Gitanjali G. Shahani Tasting Difference: Food, Race, and Cultural Encounters in Early Modern Literature 9781501748707

Варианты приобретения

Цена: 35910.00T
Кол-во:
Наличие: Поставка под заказ. Есть в наличии на складе поставщика.
Склад Америка: 253 шт.
При оформлении заказа до:
Ориентировочная дата поставки:
При условии наличия книги у поставщика.

Добавить в корзину

в Мои желания

Автор: Gitanjali G. Shahani
Название: Tasting Difference: Food, Race, and Cultural Encounters in Early Modern Literature
ISBN: 9781501748707
Издательство: Mare Nostrum (Eurospan)
Классификация:

Литературоведение: Классическое, раннего, высокого и позднего средневековья до 1500 г.

Кулинария / еда, напитки и т.п.

ISBN-10: 150174870X
Обложка/Формат: Hardback
Страницы: 222
Вес: 0.06 кг.
Дата издания: 15.05.2020
Язык: English
Иллюстрации: 7 halftones, black and white
Размер: 231 x 160 x 25
Ключевые слова: Cookery / food & drink etc,Literary studies: classical, early & medieval, COOKING / History,HISTORY / Medieval,LITERARY CRITICISM / Medieval
Подзаголовок: Food, race, and cultural encounters in early modern literature
Рейтинг:
Поставляется из: Англии
Описание:

Tasting Difference examines early modern discourses of racial, cultural, and religious difference that emerged in the wake of contact with foreign peoples and foreign foods from across the globe. Gitanjali Shahani reimagines the contact zone between Western Europe and the global South in culinary terms, emphasizing the gut rather than the gaze in colonial encounters.

From household manuals that instructed English housewives how to use newly imported foodstuffs to the spiced Indian air of A Midsummer Nights Dream, from the repurposing of Othello as an early modern pitchman for coffee in ballads to the performance of disgust in travel narratives, Shahani shows how early modern genres negotiated the allure and danger of foreign tastes.

Turning maxims such as We are what we eat on their head, Shahani asks how did we (the colonized subjects) become what you (the colonizing subjects) eat? How did we become alternately the object of fear and appetite, loathing and craving? Shahani takes us back several centuries to the process by which food came to be inscribed with racial character and the racial other came to be marked as edible, showing how the racializing of food began in an era well before chicken tikka masala and Balti cuisine. Bringing into conversation critical paradigms in early modern studies, food studies, and postcolonial studies, she argues that it is in the writing on food and eating that we see among the earliest configurations of racial difference, and it is experienced both as a different taste and as a taste of difference.

Дополнительное описание:

Intoduction
1. Spices: "The Spic?d Indian Air"in Shakespeare's England
2. Sugar: "So Sweet Was Ne'er So Fatal"
3. Coffee: Eating Othello, Drinking Coffee
4. Bizarre Foods: Food, Filth, and the Foreign in the Culinary Contact Zone

Tasting Difference: Food, Race, and Cultural Encounters in Early Modern Literature, Gitanjali G. Shahani