Consumption and the Literary Cookbook offers readers the first book-length study of literary cookbooks. Imagining the genre more broadly to include narratives laden with recipes, cookbooks based on cultural productions including films, plays, and television series, and cookbooks that reflected and/or shaped cultural and historical narratives, the contributors draw on the tools of literary and cultural studies to closely read a diverse corpus of cookbooks. By focusing on themes of consumption—gastronomical and rhetorical—the sixteen chapters utilize the recipes and the narratives surrounding them as lenses to study identity, society, history, and culture. The chapters in this book reflect the current popularity of foodie culture as they offer entertaining analyses of cookbooks, the stories they tell, and the stories told about them.

chapter |11 pages


ByRoxanne Harde, Janet Wesselius

part I|65 pages

Textual Consumption

chapter |11 pages

“Recipes for Living”

Meals, Memories, and Stories in Pat Mora’s House of Houses
ByMéliné Kasparian

chapter |12 pages

“Sometimes it is better to crave”

Asian American Fusion Cuisine, the Politics of Substitutions, and the Taste of Diasporic Loneliness
ByShuyin Yu

chapter |13 pages

Consuming the Past

Food Metaphors in the Intergenerational Food Memoir
ByBrita M. Thielen

part II|70 pages

Consumption and Community

chapter |15 pages

Repackaging Modernism

79Genre, Aesthetics, and Community in The Alice B. Toklas Cook Book
ByBen Lee Taylor

chapter |14 pages

Julia Child and the “Servantless American Cook”

ByCaroline B. Barta

chapter |13 pages

Consuming Poppy Cannon

ByClaire Stewart

chapter |14 pages

Dishwater Hands across the Pantry

Ideological Resistance in the I Hate to Cook Book
ByKatharine Kittredge

chapter |13 pages

The Labor of Love

Changes in Consumption Practices in Late Twentieth-Century Calcutta
ByRituparna Das

part III|81 pages

Cultural Consumption

chapter |13 pages


149Creating and Consuming Inspiration
ByAllison Kellar

chapter |16 pages

Taste in Question

Recipes and Subjectivity in Martha Stewart Living, goop, and the Early Printed Cookbooks of Hannah Glasse and Ann Cook
ByErin MacWilliam

chapter |13 pages

Nineteenth-Century Manuscript Cookbooks and Memoirs of Taste

ByAvery Blankenship

chapter |13 pages

“Roots and Seeds”

Reclaiming Regional Identity through Food in Ronni Lundy’s Victuals: An Appalachian Journey, with Recipes
ByStacy Sivinski

chapter |13 pages

“A lifetime spent in the pursuit of good flavor”

Edna Lewis’s Cookbooks
ByNicole Stamant

chapter |12 pages

“Looking for whatever bowl of soup … might restore us”

Consumption and Nostalgia in Treme: Stories and Recipes from the Heart of New Orleans
ByRoxanne Harde