Book contents
- Food and Literature
- Cambridge Critical Concepts
- Food and Literature
- Copyright page
- Contents
- Notes on Contributors
- Introduction
- Part I Origins
- Chapter 1 Commensality
- Chapter 2 The Drive-Thru Supermarket
- Chapter 3 Gothic Vegetarianism
- Chapter 4 Good Taste, Good Food, and the Gastronome
- Chapter 5 The Art of the Recipe
- Chapter 6 Existential Disgust and the Food of the Philosopher
- Part II Developments
- Part III Applications
- Afterword
- Index
- Cambridge Critical Concepts (continued from page iii)
- References
Chapter 1 - Commensality
from Part I - Origins
Published online by Cambridge University Press: 26 June 2018
Edited by
Book contents
- Food and Literature
- Cambridge Critical Concepts
- Food and Literature
- Copyright page
- Contents
- Notes on Contributors
- Introduction
- Part I Origins
- Chapter 1 Commensality
- Chapter 2 The Drive-Thru Supermarket
- Chapter 3 Gothic Vegetarianism
- Chapter 4 Good Taste, Good Food, and the Gastronome
- Chapter 5 The Art of the Recipe
- Chapter 6 Existential Disgust and the Food of the Philosopher
- Part II Developments
- Part III Applications
- Afterword
- Index
- Cambridge Critical Concepts (continued from page iii)
- References
Summary
Literary and historical studies have tended to focus primarily on what social scientists call the culinary, or the “what of eating”—the food on our plates, how it got there, and what it does to us. But of equal importance is the commensal, or the “how of eating”—how acts of sharing food help construct self-other relationships, group interactions, and indeed whole societies. This essay considers the role of commensality in literature through several lenses, using illustrations from works from the Greeks to the contemporary period. Texts discussed include Plato’s Gorgias, Aristophanes’ Knights, Sir Gawain and the Green Knight, Shakespeare’s plays, Gertrude Stein’s Tender Buttons, Virginia Woolf’s To the Lighthouse, J.K. Rowling’s Harry Potter and the Philosopher’s Stone, and Anita Desai’s Fasting, Feasting.
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- Chapter
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- Food and Literature , pp. 39 - 58Publisher: Cambridge University PressPrint publication year: 2018
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