Culinary Walt Whitman." Walt Whitman Quarterly Review 3, no. 2 (October 1, 1985): 28–33. http://dx.doi.org/10.13008/2153-3695.1109.

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Rizzo, Mary. "Culinary Tourism." Journal of American Culture 27, no. 4 (December 2004): 439–40. http://dx.doi.org/10.1111/j.1542-734x.2004.148_9.x.

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Dissertations / Theses on the topic "Culinary literature"

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吳長和 and Cheng-woo Ng. "References to culinary art in the Shijing." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1998. http://hub.hku.hk/bib/B31239122.

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De, Beer Esther. "Spicing South Africa: representations of food and culinary traditions in South African contemporary art and literature." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/20027.

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Thesis (MA)--Stellenbosch University, 2012.
ENGLISH ABSTRACT: Francoise Vergés comments in her essay Let’s Cook! that “one could write the history of a people, of a country, of a continent by writing the history of its culinary habits” (250 ). Vergés here refers to the extent to which food can be seen to document and record certain events or subjectivities. Exploring a wide range of texts spanning the late 1800s up to the post-apartheid present, this thesis focuses in particular on the ways in which “spice” as commodity, ingredient or symbol is employed to articulate and/or embed creole and diasporic identities within the South African national context. The first chapter maps the depiction of the “Malay” figure within cookery books, focussing on the extent to which it is caught up in the trappings of the picturesque. This visibility is often mediated by the figure’s proximity to food. These depictions are then placed in conversation with the conceptual artist Berni Searle’s photographic and video installations. Searle visually interrogates the stagnant modes of representation that accrue around the figure of the “Malay” and moves toward understandings of how food and food narratives structure cultural identity as complex and mutable. Chapter two shifts focus from the Cape to the ways in which “Indian Cuisine” became significant within the South African context. Here the Indian housewife plays a role in perpetuating a distinctive cultural identity. The three primary texts discussed in this chapter are the popular Indian Delights cookery book authored by the Women’s Cultural Group, Shamim Sarif’s The World Unseen and Imraan Coovadia’s The Wedding. Indian Delights. All illustrate the extent to which the realm of the kitchen, traditionally a female domain, becomes a space from which alternative subjectivities can be made. The kitchen as a place for cultural retention is explored further and to differing degrees in both The Wedding and The World Unseen. Ultimately, indentifying cultural heritage through food enables tracing alternative and intersecting cultural identities that elsewhere, are often left out for neat and new ethnic, cultural or national identities. The thesis will in particular explore the extent to which spices used within creole and/or diasporic culinary practices encode complex affiliations and connections. Tracing the intimacies and the disjunctures becomes productive within the postapartheid present where the vestiges of apartheid’s taxonomical impetus alongside a new multicultural model threaten to erase further the complexities and nuances of everyday life.
AFRIKAANSE OPSOMMING: In haar artikel Let’s Cook! wys Francoise Vergés daarop dat die geskiedenis van ‘n mens, ‘n land of selfs ‘n kontinent saamgestel sou kon word deur te skryf oor die geskiedenis van hulle kos en eetgewoontes (250).Vergés skep hier ‘n besef van individuele en sosiale identiteit wat deur kos geleenthede vasgevang kan word. Deur bronne vanaf die laat 1800’s tot die postapartheid periode te bestudeer, fokus hierdie navorsing spesifiek op die wyse waarop speserye as kommoditeit, inhoud of simbool gebruik word om die kreoolse en diasporiese identiteite in Suid Afrika te bevestig of te bevraagteken. Die eerste hoofstuk lewer ‘n uiteensetting en beskrywing, soos verkry uit kookboeke, van die stereotypes wat vorm om die Maleise figuur. Daar word konsekwent gefokus op die mate waarin die sigbaarheid van die Maleise identiteit verstrengel word in ‘n bestaande raamwerk van diskoerse. Die Maleise figure word dikwels meer sigbaar in die konteks van kos en eetgewoontes. Berni Searl se fotografiese en video installasies word gebruik om hierdie stereotiepiese visuele kodes te bevraagteken. Searle ontgin die passiewe wyse waarop die Maleise persoon visueel verbeeld word en beklemtoon dan hoe kos en gesprekke oor kos die kulturele identiteit kompleks en dinamies maak. Hoofstuk twee verskuif die klem vanaf die Kaap na die wyse waarop die Indiese kookkuns identiteit kry in die Suid Afrikaanse konteks. Die fokus val hier op die rol van die Indiese huisvrou en haar kombuis in die bevestiging en uitbou van ‘n onderskeibare kulturele identiteit. Die drie kern tekste wat in hierdie hoofstuk bespreek word is die wel bekende en populere Indian Delights kookboek wat saamgestel is deur die Women’s Cultural Group, Shamim Sarif se The World Unseen en Imraan Coovadia se The Wedding. Indian Delights toon verder die mate waarin die kombuis as primere domein van die vrou, ‘n ruimte bied vir die formulering van alternatiewe subjek posisies. Die kombuis bied ook geleentheid vir inherente subversie wat verder en op alternatiewe wyse ontgin word in die bronne The Wedding en The World Unseen. Deur kos te gebruik om kulturele identiteit te verstaan bied ook die geleentheid om kulturele oorvleueling te verstaan al mag sommige groepe beskou word as onafhanklik in hul oorsprong en identiteit. Hierdie navorsing gee spesifiek aandag aan die mate waarin speserye en die gebruik daarvan in kreoolse en diasporiese kookkuns die kompleksiteite, soortgelykhede, verskille en misverstande reflekteer. Dit is veral waardevol om te let op soortgelykhede en verskille gegee dat die apartheidstaksonomie van die verlede en die huidige multikulturele model die rykheid en subtiele nuanseerings van die daaglikse bestaan verder kan erodeer.
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Namaste, Nina Bosch. "From the national to the individual forging identities through the use of culinary imagery in representative twentieth-century Hispanic dramas /." [Bloomington, Ind.] : Indiana University, 2005. http://wwwlib.umi.com/dissertations/fullcit/3167280.

