Books That Cook [electronic resource] : The Making of a Literary Meal

ISBN:

9781479838424

Title:

Author:

Cognard-Black, Jennifer.

Personal Author:

Cognard-Black, Jennifer.

Publication Information:

New York : NYU Press, 2014.

Physical Description:

1 online resource (368 p.)

General Note:

Description based upon print version of record.

Contents:

Cover; Contents; Foreword; Acknowledgments; Cooking the Book: An Introduction to Books That Cook; INVOCATION; 1 Porkchop Gravy: An Invocation (Poem); PART I: STARTERS; 2 From American Cookery; 3 From Delights and Prejudices (Nonfiction); 4 Puffblls: Finding the Inside: From Secrets of theTsil Café (Fiction); 5 Full Moon Soup with Snow (Poem); 6 To Cèpe, with Love (or, The Alchemy of Longing) (Nonfiction); 7 Coriander and Carrot (Poem); 8 An Unspoken Hunger: From An Unspoken Hunger: Stories from the Field (Nonfiction); PART II: BREAD, POLENTA, AND PASTA

9 From The American Frugal Housewife (Cookbook)10 Recipe: Gingerbread (Poem); 11 Whistle Stop, Alabama: From Fried Green Tomatoes at theWhistle Stop Cafe (Fiction); 12 Bread (Poem); 13 In Nancy's Kitchen (Nonfiction); 14 From The Food Taster (Fiction); PART III: EGGS; 15 From Boston Cooking-School Cookbook (Cookbook); 16 H Is for Happy: From An Alphabet for Gourmets (Nonfiction); 17 Making the Perfect Fried Egg Sandwich (Poem); 18 All It Took Was a Road / Surprises of Urban Renewal: From If I Can Cook / You Know God Can (Nonfiction); 19 Poison Egg (Fiction); PART IV: MAIN DISHES

20 From The Joy of Cooking: A Compilation of Reliable Recipeswith a Casual Culinary Chat (Cookbook)21 American Liver Mush (Poem); 22 Eat Your Pets (Nonfiction); 23 How to Make Stew in the Pinacate Desert: Recipe for Lockeand Drum (Poem); 24 Spirit-Fried No-Name River Brown Trout: A Recipe: From My Story as Told by Water (Nonfiction); 25 Half-Life (Fiction); 26 The Poet in the Kitchen and The Poem of Chicken Breastwith Fettuccine (Nonfiction and Poem); 27 A Good Roast Chicken: From Pass the Polenta: And OtherWritings from the Kitchen (Nonfiction)

28 Turkey Bone Gumbo: From Gumbo Tales (Nonfiction)29 Boiled Chicken Feet and Hundred-Year-Old Eggs (Nonfiction); 30 13/16 (Poem); PART V: SIDE DISHES; 31 From Mastering the Art of French Cooking (Cookbook); 32 The Vegetable Gardens at Bilignin: From The Alice B. Toklas Cook Book (Nonfiction); 33 Summer Salad (Poem); 34 Reception (Poem); 35 Potatoes and Love: Some Reflections: From Heartburn(Fiction); 36 Repulsive Dinners: A Memoir: From Home Cooking: A Writerin the Kitchen (Nonfiction); 37 The Demystification of Food: From Vibration Cooking:Or, The Travel Notes of a Geechee Girl (Nonfiction)

38 How to Cook Moong Dal, Bengali Style (Nonfiction)39 Food and Belonging: At "Home" and in "Alien-Kitchens"(Nonfiction); PART VI: DESSERTS; 40 From Chez Panisse Menu Cookbook (Cookbook); 41 All the Old Tales Are Tales of Hunger (Fiction); 42 Baking for Sylvia (Nonfiction); 43 Suman sa Ibos (Poem); 44 Pie: From Never Eat Your Heart Out (Nonfiction); 45 Funeral Food: From Consuming Passions: A Food-Obsessed Life (Nonfiction); 46 Pie Throwing: From Recipes for Disaster: An Anarchist Cookbook (Nonfiction); 47 Burn (Fiction)

48 The Assurance of Caramel Cake: From Hallelujah! The WelcomeTable: A Lifetime of Memories with Recipes (Nonfiction)

Subject Term:

COOKING / Essays.

Cooking in literature.

Food in literature.

LITERARY COLLECTIONS / General.

SOCIAL SCIENCE / Anthropology / Cultural.

Added Author:

Goldthwaite, Melissa.

