Description
Book SynopsisExamines culinary writing and practices as forces for the production of social order and, at the same time, points of cultural resistance. This book offers a close reading of a wide variety of sources and genres to uncover the intersections of food, politics, and privilege in American culture.
Trade Review"Unique... thought-provoking... Recommended." CHOICE
Table of ContentsAcknowledgments Introduction 1 * "For All Grades of Life": The Making of a Republican Cuisine In Search of an American Cuisine: National Identity and Food "All My Bones Were Made of Indian Corn": Maize, Revolution, and Democracy An American Painter's Palate: Raphaelle Peale's Food Still Lifes Domestic Virtue and Citizenship in the Work of Lydia Maria Child "Bread of Our Mothers": Sylvester Graham and the Health of the Nation Cooking Contest: Regional, Transnational, and Class-Based Cuisines in the Antebellum United States A Republican Cuisine 2 * "Wolf in Chef's Clothing": Manly Cooking and Negotiations of Ideal Masculinity Why the Way to the Heart Is Through the Stomach "Men, Meet the Kitchen": Inventing Manly Cooking Flesh, Blood, and Hemingway: Campfire Cooking and Rugged Masculinities Hard-Boiled Cooking, Femmes Fatales, and American Noir Silver Spoons in Their Hands: The Rise of the Gourmet Playboys in the Kitchen: Manly Cooking in the 1950s and 1960s "Will Cook for Sex": Recipes for Manly Cooking 3 * "The Difference Is Spreading": Recipes for Lesbian Living Serving Heteronormativity--Queering the Menu Labor of Love: Gender Normativity and Contradictions in Nineteenth-Century Cookbooks Tender Mutton: Gertrude Stein's Household Advice "La Cuisine c'est la Femme": The Alice B. Toklas Cook Book What Lesbians Eat: Identity, Food, and Same-Sex Desire How to Cook with Lesbians Digestif: Power, Resistance, and Food Notes Works Cited