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Thesis (Ph.D.)--Indiana University, Dept. of Spanish and Portuguese, 2005.
Title from PDF t.p. (viewed Dec. 3, 2008). Source: Dissertation Abstracts International, Volume: 66-03, Section: A, page: 0828. Chair: Catherine Larson.
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O'Brien, Nanette R. "Culinary civilization : the representation of food culture in Ford Madox Ford, Gertrude Stein and Virginia Woolf." Thesis, University of Oxford, 2017. http://ora.ox.ac.uk/objects/uuid:14ef9741-fc4a-48d2-aacd-69ff74735b91.

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This thesis addresses the literary representation of food in the period from 1900 through 1945 in the work of Ford Madox Ford, Gertrude Stein and Virginia Woolf. Taking up nineteenth-century fascinations with sensual and aesthetic taste, these authors explore the implications of food preparation and consumption in Britain, America and France. They use representations of everyday culinary practices as a way to examine articulations of anxiety about the state of civilization, a fear that is amplified and altered by both World Wars. The thesis approaches the question of the significance of food to literary modernism in two ways. The first is a theoretical analysis of modernist ways of thinking about the dialectic between the concepts of civilization and barbarism. The second is grounded in material history, establishing the contexts and conditions of food culture in the first half of the twentieth century. Drawing on sociological thinking from Norbert Elias's conception of the civilizing process and Pierre Bourdieu's theory of distinction, and using a combined methodology of close reading, biographical and historical analysis, I show that food acts as a lens for these authors' ideas about civil society and modernity. My original contribution to knowledge is threefold. The first is my interpretation of 'culinary Impressionism' as an extension and repositioning of current scholarly thinking about Ford's literary Impressionism. The second is my reading of Stein's and Toklas's jointly-authored cookbook draft as evidence of their collaboration. This forms the crux of my argument about Stein adapting domestic culinary techniques into her other writing. The third is in my chapter on Virginia Woolf. My original archival research shows that in A Room of One's Own Woolf's representation of the financial and culinary difference between men's and women's dining in colleges at the University of Cambridge is justified and the material inequality was in fact worse than previously understood. I argue that the disparity in institutional food intensifies Woolf's later reimagining of the term 'civilization' in Three Guineas. While drawing on the work of modernist studies scholars on modernism and the everyday, civilization, and food, my project is unique in demonstrating that food reflects modernist conceptions of civilization and barbarism. My thesis contributes to the understanding of transatlantic aesthetics and gendered productions of modernism by illuminating the centrality of agriculture, cookery, domestic work and institutional dining to modernist authors.
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Silva, Michelle Cristine Medeiros da. "E?a de Queiroz e a cozinha burguesa: literatura e alimenta??o." Universidade Federal do Rio Grande do Norte, 2012. http://repositorio.ufrn.br:8080/jspui/handle/123456789/13662.

