Food in Memory and Imagination

Author: Beth Forrest
Publisher: Bloomsbury Publishing
ISBN: 1350096199
Category : Social Science
Languages : en
Pages : 383

Book Description
How do we engage with food through memory and imagination? This expansive volume spans time and space to illustrate how, through food, people have engaged with the past, the future, and their alternative presents. Beth M. Forrest and Greg de St. Maurice have brought together first-class contributions, from both established and up-and-coming scholars, to consider how imagination and memory intertwine and sometimes diverge. Chapters draw on cases around the world-including Iran, Italy, Japan, Kenya, and the US-and include topics such as national identity, food insecurity, and the phenomenon of knowledge. Contributions represent a range of disciplines, including anthropology, history, philosophy, psychology, and sociology. This volume is a veritable feast for the contemporary food studies scholar.

The Culinary Imagination: From Myth to Modernity

Author: Sandra M. Gilbert
Publisher: W. W. Norton & Company
ISBN: 0393244032
Category : Cooking
Languages : en
Pages : 400

Book Description
From the recipe novel to the celebrity chef, renowned scholar Sandra M. Gilbert explores the poetics and politics of food. In this stunning and important work, the prominent critic, poet, and memoirist Sandra M. Gilbert explores our relationship with food and eating through discussions of literature, art, and popular culture. Focusing on contemporary practices, The Culinary Imagination traces the social, aesthetic, and political history of food from myth to modernity, from ancient sources to our current wave of food mania. What does it mean to transform raw stuff into cooked dishes, which then become part of our own bodies; to savor festive meals yet resolve to renounce gluttony; to act as predators where in another life we might have become prey? Do the rituals of the kitchen have different meanings for men and women, for professional chefs and home cooks? Why, today, do so many of us turn so passionately toward table topics, on the page, online, and on screen? What are the philosophical implications of the food chain on which we all find ourselves? In The Culinary Imagination, Gilbert addresses these powerful questions through meditations on myths and memoirs, children’s books, novels, poems, food blogs, paintings, TV shows, and movies. Discussing figures from Rex Stout to Julia Child and Andy Warhol, from M. F. K. Fisher and Sylvia Plath to Alice Waters and Peter Singer, she analyzes the politics and poetics of our daily bread, investigating our complex self-definitions as producers, consumers, and connoisseurs of food. The result is an ambitious, lively, and learned examination of the ways in which our culture’s artists have represented food across a range of genres.

Food Culture and Literary Imagination in Early Modern Italy

Author: LAURA. GIANNETTI
Publisher:
ISBN: 9789463728034
Category :
Languages : en
Pages :

Book Description
As the long sixteenth century came to a close, new positive ideas of gusto/taste opened a rich counter vision of food and taste where material practice, sensory perceptions and imagination contended with traditional social values, morality, and dietetic/medical discourse. Exploring the complex and evocative ways the early modern Italian culture of food was imagined in the literature of the time, Food Culture and the Literary Imagination in Early Modern Italy reveals that while a moral and disciplinary vision tried to control the discourse on food and eating in medical and dietetic treatises of the sixteenth century and prescriptive literature, a wide range of literary works contributed to a revolution in eating and taste. In the process long held visions of food and eating, as related to social order and hierarchy, medicine, sexuality and gender, religion and morality, pleasure and the senses, were questioned, tested and overturned, and eating and its pleasures would never be the same.

Food and the Literary Imagination

Author: J. Archer
Publisher: Springer
ISBN: 1137406372
Category : Literary Criticism
Languages : en
Pages : 216

Book Description
Food and the Literary Imagination explores ways in which the food chain and anxieties about its corruption and disruption are represented in poetry, theatre and the novel. The book relates its findings to contemporary concerns about food security.

Food in Memory and Imagination

Author: Greg de St Maurice
Publisher:
ISBN: 1350096156
Category : Cooking, Mediterranean
Languages : en
Pages : 0

Book Description
How do we engage with food through memory and imagination? Divided into seven sections, this expansive volume spans time and space to illustrate how, through food, people have engaged with the past, future and their alternative presents. Beth Forrest and Gregory de St Maurice have brought together first-class contributions from Charles Spence, Lisa Heldke, Carole Counihan and Fabio Parasecoli to look at how imagination and memory intertwine and sometimes diverge. With coverage of previously unexplored geographical regions, including Japan and South Asia, as well as Italy, Iran and the American Midwest, the contributors span disciplines including anthropology, sociology, history, psychology and philosophy, making this reference volume a veritable feast for the contemporary food studies scholar.

