Cultures of Taste Theories of Appetite or One Dish Dinners

Cultures of Taste/Theories of Appetite: Eating Romanticism

Author: Timothy Morton

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 philosophicalimplications of ingestion, digestion, and excretion.

Table of Contents:

	List of Illustrations
	Acknowledgments
	Notes on Contributors
	Preface
	Introduction: Consumption as Performance: The Emergence of the Consumer in the Romantic Period	1
Ch. 1	William Henry Ireland: From Forgery to Fish 'n' Chips	21
Ch. 2	The Taste of Paradise: The Fruits of Romanticism in the Empire	41
Ch. 3	The Politics of the Platter: Charlotte Smith and the "Science of Eating"	59
Ch. 4	Sustaining the Romantic and Racial Self: Eating People in the "South Seas"	77
Ch. 5	Eating Romantic England: The Foot and Mouth Epidemic and Its Consequences	97
Ch. 6	Hegel, Eating: Schelling and the Carnivorous Virility of Philosophy	115
Ch. 7	Byron's World of Zest	141
Ch. 8	Beyond the Inconsumable: The Catastrophic Sublime and the Destruction of Literature in Keat's The Fall of Hyperion and Shelley's The Triumph of life	161
Ch. 9	The Endgame of Taste: Keats, Sartre, Beckett	183
Ch. 10	A "Friendship of Taste": The Aesthetics of Eating Well in Kant's Anthropology from a Pragmatic Point of View	203
Ch. 11	(In)digestible Material: Illness and Dialectic in Hegel's The Philosophy of Nature	217
Ch. 12	Romantic Dietetics! Or, Eating Your Way to a New You	237
	Afterword: Let Them Eat Romanticism: Materialism, Ideology, and Diet Studies	257
	Index	277

Interesting book: Conoscenza persa: Confronto della minaccia di una mano d'opera di invecchiamento

One Dish Dinners

Author: Better Homes Gardens

Simple mealtime solutions for busy schedules.

Full-flavored recipes that offer the ease of one-pot cooking.

Uses one-dish techniques such as roasting, baking, simmering, and stir-frying.

Includes tip boxes, make-ahead and freezing directions.

Internet Book Watch

Almost two hundred recipes for onedish meals blend from crockery cooker dishes to skillet stirfrys, savory pies and casseroles. The focus on hearty main courses makes for an important guide to daily meals while the color photos liberally accompanying the completed dishes prove useful for duplicating presentation effects. The emphasis on streamlining potentially timeconsuming techniques such as making a quiche crust from biscuit dough is particularly inviting.