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.
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.
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.
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.
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.
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.
Author: Rob Hopkins Publisher: Chelsea Green Publishing ISBN: 1603589066 Category : Social Science Languages : en Pages : 242
Book Description
“Big ideas that just might save the world”—The Guardian The founder of the international Transition Towns movement asks why true creative, positive thinking is in decline, asserts that it's more important now than ever, and suggests ways our communities can revive and reclaim it. In these times of deep division and deeper despair, if there is a consensus about anything in the world, it is that the future is going to be awful. There is an epidemic of loneliness, an epidemic of anxiety, a mental health crisis of vast proportions, especially among young people. There’s a rise in extremist movements and governments. Catastrophic climate change. Biodiversity loss. Food insecurity. The fracturing of ecosystems and communities beyond, it seems, repair. The future—to say nothing of the present—looks grim. But as Transition movement cofounder Rob Hopkins tells us, there is plenty of evidence that things can change, and cultures can change, rapidly, dramatically, and unexpectedly—for the better. He has seen it happen around the world and in his own town of Totnes, England, where the community is becoming its own housing developer, energy company, enterprise incubator, and local food network—with cascading benefits to the community that extend far beyond the projects themselves. We do have the capability to effect dramatic change, Hopkins argues, but we’re failing because we’ve largely allowed our most critical tool to languish: human imagination. As defined by social reformer John Dewey, imagination is the ability to look at things as if they could be otherwise. The ability, that is, to ask What if? And if there was ever a time when we needed that ability, it is now. Imagination is central to empathy, to creating better lives, to envisioning and then enacting a positive future. Yet imagination is also demonstrably in decline at precisely the moment when we need it most. In this passionate exploration, Hopkins asks why imagination is in decline, and what we must do to revive and reclaim it. Once we do, there is no end to what we might accomplish. From What Is to What If is a call to action to reclaim and unleash our collective imagination, told through the stories of individuals and communities around the world who are doing it now, as we speak, and witnessing often rapid and dramatic change for the better.
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.
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.
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.
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Author: Beth Forrest
Author: Ellen Meloy
Author: J. Archer
Author: Sandra M. Gilbert
Author: Marni Reva Kessler
Author: Greg de St Maurice
Author: Rob Hopkins
Author: Jim Davies
Author: LAURA. GIANNETTI
Author: Alan Bleakley