Imagination

Author: Jim Davies
Publisher: Simon and Schuster
ISBN: 1643132881
Category : Science
Languages : en
Pages : 400

Book Description
We don’t think of imagination the way that we should. The word is often only associated with children, artists and daydreamers, but in reality, imagination is an integral part of almost every action and decision that we make. Simply put, imagination is a person’s ability to create scenarios in his or her head: this can include everything from planning a grocery list, to honing a golf swing, to having religious hallucinations. And while imagination has positive connotations, it can also lead to decreased productivity and cooperation, or worse, the continuous reliving of past trauma.The human brain is remarkable in its ability to imagine—it can imagine complex possible futures, fantasy worlds, or tasty meals. We can use our imaginations to make us relaxed or anxious. We can imagine what the world might be, and construct elaborate plans. People have been fascinated with the machination of the human brain and its ability to imagine for centuries. There are books on creativity, dreams, memory, and the mind in general, but how exactly do we create those scenes in our head? With chapters ranging from hallucination and imaginary friends to how imagination can make you happier and more productive, Jim Davies' Imagination will help us explore the full potential of our own mind.

Eating Stone

Author: Ellen Meloy
Publisher: Vintage
ISBN: 0307484149
Category : Nature
Languages : en
Pages : 354

Book Description
Long believed to be disappearing and possibly even extinct, the Southwestern bighorn sheep of Utah’s canyonlands have made a surprising comeback. Naturalist Ellen Meloy tracks a band of these majestic creatures through backcountry hikes, downriver floats, and travels across the Southwest. Alone in the wilderness, Meloy chronicles her communion with the bighorns and laments the growing severance of man from nature, a severance that she feels has left us spiritually hungry. Wry, quirky and perceptive, Eating Stone is a brillant and wholly original tribute to the natural world.

Psychotherapy, the Alchemical Imagination and Metaphors of Substance

Author: Alan Bleakley
Publisher: Walter de Gruyter GmbH & Co KG
ISBN: 3111159906
Category : Literary Criticism
Languages : en
Pages : 286

Book Description
Alchemy is popularly viewed as a secret way of turning worthless base metal into gold, and then a precursor to modern chemistry. This is often taken as a metaphor for psychological development. This book describes an innovative "third way" for both the education and exercise of an alchemical imagination that embraces both material matters and psychological insight: alchemy as lyrical poetics, or the intensive production of embodied metaphor. Alchemy here is viewed as an immanent set of metaphor-driven "best practices" for indwelling complex and contradictory earthly matters in a sensual, artistic and humane manner. Or, again, it describes best psychotherapeutic practice. Alchemy is read not as a medium for "personal growth", but optimal co-existence with the natural world. It is an eco-logical rather than ego-logical project with deep aesthetic concerns (education of the senses in close noticing) and political intentions (a democracy of worldly things). The book echoes post-Freudian developments in psychoanalysis that avoid the mysticism of symbol systems to work rather with everyday signs and linguistic registers such as embodied metaphors, keeping the focus on known and sensed phenomena rather than abstractions.

Discomfort Food

Author: Marni Reva Kessler
Publisher:
ISBN: 9781517908805
Category :
Languages : en
Pages : 320

Book Description
An intricate and provocative journey through nineteenth-century depictions of food and the often uncomfortable feelings they evoke At a time when chefs are celebrities and beautifully illustrated cookbooks, blogs, and Instagram posts make our mouths water, scholar Marni Reva Kessler trains her inquisitive eye on the depictions of food in nineteenth-century French art. Arguing that disjointed senses of anxiety, nostalgia, and melancholy underlie the superficial abundance in works by Manet, Degas, and others, Kessler shows how, in their images, food presented a spectrum of pleasure and unease associated with modern life. Utilizing close analysis and deep archival research, Kessler discovers the complex narratives behind such beloved works as Manet's Fish (Still Life) and Antoine Vollon's Internet-famous Mound of Butter. Kessler brings to these works an expansive historical review, creating interpretations rich in nuance and theoretical implications. She also transforms the traditional paradigm for study of images of edible subjects, showing that simple categorization as still life is not sufficient. Discomfort Food marks an important contribution to conversations about a fundamental theme that unites us as humans: food. Suggestive and accessible, it reveals the very personal, often uncomfortable feelings hiding within the relationship between ourselves and the representations of what we eat.

Imagination and Experience

Author: Íngrid Vendrell Ferran
Publisher: Taylor & Francis
ISBN: 1040109179
Category : Philosophy
Languages : en
Pages : 383

Book Description
This volume brings together two philosophical research areas that have been subject to increased attention: work regarding the unique character of having an experience and studies on the nature and powers of imagination. The importance of imagination seems to stand in tension with the assumed unique and irreplaceable role of experience in our lives. However, new arguments in various philosophical debates suggest that there is a need to examine how both areas of research interrelate and can enrich one another. The chapters in this volume examine whether the traditional accounts of experience and imagination need to be challenged. They are divided into thematic sections that discuss epistemological, ontological, normative, phenomenological, and intersubjective questions related to experience and imagination. Imagination and Experience is an essential resource for scholars and advanced students working in philosophy of mind, epistemology, ethics, aesthetics, and philosophy of psychology.