Food in Nineteenth-Century Literature Criticism: Food And Social Class - Essay

Lilian R. Furst (essay date 1979)

(Nineteenth-Century Literary Criticism)

SOURCE: Furst, Lilian R. “The Role of Food in Madame Bovary.” Orbis Litterarum, 34, no. 1 (1979): 53-65.

[In the following essay, Furst examines the multiple functions of the detailed descriptions of food in Flaubert's Madame Bovary, including the use of food as a marker of social class.]

Madame Bovary is a well-made book—so we have always been told, and so we find it to be, pulling it to pieces and putting it together again. It never is unrepaying to do so once more.”1 In the fifty or so years that have elapsed since Percy Lubbock's assertion, many critics have pulled Madame Bovary to pieces, and some have also put it...

(The entire section is 5811 words.)

Mary Titus (essay date 1997)

(Nineteenth-Century Literary Criticism)

SOURCE: Titus, Mary. “The Dining Room Door Swings Both Ways: Food, Race, and Domestic Space in the Nineteenth-Century South.” In Haunted Bodies: Gender and Southern Texts, edited by Anne Goodwyn Jones and Susan V. Donaldson, pp. 243-56. Charlottesville: University Press of Virginia, 1997.

[In the following essay, Titus studies representations of foodways and dining rituals on the antebellum plantation.]

Oaklands was famous for many things: its fine light-bread, its cinnamon cakes, its beat biscuit, its fricasseed chicken, its butter and cream, its wine-sauces, its plum-puddings, its fine horses, its beautiful meadows, its sloping green hills,...

(The entire section is 5124 words.)