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Defining Gastrocriticism As A Critical Paradigm On The Example Of Irish Literature And Food Writing: A Vade Mecum, Anke Klitzing
Defining Gastrocriticism As A Critical Paradigm On The Example Of Irish Literature And Food Writing: A Vade Mecum, Anke Klitzing
Doctoral
The aim of this study is to map out the gastrocritical approach, using Irish literature and writing to test its premises, and to provide a vade mecum for its practical application, particularly for interdisciplinary scholars. The gastrocritical approach furnishes a “culinary lens” for reading food and foodways in imaginative texts, informed by work in the field of food studies and gastronomy. The approach was broadly characterised by Tobin in 2002, but only sparsely used since. The past fifteen years have seen an increasing self-awareness and reflexivity in the field of literary food studies. As the field matures, there have been …
‘Gilded Gravel In The Bowl’: Ireland’S Cuisine And Culinary Heritage In The Poetry Of Seamus Heaney, Anke Klitzing
‘Gilded Gravel In The Bowl’: Ireland’S Cuisine And Culinary Heritage In The Poetry Of Seamus Heaney, Anke Klitzing
Articles
Seamus Heaney’s poetry is rich in detail about agricultural and food practices in his native Northern Ireland from the 1950s onwards, such as cattle-trading, butter-churning, eel-fishing, blackberry-picking or home-baking. Often studied from an ecocritical perspective, the abundance of agricultural and culinary scenes in Heaney’s work makes a gastrocritical focus on food and foodways suitable. Food has been recognized as a highly condensed social fact, and writers have long tapped into its multi-layered meanings to illuminate socio-cultural circumstances, making literature a valuable ethnographic source. A gastrocritical reading of Heaney’s work from 1966 to 2010, drawing on Rozin’s Structure of Cuisine, shows …
‘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.
From Galway To Soho, Máirtín Mac Con Iomaire
From Galway To Soho, Máirtín Mac Con Iomaire
Articles
This is a food related recitation / poem / ballad that was learned from my father and now back in the oral tradition thanks to a my recital of it at the special food poetry and song evening at the 2012 Oxford Symposium on Food and Cookery.