Get Culinary Aesthetics and Practices in Nineteenth-Century PDF

By Marie Drews, Monika Elbert

ISBN-10: 0230616283

ISBN-13: 9780230616288

Culinary Aesthetics and Practices in Nineteenth-Century American Literature examines the preponderance of nutrition imagery in nineteenth-century literary texts. Contributors to this quantity learn the social, political, and cultural implications of scenes related to nutrients and eating and illustrate how “aesthetic” notions of culinary training are frequently undercut through the particular practices of cooking and consuming. As individuals interrogate the values and meanings at the back of culinary discourses, they complicate regular notions approximately American id and query the ability constitution in the back of nutrients creation and intake.

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Additional info for Culinary Aesthetics and Practices in Nineteenth-Century American Literature (Nineteenth-Century Major Lives and Letters)

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His arrival was a huge event. As many as three hundred thousand people turned out in hopes of catching a royal glimpse, and while the ball that followed was more exclusive, it still included four thousand people from the highest ranks of New York society (Root and de Rochemont 328). Although the event failed to live up to its promised elegance—the guests were hopelessly crammed together—the dinner was a smash success. com - licensed to Universitetsbiblioteket i Tromso - PalgraveConnect - 2011-03-14 38 39 was similarly exquisite: wave after wave of French dishes that the New York Times called “all the delicacies which the house of Delmonico so justly prides itself on ‘creating’ with the true artistic power” (qtd.

The mixing of these various ingredients—so that no one savor predominates—should be as carefully wrought as in making a salad. It is not everyone who can properly accomplish this, any more than can every one create a salad. It requires judgment in preparing the combinations, skill in putting them together, and an appreciative taste. Then it should be made into small cakes, and fried slowly and kindly in its own fat. (206–207) While his servant does the actual frying, he supervises the entire procedure, recalling a failed attempt to fry the sausages in olive oil and a subsequent return to sausage fat.

6 A plate placed upside-down rather than right-side up, a roast carved by a servant at a sideboard rather than by the host at table, a fork used instead of a knife—each detail has social significance. And in this new context, the quality of the food itself became more important as well. Just before the Civil War, there was a meal that food historians claim changed American eating habits. On October 12, 1860, Delmonico’s catered a spectacular dinner for the Prince of Wales’s visit to the United States.

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Culinary Aesthetics and Practices in Nineteenth-Century American Literature (Nineteenth-Century Major Lives and Letters) by Marie Drews, Monika Elbert


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