Nestle, Marion.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2014

Publication Information:

New York : NYU Press, 2014.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

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Summary

Whether a five-star chef or beginning home cook, any gourmand knows that recipes are far more than a set of instructions on how to make a dish. They are culture-keepers as well as culture-makers, both recording memories and fostering new ones.

Organized like a cookbook, Books That Cook: The Making of a Literary Meal is a collection of American literature written on the theme of food: from an invocation to a final toast, from starters to desserts. All food literatures are indebted to the form and purpose of cookbooks, and each section begins with an excerpt from an influential American cookbook, progressing chronologically from the late 1700s through the present day, including such favorites as American Cookery, the Joy of Cooking, and Mastering the Art of French Cooking. The literary works within each section are an extension of these cookbooks, while the cookbook excerpts in turn become pieces of literature--forms of storytelling and memory-making all their own.

Each section offers a delectable assortment of poetry, prose, and essays, and the selections all include at least one tempting recipe to entice readers to cook this book. Including writing from such notables as Maya Angelou, James Beard, Alice B. Toklas, Sherman Alexie, Nora Ephron, M.F.K. Fisher, and Alice Waters, among many others, Books That Cook reveals the range of ways authors incorporate recipes--whether the recipe flavors the story or the story serves to add spice to the recipe. Books That Cook is a collection to serve students and teachers of food studies as well as any epicure who enjoys a good meal alongside a good book.

Author Notes

Goldthwaite Melissa A. :

Melissa A. Goldthwaite is Professor of English at Saint Joseph's University. She is the author, editor, or co-editor of many books, including Food, Feminisms, Rhetorics, Books That Cook: The Making of a Literary Meal, The Norton Pocket Book of Writing by Students, The St. Martin's Guide to Teaching Writing, and The Norton Reader.Cognard-Black Jennifer :

Jennifer Cognard-Black is Professor of English at St. Mary's College of Maryland. She is the author and co-editor of several books, including Books that Cook: The Making of a Literary Meal. She has published her essays and short fiction in numerous journals, including Story, Versal, and The Magazine of Fantasy and Science Fiction, and she has two lecture series with The Great Courses as well as an Audible Original, "Books that Cook: Food & Fiction."Nestle Marion :

Marion Nestle is Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health, emerita, at New York University. She is the author of three prize-winning books, including Food Politics: How the Food Industry Influences Nutrition and Health, What to Eat, and most recently, Slow Cooked: An Unexpected Life in Food Politics . She blogs almost daily at www.foodpolitics.com. Melissa A. Goldthwaite (Editor)
Melissa A. Goldthwaite is Professor of English at Saint Joseph's University. She is the author, editor, or co-editor of many books, including Food, Feminisms, Rhetorics, Books That Cook: The Making of a Literary Meal, The Norton Pocket Book of Writing by Students, The St. Martin's Guide to Teaching Writing, and The Norton Reader.

Jennifer Cognard-Black (Editor)
Jennifer Cognard-Black is Professor of English at St. Mary's College of Maryland. She is the author and co-editor of several books, including Books that Cook: The Making of a Literary Meal. She has published her essays and short fiction in numerous journals, including Story, Versal, and The Magazine of Fantasy and Science Fiction, and she has two lecture series with The Great Courses as well as an Audible Original, "Books that Cook: Food & Fiction."

Marion Nestle (Foreword by)
Marion Nestle is Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health, emerita, at New York University. She is the author of three prize-winning books, including Food Politics: How the Food Industry Influences Nutrition and Health, What to Eat, and most recently, Slow Cooked: An Unexpected Life in Food Politics . She blogs almost daily at www.foodpolitics.com.

Reviews (1)

Library Journal Review

Food and cooking are infused with culture and meaning, steeped in stories and history, salted with memory. This book is a collection of stories, memories, literature, and poetry of food and cooking. With various writers and chefs sharing their experiences with and thoughts on food, this book takes the reader into the world of food literature and food sociology. Selections range from poetry and fiction to cookbook excerpts. All are arranged as one might arrange a cookbook, starting with appetizers and ending with dessert. Each section begins with an excerpt from an influential American cookbook, progressing chronologically from the late 1700s through the present day. The work is one a reader could happily read cover to cover, or, as with a good meal, savor one piece at a time. The selected authors are all American, but the topics covered are a melting pot from 100-year-old eggs to turkey gumbo to commodity foods. Authors include Sherman Alexie, Julia Child, Fannie Flagg, and Alice Waters. Verdict This book will delight foodies, food historians, anthropologists, cookbook enthusiasts, and any literature fans who like to eat.-Dawn Lowe-Wincentsen, Oregon Inst. of Technology, Portland (c) Copyright 2014. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.