The Routledge Companion to Literature and Food explores the relationship between food and literature in transnational contexts, serving as both an introduction and a guide to the field in terms of defining characteristics and development. Balancing a wide-reaching view of the long histories and preoccupations of literary food studies, with attentiveness to recent developments and shifts, the volume illuminates the aesthetic, cultural, political, and intellectual diversity of the representation of food and eating in literature.

chapter |6 pages


ByLorna Piatti-Farnell, Donna Lee Brien

part I|104 pages

Consuming Bodies

chapter 1|11 pages

“New Motions of the Flesh”

Chocolate, Pleasure, and the Rise of the Novel
ByKevin Bourque

chapter 2|11 pages

Wine Poems

The Drinking Song and Dithyrambic Ode in Romantic England and Germany
ByCarina Hart

chapter 3|12 pages

“Jaded Appetite” and “Perverted Taste”

The Food Rhetoric of Nineteenth-Century Anti-Sensationalist Critics
BySarah Frühwirth

chapter 4|12 pages

Ravenous Fantasies and Revolting Dinners

Food and Horror in Children’s Literature
ByLorna Piatti-Farnell

chapter 5|11 pages

Dinner for Two

Sexual Desire, Reciprocity, and Cannibalism
BySarah Cleary

chapter 6|10 pages

Food, Duty, and Desire in the Women’s Novel in the 1960s

ByKerry Myler

chapter 7|8 pages

Women Who Don’t Eat in Modern Japanese Literature

ByEmerald L. King

chapter 8|9 pages

Disordered Eating

Food and Identity Formation
ByJeri Kroll, Jen Webb

chapter 9|8 pages

The Taste of Desire, The Trauma of Hunger

Black Female Edibility
ByRita Mookerjee

chapter 10|10 pages

Tintin and the Secrets of Food

The Body Fantastic, Cultural Others, and Limits of Language
ByPaul Mountfort

part II|142 pages

History, Culture, and National Identities

chapter 11|14 pages

“101 in the Shade”

Christmas Pudding in Australian Popular and Literary Verse, 1830–1900
ByNicole Anae

chapter 12|11 pages

The Devil at Work?

The Cook in Australian Colonial Literature
ByCharmaine O’Brien

chapter 13|12 pages

“The Uncultivated Taste”

Explorers’ Accounts of Aboriginal Foodways in Nineteenth-Century Australia
ByBlake Singley

chapter 14|10 pages

Kiwi Cuisine

Cookbooks, Chefs, and Cultural Identity in Aotearoa New Zealand
ByTracy Berno, Lindsay Neill, Dale Thompson, Christine Hall, Alison Graville

chapter 15|15 pages

Remembrance of Freedoms Past

Foodways in Slave Narratives
ByJennifer Brown

chapter 16|9 pages

Eating to Become

Italian Counter-Narratives of Assimilation, Identity, and Migration
ByHarry Kashdan

chapter 17|10 pages

Transforming Hunger into Power

Food and Resistance in Nigerian Literature
ByJenni Ramone

chapter 18|15 pages

Caribbean Cravings

Literature and Food in the Anglophone Caribbean
BySarah Lawson Welsh

chapter 19|10 pages

Taste Between the Lines

The Presentation of Food in Three Late Imperial Chinese Novels
ByYan Liang

chapter 20|13 pages

Food in the Singaporean Graphic Memoir

ByDonna Lee Brien

chapter 21|12 pages

Food Metaphors in Parsi Fiction

Negotiating the Politics of Their Existential Crisis
ByParomita Deb

chapter 22|9 pages

Alternative Nostalgia

Taiwanese Food Narrative 2000–2016
ByChienwei Pan

part III|138 pages

Meals, Feasting, and Commensality

chapter 24|13 pages

Viands of the Divine

An Exploration of Food and Food-Based Ritual in Mythology
ByCorey R. Walden

chapter 25|13 pages

Food Culture and Food Imagery in Chaucer’s Canterbury Tales

ByBurçin Erol

chapter 26|10 pages

Feasts and Feasting in the Fourteenth Century

Gawain and the Green Knight
ByJ.S. Mackley

chapter 27|13 pages

Meat Constructs

Early Modern English Carnivory
ByFrederika Bain

chapter 28|10 pages

“The Elegancies of the Breakfast-Table”

The Encoded Space of the Breakfast Room in Nineteenth-Century American Novels
ByAnn Beebe

chapter 29|13 pages

Fears of Consumption and Being Consumed

The Gothicization of Food in Victorian Literature
ByCameron Dodworth

chapter 30|9 pages

Would You Like a Cup of Tea?

Food, Home, and Mid-Century Anxiety in the Later Novels of Shirley Jackson
ByShelley Ingram, Willow G. Mullins

chapter 31|13 pages

From Imperial Pineapples to Stalinist Sausage

The Politics and Poetics of Food in Russian Literature
ByBarbara Wyllie

chapter 32|15 pages

The Food Trope in Literature, Poetry, and Songs from the Irish Tradition

ByMáirtín Mac Con Iomaire

chapter 33|12 pages

Alimentary Monstrosities

Genetically Modified Food in Contemporary Fiction
ByMaria Christou

part IV|100 pages

Literary Food Genres

chapter 34|10 pages

The Bible and Food

ByCynthia Shafer-Elliott

chapter 35|7 pages

Food for Survival

The Medical Importance of Food in Early Modern England
ByShawna Guenther

chapter 36|10 pages

Lipped Words to Chew Upon

Thoreau’s Dietary Dialects
ByKimo Reder

chapter 37|9 pages

Dinner Theatre/Dinner Theatricality

ByElizabeth Blake

chapter 38|8 pages

M.F.K. Fisher’s Culinary Memoirs

ByMax Frazier

chapter 39|13 pages


Confessional Food Writing as Narratives of Masculinity
ByAngelica Michelis

chapter 40|10 pages

Eating to Live, Living to Tell

Foundational Food in the Latina Testimonial Text
ByAmanda Eaton McMenamin

chapter 41|10 pages

Eat, Live, Remember

Food and the Post-Apocalyptic Novel
ByAnne-Marie Evans

chapter 42|11 pages

Food, Memory, and Ethics in Graphic Narratives

ByMihaela Precup

chapter 43|10 pages

Reading the Food Blog as a “Culinary Autobiography”

Exploring Lifestyle Construction and Enactment of Online Food-Centred Stories
ByCarmel Cedro