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Made available in DSpace on 2014-12-17T14:20:08Z (GMT). No. of bitstreams: 1 MichelleCMS_DISSERT.pdf: 10167539 bytes, checksum: 0e67442aa5841d78cb00544cf482a89f (MD5) Previous issue date: 2012-08-01
Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico
Using literature to discuss the topic of food, proper bourgeois cuisine, was the purpose of this work. As a corpus, we use one of the works of E?a de Queiroz, The City and the Mountains. Served as theoretical references the Claude Levi-Strauss s concept of universal culinary and the Jean Claude Fischler s concept of specific culinary who understands food as a cultural system which includes representations, beliefs and practices of a specific group. After the initial reading of the novel and construction of a file containing general information of the work, categories designed for elaboration of a material for analysis were these: work, characters, food, intellectuals and geographies. We realized the culinary as an epicenter for understanding the culture of a specific group: in this case, the bourgeois. We proposed a quaternary model for systematizing it: this bourgeois cuisine highlights the technique, has affection for what is rare and/or expensive but still consume it with temperance, establishing a new relationship with the use of time and, finally, it is the one that opens the ritual that involves frequent restaurants and cafes. The exercise of thinking the bourgeois cuisine through the literature suggests that the art may work on increase the comprehensive capabilities of nutritionists, professionals who deal with a complex object in your practice: the food
Utilizar a literatura para problematizar o tema da alimenta??o, propriamente a cozinha burguesa, foi o prop?sito deste trabalho. Como corpus, utilizamos uma das obras de E?a de Queiroz, A cidade e as Serras. Serviram como referenciais te?ricos o conceito de cozinha universal de Claude L?vi-Strauss, al?m daquele apresentado pelo soci?logo Jean Claude Fischler que a compreende como um sistema cultural alimentar que comporta representa??es, cren?as e pr?ticas de um grupo espec?fico. Ap?s a leitura inicial do romance e constru??o de um arquivo com informa??es gerais sobre a obra, espacialidades para elabora??o de um material de an?lise foram assim pensadas a priori: a obra, personagens, comidas, intelectuais e geografias. Percebemos a cozinha como um epicentro para a compreens?o da cultura de um grupo espec?fico: neste caso, o burgu?s. Propusemos um modelo quatern?rio para sistematiz?-la: a cozinha burguesa ? aquela que p?e em relevo a t?cnica, que tem afei??o por aquilo que ? raro e/ou caro apesar de consumi-lo com temperan?a, que estabelece uma nova rela??o com o uso do tempo e que, por fim, inaugura o ritual que envolve frequentar restaurantes e caf?s. O exerc?cio de pensar a cozinha burguesa por meio da literatura sugere que esta possa produzir na forma??o de nutricionistas a amplia??o de suas capacidades de compreens?o do objeto complexo com o qual lidam em sua profiss?o: a alimenta??o
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Reilly, Fiona Jane. "Journeys in kitchens: Travel writing and the possibilities of new encounters with women, food and domestic life in Islamic cultures." Thesis, Queensland University of Technology, 2019. https://eprints.qut.edu.au/130734/2/Fiona_Reilly_Thesis.pdf.

