E-Book Overview
Cultures of Taste/Theories of Appetite brims with fresh material: from fish and chips to the first curry house in Britain, from mother's milk to Marx, from Kant on dinner parties to Mary Wollstonecraft on toilets. It examines a wide variety of Romantic writers: Hegel, Coleridge, Charlotte Smith, Wordsworth, Byron, Shelley and Keats, and lesser-known writers such as William Henry Ireland and Charles Piggot. It includes a look at some legacies of Romanticism in the twentieth century, such as the work of Samuel Beckett, Jean-Paul Sartre and Philip Larkin. Cultures of Taste/Theories of Appetite is a volume of interdisciplinary essays that brings together a wide range of scholarship in diet studies, a growing field that investigates connections between food, drink and culture, including literature, philosophy and history. The collection considers the full range of social, cultural, political and philosophical phenomena associated with food in the Romantic period, reconsidering issues of race, class and gender, as well as those of colonialism, imperialism, and science. Cultures of Taste/Theories of Appetite brings two major critical impulses within the field of Romanticism to bear upon an important and growing field of research: appetite and its related discourses of taste and consumption. As consumption--in all its metaphorical variety--comes to displace the body as a theoretical site for challenging the distinction between inside and outside, food itself has attracted as a device to interrogate the rhetoric and politics of Romanticism. In brief, the volume initiates a dialogue between the cultural politics of food and eating, and the philosophical implications of ingestion, digestion, and excretion.
E-Book Content
Cultures of Taste/Theories of Appetite Eating Romanticism
Edited by Timothy Morton
Cultures of Taste/Theories of Appetite: Eating Romanticism
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Cultures of Taste/Theories of Appetite: Eating Romanticism
Edited by
Timothy Morton
CULTURES OF TASTE/THEORIES OF APPETITE
© Timothy Morton, 2004 All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of brief quotations embodied in critical articles or reviews. First published 2004 by PALGRAVE MACMILLAN™ 175 Fifth Avenue, New York, N.Y. 10010 and Houndmills, Basingstoke, Hampshire, England RG21 6XS Companies and representatives throughout the world PALGRAVE MACMILLAN is the global academic imprint of the Palgrave Macmillan division of St. Martin’s Press, LLC and of Palgrave Macmillan Ltd. Macmillan® is a registered trademark in the United States, United Kingdom and other countries. Palgrave is a registered trademark in the European Union and other countries. ISBN 0–312–29301–1 hardback ISBN 0–312–29304–6 paperback Library of Congress Cataloging-in-Publication Data Cultures of taste/theories of appetite / [edited] by Timothy Morton. p. cm. Includes bibliographical references and index. ISBN 0–312–29301–1 (hc)—ISBN 0–312–29304–6 (pbk) 1. Food habits. 2. Food preferences. 3. Taste. 4. Appetite. 5. Food habits in literature. 6. Dinners and dining in literature. I. Morton, Timothy, 1968 – GT2850.C86 2004 394.1⬘2—dc22
2003058081
A catalogue record for this book is available from the British Library. Design by Newgen Imaging Systems (P) Ltd., Chennai, India. First edition: January, 2004 10 9 8 7 6 5 4 3 2 1 Printed in the United States of America.
Contents
List of Illustrations Acknowledgments Notes on Contributors Preface Introduction
Consumption as Performance:The Emergence of the Consumer in the Romantic Period Timothy Morton
Part I
Constructions, Simulations, Cultures
Chapter 1.
William Henry Ireland: From Forgery to Fis