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  1. Season to taste
    rewriting kitchen space in contemporary women's food memoirs
    Autor*in: Smith, Caroline J
    Erschienen: 2023
    Verlag:  University Press of Mississippi, Jackson

    "Between 2000 and 2010, many contemporary US-American women writers were returning to the private space of the kitchen, writing about their experiences in that space and then publishing their memoirs for the larger public to consume. Season to Taste:... mehr

    Standort:
    Universitätsbibliothek Paderborn
    Fernleihe:
    uneingeschränkte Fernleihe, Kopie und Ausleihe

     

    "Between 2000 and 2010, many contemporary US-American women writers were returning to the private space of the kitchen, writing about their experiences in that space and then publishing their memoirs for the larger public to consume. Season to Taste: Rewriting Kitchen Space in Contemporary Women's Food Memoirs explores women's food memoirs with recipes in order to consider the ways in which these women are rewriting this kitchen space and renegotiating their relationships with food. Caroline J. Smith begins the book with a historical overview of how the space of the kitchen, and the expectations of women associated with it, have shifted considerably since the 1960s. Better Homes and Gardens, as well as the discourse of the second wave feminist movement, tended to depict the space as a place of imprisonment. The contemporary popular writers examined in Season to Taste, such as Ruth Reichl, Kim Sune̹e, Jocelyn Delk Adams, Julie Powell, and Molly Wizenberg, respond to this characterization by instead presenting the kitchen as a place of transformation. In their memoirs and recipes, these authors reinterpret their roles within the private sphere of the home as well as the public sphere of the world of publishing (whether print or digital publication). The authors examined here explode the divide of private/feminine and public/masculine in both content and form and complicate the genres of recipe writing, diary writing, and memoir. These women writers, through the act of preparing and consuming food, encourage readers to reconsider the changing gender politics of the kitchen"--

     
    Export in Literaturverwaltung   RIS-Format
      BibTeX-Format
    Quelle: Verbundkataloge
    Sprache: Englisch
    Medientyp: Buch (Monographie)
    Format: Druck
    ISBN: 9781496845610; 1496845617; 9781496845627; 1496845625
    Auflage/Ausgabe: First printing
    Schriftenreihe: Ingrid G. Houck series in food and foodways
    Schlagworte: Women food writers; Food writing; Food writing; Cookbooks; Cookbooks; Kitchens; Kitchens; Food
    Umfang: x, 166 Seiten
    Bemerkung(en):

    Includes bibliographical references and index
  2. Season to taste
    rewriting kitchen space in contemporary women's food memoirs
    Autor*in: Smith, Caroline J.
    Erschienen: 2023
    Verlag:  University Press of Mississippi, Jackson

    "Between 2000 and 2010, many contemporary US-American women writers were returning to the private space of the kitchen, writing about their experiences in that space and then publishing their memoirs for the larger public to consume. Season to Taste:... mehr

    Standort:
    Niedersächsische Staats- und Universitätsbibliothek Göttingen
    Signatur:
    2023 A 4828
    Fernleihe:
    uneingeschränkte Fernleihe, Kopie und Ausleihe

    Standort:
    Brechtbau-Bibliothek
    Signatur:
    PC 644.045
    Fernleihe:
    uneingeschränkte Fernleihe, Kopie und Ausleihe

     

    "Between 2000 and 2010, many contemporary US-American women writers were returning to the private space of the kitchen, writing about their experiences in that space and then publishing their memoirs for the larger public to consume. Season to Taste: Rewriting Kitchen Space in Contemporary Women's Food Memoirs explores women's food memoirs with recipes in order to consider the ways in which these women are rewriting this kitchen space and renegotiating their relationships with food. Caroline J. Smith begins the book with a historical overview of how the space of the kitchen, and the expectations of women associated with it, have shifted considerably since the 1960s. Better Homes and Gardens, as well as the discourse of the second wave feminist movement, tended to depict the space as a place of imprisonment. The contemporary popular writers examined in Season to Taste, such as Ruth Reichl, Kim Sune̹e, Jocelyn Delk Adams, Julie Powell, and Molly Wizenberg, respond to this characterization by instead presenting the kitchen as a place of transformation. In their memoirs and recipes, these authors reinterpret their roles within the private sphere of the home as well as the public sphere of the world of publishing (whether print or digital publication). The authors examined here explode the divide of private/feminine and public/masculine in both content and form and complicate the genres of recipe writing, diary writing, and memoir. These women writers, through the act of preparing and consuming food, encourage readers to reconsider the changing gender politics of the kitchen"--

     
    Export in Literaturverwaltung   RIS-Format
      BibTeX-Format
    Quelle: Verbundkataloge
    Sprache: Englisch
    Medientyp: Buch (Monographie)
    Format: Druck
    ISBN: 9781496845610; 1496845617; 9781496845627; 1496845625
    RVK Klassifikation: HU 1833
    Schriftenreihe: Ingrid G. Houck series in food and foodways
    Schlagworte: Women food writers; Food writing; Food writing; Cookbooks; Cookbooks; Kitchens; Kitchens; Food
    Umfang: x, 166 Seiten
    Bemerkung(en):

    Includes bibliographical references and index