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In European travel literature, interiors and domestic spaces have received little critical attention. This practice-led study explores the nature of writing about domestic encounters and domestic spaces used by two female travel writers, Freya Stark (1893-1993) and Ella Maillart (1903-1997). Their works suggest the possibility of an alternative relationship between author and subject, with a point of view permitting the observation of rich ethnographic details and attention to everyday life and everyday women. The study includes a work of creative non-fiction based on travels in kitchens in Iran and far west China.
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McCormack, Meghan E. "Close to the Source." ScholarWorks@UNO, 2011. http://scholarworks.uno.edu/td/1372.

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Abstract Close to the Source is comprised of a series of nonfiction vignettes about the artisan, agricultural, and culinary methods of Italy. In Close to the Source the human relationship with nature, food, and art is reexamined while a series of rich characters help bring the material to life. Through interviews, research, and first-hand experiences, the author attempts to archive fading artisan and food-related techniques and rituals. In the process, a cultural critique about the importance of the practical arts in contemporary times emerges. The thesis contains four sections: Terra/Land; Art and Artisans; Pane/Bread; and Compagnia/Company.
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Allen-Terry, Sherman Virginia. "Diaspora et déplacement : L’évocation des traditions, des origines et de l’identité dans les mémoires culinaires, un genre littéraire émergent." Thesis, Université Grenoble Alpes, 2020. https://tel.archives-ouvertes.fr/tel-02861616.

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Les mémoires culinaires, qui empruntent des traits sémantiques aux mythes familiaux et au discours féminin, invitent à s'interroger sur leur pertinence littéraire en tant que genre contemporain. Cette étude considère leurs ambitions narratives, leur qualité poétique, le(s) genre(s) dont ils procèdent, mais aussi celui qu’ils constituent. L'examen d'un vaste corpus de mémoires permet d'en observer la diversité et l’intertextualité, et de dessiner une continuité historique avec les textes précurseurs dont l’approche est renouvelée.Empruntant à l'autobiographie, à l'écriture culinaire, ainsi qu’à la littérature de voyage, les mémoires culinaires sont un genre hybride qui explore l’identité, dont la quête est souvent motivée par la perte diasporique d’une patrie ou par un traumatisme familial. Nous analysons les liens, dans le récit et le genre tout entier, entre la nourriture, l’écriture de soi et le voyage. Outre le tissage de traditions culinaires avec des recettes, les mémoires révèlent une dimension spirituelle, synonyme de voyage intérieur. Lire les mémoires culinaires dans la double perspective des habitudes alimentaires culturellement bien définies et de la littérature de voyage permet d’élucider les questions centrales de l'identité dans le contexte des déplacements intérieurs et extérieurs.Les multiples paradoxes du genre sont symptomatiques de son ingéniosité, associant divers éléments pour créer une narration culinaire globale, en un corpus de recettes qui incarnent une vérité universelle, et proposent ainsi une nourriture à la fois physique et symbolique
Bearing semantic elements of family myths and feminine discourse, culinary memoirs invite questions about their literary pertinence as a contemporary genre. This study considers their narrational ambitions, their poetic quality, the genre(s) from which they emerge, and also that which they define. We hypothesise that they have a literary relevance at the intersection of several genres. The examination of an extensive corpus allows us to observe its diversity and intertextuality, as well as the historical perspective of precursory texts, offering a new reading of earlier works.Rooted in autobiography and food writing, with traits of travel literature, culinary memoirs are a hybrid genre that explores identity, the quest for which is often motivated by the diasporic loss of homelands, or family trauma. We analyse the narrative and the emerging genre to understand how it represents self-writing and food within the travel narrative genre. As well as weaving culinary traditions with recipes, memoirs reveal a spiritual dimension, synonymous with an inward journey. Appraising culinary memoirs from the perspective of foodways, as culturally-defined consumption, and travel literature, elucidates the central questions of identity and origins within the context of inner and outward displacement.The genre’s multiple paradoxes are symptomatic of its resourcefulness, drawing from diverse elements to create an overarching food narrative, as a corpus of recipes that embodies a universal truth, to which nourishment, both physical and symbolic, holds the key
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Torell, Elsa. "Rökt vildand från Södermöre penslad med kryddig lök och ingefära : En språklig och visuell analys av White Guide-restaurangers menyer." Thesis, Södertörns högskola, Svenska, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:sh:diva-43699.

