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Full-Text Articles in Arts and Humanities
The Limits Of The Recipe, Anke Klitzing
The Limits Of The Recipe, Anke Klitzing
Articles
This article discusses the development and limitations of recipes, and why it is invaluable to allow oneself to make mistakes in the kitchen.
Drinking Wine And Saving Ancient Steep Vineyards: Interview With Winemaker Martin Müllen (Mosel), Anke Klitzing
Drinking Wine And Saving Ancient Steep Vineyards: Interview With Winemaker Martin Müllen (Mosel), Anke Klitzing
Articles
I spoke with winemaker Martin Müllen about the challenges and rewards of cultivating and maintaining the ancient steep vineyards along the Mosel river, which yield amazingly complex Riesling wines and have been renowned for centuries.
‘Some Foods Are Considered Aphrodisiac Because They Resemble Sexual Organs’: On Isabel Allende’S Aphrodite, Anke Klitzing
‘Some Foods Are Considered Aphrodisiac Because They Resemble Sexual Organs’: On Isabel Allende’S Aphrodite, Anke Klitzing
Articles
At the age of 56, well into her second marriage and a grandmother herself, novelist Isabel Allende decided to find out whether aphrodisiacs are all they are made out to be. She wrote Aphrodite: The Love of Food and Food of Love after extensive research into erotic literature across some centuries and continents, and this foundation of age-old wisdom also means that the book, while published in 1998, remains a timeless source of inspiration and enjoyment.
Pineapple Poetry - Studying Literature Through A Food Studies Lens, Anke Klitzing
Pineapple Poetry - Studying Literature Through A Food Studies Lens, Anke Klitzing
Articles
In his essay 'A Winter Feast', literature professor Paul Schmidt unveils the layers of meaning that Pushkin wove into the description of a New Year’s feast in Eugene Onegin. But unusually, Schmidt continues his essay making the jump from literary criticism to food studies by musing on the various items on the menu without reference to Onegin, but rather to the cultural and philosophical context of food, bringing in such varied references as Brillat-Savarin and Arnold Schwarzenegger. Studying food writing through the lens of literary criticism allows us to penetrate the social and symbolic meanings of food more deeply, while …
Identified By Taste: The Chef As Artist?, Máirtín Mac Con Iomaire
Identified By Taste: The Chef As Artist?, Máirtín Mac Con Iomaire
Articles
This article discusses the role of taste among the senses using fictional depictions of taste, including Proust’s madeleine episode; Suskind’s Perfume: the story of a murderer; Esquivel’s Como aqua para chocolate; Harris’s Chocolate and Blixen’s Babette’s feast. The discussion also provides three historical case studies which highlight how an individual chef was identified against the odds by the individualistic taste of his or her cooking.