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Cultures of Taste/Theories of Appetite: Eating Romanticism

Eating Romanticism

  • Editors
  • Timothy Morton
Book

Table of contents

  1. Front Matter
    Pages i-xxi
  2. Introduction Consumption as Performance:The Emergence of the Consumer in the Romantic Period

  3. Constructions, Simulations, Cultures

  4. Waiter, There’s a Trope in My Soup: Close Readings

  5. Disgust, Digestion, Thought

  6. Back Matter
    Pages 277-287

About this book

Introduction

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.

Keywords

English literature John Keats Percy Bysshe Shelley Romanticism

Bibliographic information