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Denna uppsats ämnar att undersöka den språkliga och visuella utformningen av White Guide- restaurangers menyer med avsikt att få en djupare förståelse för vissa återkommande drag som kan kopplas till restauranger med denna höga kvalitetsklassificering. Forskningsfrågorna för studien lyder: Vilka visuella skillnader och likheter, när det kommer till typografi, färgsättning, användning av ikoner samt placering av text, finns det mellan de utvalda restaurangernas menyer? Finns det några språkliga skillnader och likheter ifråga om beskrivningar av tillagningsmetod, sensoriska uttryck samt uttryck för ursprung, mellan menyerna? Materialet som analyseras har avgränsats till sex olika menyer tillhörande restauranger inom kategorin mycket god klass i White Guide 2020. Menyerna analyseras dels genom en visuell analys med hjälp av sociosemiotisk teori samt genom en språklig analys som bygger på traditionell lexikal taxonomisk semantik. I den visuella analysen undersöks typografi, färgsättning, ikoner samt textens placering i menyerna och i den språkliga analysen undersöks olika uttryck för tillagningsmetoder, sensoriska uttryck samt uttryck för ursprung i menyernas maträttsbeskrivningar. Resultatet visar att menyer inom denna kategori i White Guide skiljer sig mycket åt både språkligt och visuellt även om vissa likheter har påfunnits. Alla analyserade menyer innehåller ord som betecknar tillagningsmetoder och trots att antalet skiljer sig mycket åt mellan menyerna är tillagningsmetoderna ändå flest till antalet bland samtliga språkliga analyskategorier. Många typsnittsvarianter förekommer i de olika menyerna även om typsnittsantalet inom en meny vanligen är mellan ett till tre. Marginaljusterad eller centrerad text är det absolut vanligaste i menyerna och en stor majoritet av alla menyer har en ljus bakgrund med en mörk text, där få färger och dova färger är vanligast. Att använda ikoner som fotografier eller andra symboler förekommer även om det sker sparsamt.
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Mannur, Anita. "Culinary scapes: Contesting food, gender and nation in South Asia and its diaspora." 2002. https://scholarworks.umass.edu/dissertations/AAI3068578.

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“Culinary Scapes” analyzes culinary cultural production produced and consumed by South Asians in various “national” sites: India, Pakistan, Sri Lanka, Britain, Canada and the United States. It juxtaposes contemporary South Asian cultural production to identify the potentials as well as limitations of thinking through culinary practices to understand how South Asian subjects inhabit multiple identitarian locations made possible by particularized relationships to food and culinarity. This juxtaposition of texts reveals that food is implicated in vital ways in a number of cultural, political and economic debates that both produce and contest ideas about gendered national culinary identity. The dissertation uncouples the seamless link between “food” and “nation” in a range of South Asian contexts to argue that food and nation and gender are not naturally linked, but instead are rendered isomorphic within the popular imagination for politically motivated reasons. The first chapter offers a schematic overview of culinarity in different disciplinary locations. It ends with an exploration of the politics of food production in Ketan Mehta's Mirch Masala (Spices ). Chapter II analyzes how the rhetoric of cookbooks, including those by Kala Primlani and Madhur Jaffrey, discipline middle class “housewives” in India and the United States into performing versions of Indianness, upholding the values of middle class Hindu India. Chapter III explores how queer desire—routed through culinarity—emerges against the backdrop of the classed and sexualized domestic sphere in Romesh Gunesekera's Reef and Deepa Mehta's Fire. Chapter IV examines how food is embedded in discourses about authenticity and citizenship within diasporic contexts, comparing Shani Mootoo's “Out on Main Street” with Sara Suleri's Meatless Days . Chapter V asks what it means to think “beyond the nation” analyzing the gendered, culinary television and cookbook performances of Padma Lakshmi and Raji Jallepalli as well as the writings of Geeta Kothari. It asks how fusion cuisine can be read against U.S. racial discourses of assimilation and otherness. The final chapter reflects on the politico-economic implications of thinking about food and nation in isomorphic terms by reading Nisha Ganatra's Chutney Popcorn alongside debates over basmati rice patenting in South Asia.
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Books on the topic "Culinary literature"

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Culinary comedy in medieval French literature. West Lafayette, Ind: Purdue University Press, 2007.

