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Cultures of Taste/Theories of Appetite: Eating Romanticism

Authors: Morton, T.

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About this book

Cultures of Taste/Theories of Appetite brings two major critical impulses within the field of Romanticism to bear upon an important and growing field of research: appetite and its related discourses of taste and consumption. As consumption, in all its metaphorical variety, comes to displace the body as a theoritical site for challenging the distinction between inside and outside, food itself has attracted attention as a device to interrogate the rhetoric and politics of Romanticism. In brief, the volume initiates a dialogue between the cultural politics of food and eating, and the philosophical implications of ingestion, digestion and excretion.

About the authors

TIMOTHY MORTON is an Associate Professor at the University of Colorado at Boulder. He is the Author of Poetics of Spice: Romantic Consumerism and the Exotic, Radical Food: The Culture and Politics of Eating and Drinking, 1780-1830, and Shelley and the Revolution in Taste: The Body and the Natural World.

Reviews

"Cultures of Taste/Theories of Appetite is an important book that compellingly shows how high theory and cultural studies can be on the same menu. In doing so, Cultures of Taste persuasively demonstrates that any serious consideration of our social life must engage with Romanticism in all its historical, textual, and philosophical dimensions. This work is an impressive collection of writings that inaugurates the new field of diet studies in a wonderful manner." - Orrin N. C. Wang, University of Maryland, College Park

"What kind of object is food, and what kind of engagement with the world is eating? The essays in Cultures of Taste/Theories of Appetite take up such unlikely questions with a remarkable combination of historical specificity and theoretical inventiveness. Via juxtapositions - be it dining with Kant or reading fish n' chips - that continually reveal unexpected points of intersection among a wide range of critical perspectives, they demonstrate the extent to which Romantic culture organizes and is organized by an economics, a logic, and a metaphorics of consumption. Together with Timothy Morton's fine introduction and afterword, they argue collectively for an empiricist criticism that would be open to historical experience precisely to the extent that it is conceptually experimental." - Joshua Wilner, City College and The Graduate Center-CUNY


Table of contents (14 chapters)

Table of contents (14 chapters)
  • Consumption As Performance: The Emergence Of The Consumer In The Romantic Period

    Pages 1-17

    Morton, Timothy

  • William Henry Ireland: From Forgery To Fish ’N’ Chips

    Pages 21-40

    Groom, Nick

  • The Taste Of Paradise: The Fruits Of Romanticism In The Empire

    Pages 41-57

    Fulford, Timothy

  • The Politics Of The Platter: Charlotte Smith And The “Science Of Eating”

    Pages 59-76

    Bradshaw, Penny

  • Sustaining The Romantic And Racial Self: Eating People In The “South Seas”

    Pages 77-96

    Kitson, Peter J

Buy this book

eBook $64.99
price for USA (gross)
  • ISBN 978-1-4039-8139-4
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Softcover $84.99
price for USA
  • ISBN 978-0-312-29304-8
  • Free shipping for individuals worldwide
  • Immediate ebook access, if available*, with your print order
  • Usually dispatched within 3 to 5 business days.

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Bibliographic Information

Bibliographic Information
Book Title
Cultures of Taste/Theories of Appetite: Eating Romanticism
Authors
Copyright
2004
Publisher
Palgrave Macmillan US
Copyright Holder
Timothy Morton
eBook ISBN
978-1-4039-8139-4
DOI
10.1057/9781403981394
Softcover ISBN
978-0-312-29304-8
Edition Number
1
Number of Pages
XXII, 287
Number of Illustrations
4 b/w illustrations
Topics

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