© 2004

Cultures of Taste/Theories of Appetite: Eating Romanticism

Eating Romanticism

  • Editors
  • Timothy Morton

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


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.


English literature John Keats Percy Bysshe Shelley Romanticism

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.

Bibliographic information


"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