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Fitzpatrick, Joan. Renaissance food from Rabelais to Shakespeare: Culinary readings and culinary histories. Burlington, VT: Ashgate, 2010.

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Renaissance food from Rabelais to Shakespeare: Culinary readings and culinary histories. Burlington, VT: Ashgate, 2010.

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Culinary aesthetics and practices in nineteenth-century American literature. New York: Palgrave Macmillan, 2009.

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Elbert, Monika, and Marie Drews, eds. Culinary Aesthetics and Practices in Nineteenth-Century American Literature. New York: Palgrave Macmillan US, 2009. http://dx.doi.org/10.1057/9780230103146.

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Culinary fictions: Food in South Asian diasporic culture. Philadelphia: Temple University Press, 2009.

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A critical study of female culinary detective stories: Murder by cookbook. Lewiston, N.Y: Edwin Mellen Press, 2009.

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Soler, Nieves Pascual. A critical study of female culinary detective stories: Murder by cookbook. Lewiston, N.Y: Edwin Mellen Press, 2009.

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Soler, Nieves Pascual. A critical study of female culinary detective stories: Murder by cookbook. Lewiston, N.Y: Edwin Mellen Press, 2009.

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Soler, Nieves Pascual. A critical study of female culinary detective stories: Murder by cookbook. Lewiston, N.Y: Edwin Mellen Press, 2009.

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Book chapters on the topic "Culinary literature"

1

Lawson Welsh, Sarah. "‘Culinary Cultures’: Theorising Postcolonial Food Cultures." In Decolonising the Literature Curriculum, 133–51. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-91289-5_8.

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Gladstein, Mimi Reisel. "Mexican Meat Matzah Balls: Burciaga as a Culinary Ambassador." In Rethinking Chicana/o Literature through Food, 193–206. New York: Palgrave Macmillan US, 2013. http://dx.doi.org/10.1057/9781137371447_11.

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Elbert, Monika, and Marie Drews. "Introduction." In Culinary Aesthetics and Practices in Nineteenth-Century American Literature, 1–18. New York: Palgrave Macmillan US, 2009. http://dx.doi.org/10.1057/9780230103146_1.

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Elbert, Monika. "The Perfect Dinner: Hawthorne’s Ruminations on Old and New England." In Culinary Aesthetics and Practices in Nineteenth-Century American Literature, 153–69. New York: Palgrave Macmillan US, 2009. http://dx.doi.org/10.1057/9780230103146_10.

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Hoeller, Hildegard. "Hunger, Panic, Refusal: The Gift of Food in Susan Warner’s The Wide, Wide World." In Culinary Aesthetics and Practices in Nineteenth-Century American Literature, 173–87. New York: Palgrave Macmillan US, 2009. http://dx.doi.org/10.1057/9780230103146_11.

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Pelletier, Yvonne Elizabeth. "Strawberries and Salt: Culinary Hazards and Moral Education in Little Women." In Culinary Aesthetics and Practices in Nineteenth-Century American Literature, 189–204. New York: Palgrave Macmillan US, 2009. http://dx.doi.org/10.1057/9780230103146_12.

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Andrews, Elizabeth. "“This Foreshadowed Food”: Representations of Food and Hunger in Emily Dickinson’s American Gothic." In Culinary Aesthetics and Practices in Nineteenth-Century American Literature, 205–19. New York: Palgrave Macmillan US, 2009. http://dx.doi.org/10.1057/9780230103146_13.

