Literary Gastronomy / edited by David Bevan.
Material type:
TextLanguage: English Series: Literature and Cultural Studies - Book Archive pre-2000 | Rodopi Perspectives on Modern Literature ; 1.Publisher: Leiden ; Boston : Brill, 1988Copyright date: ©1988Description: 1 online resource (116 pages) : illustrationsContent type: - text
- computer
- online resource
- 9789004656352
- 809/.93355 23
- PN56.F59
Includes bibliographical references and index.
Preliminary Material / David Bevan -- Introduction / David Bevan -- 1. Food Poisoning, Cooking and Historiography in the Works of Günter Grass / Noel Thomas -- 2. Fast Food/Quick Lunch: Crews, Burroughs and Pynchon / Sanford Ames -- 3. Virginia Woolf's "Boeuf en Daube" / Bettina Knapp -- 4. Eating Out: With Barthes / Georges Bauer -- 5. Introducing The CanLit Foodbook / Margaret Atwood -- 6. The Succulent Gender: Eat Her Softly / Eira Patnaik -- 7. Freudian Gastronomy in Mario Vargas Llosa's La ciudad y los perros / Roy Boland -- 8. Culinary Revelations: Self-Exploration and Food in Margaret Laurence's The Stone Angel / Mary Anne Schofield -- 9. J.M. Coetzee's Michael K : Starving in a Land of Plenty / Luc Renders -- 10. Tournier, Borborygmus and Borborology: Reverberations of Eating Each Other / David Bevan.
Edited by David Bevan Series discontinued.
English
Description based on print version record.
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