BIBLIOGRAPHY

Kiell, Norman. “Food in Literature: A Selective Bibliography.” Mosaic 24, nos. 3-4 (summer-fall 1991): 211-63.

Extensive listing, partially annotated, of recent scholarship on food references in literary works.

CRITICISM

Campbell, Sue Ellen. “Feasting in the Wilderness: The Language of Food in American Wilderness Narratives.” American Literary History 6, no. 1 (spring 1994): 1-23.

Examines the cultural significance of the detailed descriptions of food in American wilderness narratives from the journals of Lewis and Clark to the writings of twentieth-century anthropologists and naturalists.

Fairley, Barker. “Heine and the Festive Board.” University of Toronto Quarterly 36, no. 3 (April 1967): 209-19.

Discusses the pervasive images of food and feasting in the writings of Heinrich Heine.

Fink, Beatrice C. “Food as Object, Activity and Symbol in Sade.” Romantic Review 65, no. 2 (March 1974): 96-102.

Studies the use as food as a literary device in the works of the Marquis de Sade.

Kolb, Jocelyne. “Byron's Don Juan, or Four and Twenty Blackbirds in a Pie.” In The Ambiguity of Taste: Freedom and Food in European Romanticism, pp. 55-114. Ann Arbor: The University of Michigan Press, 1995.

An examination of the connections between literal and figurative taste in Byron's poem, a work with numerous food references, most of them associated with erotic love.

LeBlanc, Ronald D. “Food, Orality, and Nostalgia for Childhood: Gastronomic Slavophilism in Midnineteenth-Century Russian Fiction.” Russian Review 58, no. 2 (April 1999): 244-67.

Discusses food references in Russian literature as an expression of nostalgia and longing for the comforts of childhood.

Saxena, D. C. “The Autobiographical Content of Lamb's Letters: Romancer of the City Street; Connoisseur of Food and Fellowship.” Charles Lamb Bulletin n.s. 41; 42 (January; April 1983): 16-21; 36-42.

Two-part essay exploring Charles Lamb's love of food and drink.

Sonnenfeld, Albert. “Emile Zola: Food and Ideology.” Nineteenth-Century French Studies 19, no. 4 (summer 1991): 600-11.

Discusses Zola's use of food as a marker of the social class to which a character either belongs or aspires.

Tobias, Steven M. “Early American Cookbooks as Cultural Artifacts.” Papers on Language and Literature 34, no. 1 (winter 1998): 3-18.

Examines American cookbooks of the late eighteenth and early nineteenth centuries as repositories of cultural information on race, class, gender, and ethnicity in early American life.

Visson, Lynn. “Kasha vs. Cachet Blanc: The Gastronomic Dialectics of Russian Literature.” In Russianness: Studies on a Nation's Identity: In Honor of Rufus Mathewson, 1918-1978, edited by Robert L. Belknap, pp. 60-73. Ann Arbor: Ardis, 1990.

Explores the many references to food preparation and consumption in Russian literature of the nineteenth and early twentieth centuries, suggesting that the national preoccupation with food derives from repeated periods of shortages and famine.

Wimsatt, Mary Ann. “‘Intellectual Repasts’: The Changing Role of Food in Southern Literature.” Southern Quarterly 30, nos. 2-3 (winter-spring 1992): 63-8.

Examines the association of food with social hierarchy in southern culture and literature.