Michaela DeSoucey, “Contested Tastes: Foie Gras and the Politics of Food” (Princeton UP, 2016)
A heritage food in France, and a high-priced obscurity in the United States. But in both countries, foie gras, the specially fattened liver of a duck or goose, has the power to stir a remarkable array of emotions and produce… Read More
Jordan D. Rosenblum, “The Jewish Dietary Laws in the Ancient World” (Cambridge UP, 2016)
In The Jewish Dietary Laws in the Ancient World Jordan D. Rosenblum explores how cultures critique and defend their religious food practices. In particular he focuses on how ancient Jews defended the kosher laws, or kashrut, and how ancient Greek,… Read More
David B. Goldstein and Amy L. Tigner, eds. “Culinary Shakespeare: Staging Food and Drink in Early Modern England” (Duquesne UP, 2016)
Culinary Shakespeare: Staging Food and Drink in Early Modern England (Duquesne University Press, 2016) is a collection of essays that offers new dimensions for reading and understanding Shakespeare’s plays. Responding to a rich scholarship on Shakespeare, the authors shift the… Read More
Christopher Woolgar, “The Culture of Food in England, 1200-1500” (Yale UP, 2016)
Food was central to the lives of people in England during the Middle Ages in ways different than it is today. As Christopher Woolgar reveals in his book The Culture of Food in England, 1200-1500 (Yale University Press, 2016), it… Read More
Amy Wright, “Cracker Sonnets” (BrickRoad Poetry Press, 2016)
My grandmother, who’s now ninety-eight, lived most of her life in a little town in Southwestern Ohio called Waynesville. The town has reinvented itself in the last few years as a destination for antiquers wiling to pay top-dollar for what… Read More
Social media & sharing icons powered by UltimatelySocial