Culinary Aesthetics and Practices in Nineteenth-Century American Literature

Front Matter....Pages i-viii
Introduction....Pages 1-18
Front Matter....Pages 19-19
Suburban Men at the Table: Culinary Aesthetics in the Mid-Century Country Book....Pages 21-33
Conspicuous Consumption: Howells, James, and the Gilded Age Restaurant....Pages 35-52
“Bonbons in Abundance”: The Politics of Sweetness in Kate Chopin’s Fiction....Pages 53-69
Front Matter....Pages 71-71
Whale as a Dish: Culinary Rhetoric and the Discourse of Power in Moby-Dick....Pages 73-87
Catharine Beecher, Harriet E. Wilson, and Domestic Discomfort at the Northern Table....Pages 89-105
“True and Faithful in Everything”: Recipes for Servant and Class Reform in Catherine Owen’s Cookbook Novels....Pages 107-122
Front Matter....Pages 123-123
Doughnuts and Gingerbread, Apples and Pears: Boyhood Food Economies in Nineteenth-Century Periodicals for Children....Pages 125-138
The Edible Book: White Female Pleasure and Novel Reading....Pages 139-152
The Perfect Dinner: Hawthorne’s Ruminations on Old and New England....Pages 153-169
Front Matter....Pages 171-171
Hunger, Panic, Refusal: The Gift of Food in Susan Warner’s The Wide, Wide World ....Pages 173-187
Strawberries and Salt: Culinary Hazards and Moral Education in Little Women....Pages 189-204
“This Foreshadowed Food”: Representations of Food and Hunger in Emily Dickinson’s American Gothic....Pages 205-219
Consumption and Cannibalism in the Altrurian Romances of William Dean Howells....Pages 221-236
Back Matter....Pages 237-267