Culinary Aesthetics and Practices in Nineteenth-Century American Literature

1. Introduction
Monika Elbert, Marie Drews

Part I. Culinary Etiquette and Capitalist Appetites: Consumption and Economies of Food

2. Suburban Men at the Table: Culinary Aesthetics in the Mid-Century Country Book
Maura D’Amore

3. Conspicuous Consumption: Howells, James, and the Gilded Age Restaurant
Mark McWilliams

4. “Bonbons in Abundance”: The Politics of Sweetness in Kate Chopin’s Fiction
Andrew Dix, Lorna Piatti

Part II. Confrontations and Negotiations: Power Dynamics at the American Table

5. Whale as a Dish: Culinary Rhetoric and the Discourse of Power in Moby-Dick
Robert T. Tally

6. Catharine Beecher, Harriet E. Wilson, and Domestic Discomfort at the Northern Table
Marie Drews

7. “True and Faithful in Everything”: Recipes for Servant and Class Reform in Catherine Owen’s Cookbook Novels
Kim Cohen

Part III. Palatable Virtues: Models of Citizenship and the National Cuisine

8. Doughnuts and Gingerbread, Apples and Pears: Boyhood Food Economies in Nineteenth-Century Periodicals for Children
Lorinda B. Cohoon

9. The Edible Book: White Female Pleasure and Novel Reading
Cree LeFavour

10. The Perfect Dinner: Hawthorne’s Ruminations on Old and New England
Monika Elbert

Part IV. Man Does Not Live on Bread Alone: The Paradox of Nourishment

11. Hunger, Panic, Refusal: The Gift of Food in Susan Warner’s The Wide, Wide World

Hildegard Hoeller

12. Strawberries and Salt: Culinary Hazards and Moral Education in Little Women
Yvonne Elizabeth Pelletier

13. “This Foreshadowed Food”: Representations of Food and Hunger in Emily Dickinson’s American Gothic
Elizabeth Andrews

14. Consumption and Cannibalism in the Altrurian Romances of William Dean Howells
Lance Rubin

Avainsanat: Literature, North American Literature, Nineteenth-Century Literature, Aesthetics, Regional and Cultural Studies