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American Studies / Food / Popular Culture

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Cooking by the Book Food in Literature and Culture Edited by Mary Anne Schofield Popular Press The essays collected here explore the power and sensuality that food engenders within literature. The book permits the reader to sample food as a rhetorical structure, one that allows the individual writers to articulate the abstract concepts in a medium that is readily understandable. The second part of Cooking by the Book turns to the more diverse food rhetorics of the marketplace. What, for example, is the fast food rhetoric? Why are there so many eating disorders in our society? Is it possible to teach philosophy through cookery? How long has vegetarianism been popular? Media & bookseller inquiries regarding review copies, events, and interviews can be directed to the publicity department at publicity@uwpress.wisc.edu or (608) 263-0734. (If you want to examine a book for possible course use, please see our Course Books page. If you want to examine a book for possible rights licensing, please see Rights & Permissions.)

1989 LC: 88-064055 PN 286 pp.   6 x 9 ISBN-10: 0-87972-443-9 ISBN-13: 978-0-87972-443-6 Cloth $16.95 t Add titles to your shopping cart by clicking on the bulleted lines above. You can submit your order electronically, paying for it with your credit card. Click here for a further explanation of the shopping cart feature Never ordered from us before? Read this first.

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