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Rubin, Lance. "Consumption and Cannibalism in the Altrurian Romances of William Dean Howells." In Culinary Aesthetics and Practices in Nineteenth-Century American Literature, 221–36. New York: Palgrave Macmillan US, 2009. http://dx.doi.org/10.1057/9780230103146_14.

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D’Amore, Maura. "Suburban Men at the Table: Culinary Aesthetics in the Mid-Century Country Book." In Culinary Aesthetics and Practices in Nineteenth-Century American Literature, 21–33. New York: Palgrave Macmillan US, 2009. http://dx.doi.org/10.1057/9780230103146_2.

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McWilliams, Mark. "Conspicuous Consumption: Howells, James, and the Gilded Age Restaurant." In Culinary Aesthetics and Practices in Nineteenth-Century American Literature, 35–52. New York: Palgrave Macmillan US, 2009. http://dx.doi.org/10.1057/9780230103146_3.

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Conference papers on the topic "Culinary literature"

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Lusiana, Yusida, Heri Widodo, Akbar Rukhiyat, and Rafelia Khoirunnisa. "Japanese Government Effort to Preserve Washoku as National Culinary Heritage." In Proceedings of the First International Conference on Literature Innovation in Chinese Language, LIONG 2021, 19-20 October 2021, Purwokerto, Indonesia. EAI, 2022. http://dx.doi.org/10.4108/eai.19-10-2021.2316590.

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Buralova, Elina. "THE DEVELOPMENT OF CULINARY LITERATURE IN THE RUSSIAN EMPIRE IN 18th – EARLY 20th CENTURIES." In Innovation in Science: Global Trends and Regional Aspect. Publishing House “Baltija Publishing”, 2021. http://dx.doi.org/10.30525/978-9934-26-050-6-18.

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Winanti, Meyliana, Ford Lumban Gaol, Harjanto Prabowo, and Francisca Sestri Goestjahjanti. "Exploration of Key Success Factors for Determining Technological Component in Learning at Culinary Community: A Systematic Literature Review." In 2019 IEEE International Conference on Engineering, Technology and Education (TALE). IEEE, 2019. http://dx.doi.org/10.1109/tale48000.2019.9225996.

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Liriano Castillo, Lucero, Maria Isabel Martinez Sosa, and Georgina Helina Batista Schrils. "Comunicación culinaria en República Dominicana: tecnología, chefs, food stylists y foodies." In 3er Congreso Internacional sobre Patrimonio Alimentario y Museos. Valencia: Editorial Universitat Politècnica de València, 2021. http://dx.doi.org/10.4995/egem2021.2021.13408.

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Abstract:
Mucho ha cambiado desde que la transmisión y supervivencia del acervo culinario de los pueblos se limitaba al formato oral. Las distintas evoluciones tecnológicas han transformado no solo el qué comemos, sino también el cómo lo disfrutamos. Influenciando incluso los rituales de socialización de los alimentos. La gastronomía en República Dominicana ha evolucionado y esto se ha ido reflejando en el uso progresivo de innovadores formatos y plataformas de comunicación. Desde los “reality shows” en los que amateurs muestran su proeza en la cocina mientras se disputan ante las cámaras por la victoria, hasta quienes retocan el más mínimo detalle de los alimentos, como si se tratara de supermodelos. Aquellos que han elegido el camino de las artes culinarias como profesión cuentan con nuevos aliados. Tecnologías y perfiles antes inexistentes que narran la historia de recetas, la experiencia de su consumo y hasta la proveniencia de sus ingredientes. Entre ellos encontramos categorías como food stylists, que resaltan la esencia de los platos, y foodies que se dan a la labor de salir de aventuras en búsqueda de magníficas creaciones. El presente documento evalúa algunos de los sujetos que se van abriendo camino en estas áreas. A través de un análisis de la literatura existente se pretende iniciar la identificación de perfiles digitales, abanderados y embajadores de la gastronomía que, más allá de los fogones, se encuentran detrás de los dispositivos y que con su labor engrandecen la calidad culinaria de la República Dominicana.
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