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This book is concerned with food autobiographies written by men from the 1980s to the present. It concentrates on how food has transformed autobiographical narratives and how these define the ways men eat and cook nowadays. After presenting a historical overview of the place of food within men ́s autobiography, this volume analyzes the reasons for our present interest in food and the proliferation of life narratives focused on cooking. Then it centers around the identities that male chefs are taking on in the writing of their lives and the generic models they use: the heroic, the criminal and the hunting autobiographical scripts. This study gives evidence that autobiographies are crucial in the redefinition of the new masculinities emerging in the kitchen. It will appeal to readers interested in Food Studies, Autobiographical Studies, Men's Studies and American Literature and Culture.
Prison Recipes and Prison Cookbooks provides an innovative exploration of U.S.-based prison cookbooks using a narrative criminological approach. The book relies on the voices of prison cookbook authors to argue that cookbook narratives are a form of communication with the free world. Further, the book undertakes thematic analyses of prison cookery and narratives to illuminate the intersections of incarceration with abolition, gender, literacy, and dehumanization. The reader is introduced to the power and symbolism of cell made food, as well as the agency and resourcefulness of those who cook, bake, and write about food behind bars. Prison Recipes and Prison Cookbooks is of interest to instructors of courses covering the sociology of food, criminology, human geography, and anthropology. The book is also appropriate for prison and probation services, health organizations, and anyone engaged in the criminal-legal system, abolition movements, or social reform.
Young Working Class Men in Transition uses a unique blend of concepts from the sociologies of youth and masculinity combined with Bourdieusian social theory to investigate British young working-class men’s transition to adulthood. Indeed, utilising data from biographical interviews as well as an ethnographic observation of social media activity, this volume provides novel insights by following young men across a seven-year time period. Against the grain of prominent popular discourses that position young working-class men as in ‘crisis’ or as adhering to negative forms of traditional masculinity, this book consequently documents subtle yet positive shifts in the performance of masculinity among this generation. Underpinned by a commitment to a much more expansive array of emotionality than has previously been revealed in such studies, young men are shown to be engaged in school, open to so called ‘women’s work’ in the service sector, and committed to relatively egalitarian divisions of labour in the family home. Despite this, class inequalities inflect their transition to adulthood with the ‘toxicity’ of neoliberalism - rather than toxic masculinity - being core to this reality. Problematising how working-class masculinity is often represented, Young Working Class Men in Transition both demonstrates and challenges the portrayal of working class masculinity as a repository of homophobia, sexism and anti-feminine acting. It will appeal to students and researchers interested in fields such as youth studies, masculinity studies, gender studies, sociology of education and sociology of work.
Consumption and the Literary Cookbook offers readers the first book-length study of literary cookbooks. Imagining the genre more broadly to include narratives laden with recipes, cookbooks based on cultural productions including films, plays, and television series, and cookbooks that reflected and/or shaped cultural and historical narratives, the contributors draw on the tools of literary and cultural studies to closely read a diverse corpus of cookbooks. By focusing on themes of consumption—gastronomical and rhetorical—the sixteen chapters utilize the recipes and the narratives surrounding them as lenses to study identity, society, history, and culture. The chapters in this book reflect the current popularity of foodie culture as they offer entertaining analyses of cookbooks, the stories they tell, and the stories told about them.
Eating disorders do not only affect women and girls; men and boys get them too but remain mostly invisible. This book gives insight into this neglected problem through a comparative and transnational analysis of autobiographical accounts written by men with experience of living with eating disorders.
Author : Marilyn French Publisher : The Feminist Press at CUNY Page : 400 pages File Size : 50,51 MB Release : 2008-09-01 Category : History ISBN : 1558616292
From the New York Times–bestselling author: “A rare find: a page-turning, can’t-put-it-down history text.” —Library Journal Writing about what she calls the “most cheering period in female history,” Marilyn French recounts how nineteenth-century women living under imperialism, industrialization, and capitalism nonetheless organized for their own education, a more equitable wage, and the vote. Focusing on the United States, Great Britain, and countries in Africa, French argues that capitalism’s success depended on the exploitation and enslavement of huge numbers, including women, but the act of working outside the home alongside other women, rather than in isolation, provided women with the possibility of organizing for emancipation. “The third volume of her remarkable four-volume survey . . . fascinating insight and detail.” —Publishers Weekly
A Finalist for the 2022 James Beard Foundation Cookbook Award (Writing) The definitive biography of America’s best-known and least-understood food personality, and the modern culinary landscape he shaped. In the first portrait of James Beard in twenty-five years, John Birdsall accomplishes what no prior telling of Beard’s life and work has done: He looks beyond the public image of the "Dean of American Cookery" to give voice to the gourmet’s complex, queer life and, in the process, illuminates the history of American food in the twentieth century. At a time when stuffy French restaurants and soulless Continental cuisine prevailed, Beard invented something strange and new: the notion of an American cuisine. Informed by previously overlooked correspondence, years of archival research, and a close reading of everything Beard wrote, this majestic biography traces the emergence of personality in American food while reckoning with the outwardly gregarious Beard’s own need for love and connection, arguing that Beard turned an unapologetic pursuit of pleasure into a new model for food authors and experts. Born in Portland, Oregon, in 1903, Beard would journey from the pristine Pacific Coast to New York’s Greenwich Village by way of gay undergrounds in London and Paris of the 1920s. The failed actor–turned–Manhattan canapé hawker–turned–author and cooking teacher was the jovial bachelor uncle presiding over America’s kitchens for nearly four decades. In the 1940s he hosted one of the first television cooking shows, and by flouting the rules of publishing would end up crafting some of the most expressive cookbooks of the twentieth century, with recipes and stories that laid the groundwork for how we cook and eat today. In stirring, novelistic detail, The Man Who Ate Too Much brings to life a towering figure, a man who still represents the best in eating and yet has never been fully understood—until now. This is biography of the highest order, a book about the rise of America’s food written by the celebrated writer who fills in Beard’s life with the color and meaning earlier generations were afraid to examine.
This book brings together a collection of case studies that explore the relationship between health and masculinity. It covers various topics related to health, such as mental health, sexual health, eating disorders and coronavirus, and offers health-based perspectives on issues such as migration and gender identity, as these relate to masculinities. In exploring these themes, this book addresses a wide range of communicative contexts, including online forums, interviews, advertising, sex education materials, migrant integration classes, and suicide notes. This book will appeal to linguists interested in health and gender (particularly masculinities), as well as scholars in fields such as psychology, media studies, cultural studies, and other humanities and social science disciplines with a focus on discourse.
Whether perusing a recipe or learning what a literary character eats, readers approach a text differently when reading about food. Read My Plate: The Literature of Food explores what narrators and characters (in fiction, in performance, and in the popular genre of the “food memoir”) cook and eat. Beat poet Allen Ginsberg, the inmates of the Terezin concentration camp, performance artist Karen Finley, novelist Jhumpa Lahiri, playwright Suzan-Lori Parks, and the celebrated chef-turned-travel-journalist Anthony Bourdain are just a few examples of the writers whose works are discussed. Close readings of the literal and figurative “plates” in these texts allow a unique form of intimate access to the speakers’ feelings and memories and helps readers to understand more about how the dynamics of race, ethnicity, gender, religion, and social class affect what the narrators/characters eat, from tourtière to collard greens to a school lunch bento box.