Food, Feminisms, Rhetorics (Studies in Rhetorics and Feminisms)

Goldthwaite, Melissa A. [Editor]; Winet, Kristin K. [Contributor]; Wilkerson, Abby L. [Contributor]; Landis, Winona [Contributor]; Baker, Alexis M. [Contributor]; Avakian, Arlene Voski [Contributor]; Tippen, Carrie Helms [Contributor]; Branch, Erin [Contributor]; Dubisar, Abby M. [Contributor]; Bloom, Lynn Z. [Contributor]; Lowry, Elizabeth [Contributor]; Pamboukian, Sylvia A. [Contributor]; Kennedy, Tammie M [Contributor]; Salas, Consuelo Carr [Contributor]; Cognard-Black, Jennifer [Contributor]; Courtney, Jennifer E. [Contributor]; Gresham, S. Morgan [Contributor]; Ingalls, Rebecca [Contributor]; Hillin, Sara [Contributor];

ISBN 10: 0809335905 / ISBN 13: 9780809335909

Published by Southern Illinois University Press, 2017

About this Item

Good condition with wear and pen markings. Looks like an interesting title!

Seller Inventory # 300-04709

Bibliographic Details

• Title: Food, Feminisms, Rhetorics (Studies in Rhetorics and Feminisms)
• Publisher: Southern Illinois University Press
• Publication Date: 2017
• Language: English
• ISBN 10: 0809335905
• ISBN 13: 9780809335909
• Binding: paperback
• Condition: New
• Weight: 17 ounces

About this title

Synopsis

Inspired by the need for interpretations and critiques of the varied messages surrounding what and how we eat, Food, Feminisms, Rhetorics collects eighteen essays that demonstrate the importance of food and food-related practices as sites of scholarly study, particularly from feminist rhetorical perspectives.

Contributors analyze messages about food and bodies—from what a person watches and reads to where that person shops—taken from sources mundane and literary, personal and cultural. This collection begins with analyses of the historical, cultural, and political implications of cookbooks and recipes; explores definitions of feminist food writing; and ends with a focus on bodies and cultures—both self-representations and representations of others for particular rhetorical purposes. The genres, objects, and practices contributors study are varied—from cookbooks to genre fiction, from blogs to food systems, from product packaging to paintings—but the overall message is the same: food and its associated practices are worthy of scholarly attention.
 

About the Author

Melissa A. Goldthwaite is a professor of English at Saint Joseph’s University. She has published six books, including The St. Martin’s Guide to Teaching Writing, seventh edition, and Books That Cook: The Making of a Literary Meal, and numerous articles.