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dc.contributor.advisorBanco, Lindsey M.
dc.creatorHobsbawn-Smith, Dee
dc.date.accessioned2021-06-09T20:37:13Z
dc.date.available2021-06-09T20:37:13Z
dc.date.created2021-10
dc.date.issued2021-06-09
dc.date.submittedOctober 2021
dc.identifier.urihttps://hdl.handle.net/10388/13421
dc.description.abstractWhat we write about when we write about food was shaped by the literary interplay between French gastronome Jean Anthelme Brillat-Savarin, author of The Physiology of Taste or, Meditations on Transcendental Gastronomy (Physiologie du gout ou, méditations de gastronomie transcendante, 1825) and his translator, twentieth-century American food writer M.F.K. Fisher, in a complex relationship that crossed centuries, locales, and genders. They created a narrative approach to food that transcends the mere “how-to” manual, putting the concepts of literary and culinary craft into conversation with the personal, intellectual, and historical; they introduced the whole world of life and death as suitable grist for the food writer’s mill, and revealed the gendered world of food preparation and the writing that chronicles it. My examination of the multifaceted relationship between these two writers as revealed in The Physiology lays bare the equally complicated links between genre, gender, and place in food writing. As part of my examination, I will utilize the materialist analysis of bibliographic criticism to explore the 1949 and 1994 editions of The Physiology. These editions are important not only because Brillat-Savarin was an innovator in food writing but because Fisher was a disruptor, an interventionist into both Brillat-Savarin’s work and the staid, incurious, pre-packaged cooking of mid-twentieth-century America. I have therefore focused on the complex literary relationship between the two in order to assess the effects of their writing within the field. Food writing in a broad sense has emerged as one of the most popular literary genres of our time. Examining its core founders helps to generate a better understanding of the cross-generational, cross-gendered, and cross-national effects of their literary collaboration and of how those effects – on topics, tone, and the gendering of food writing – manifest in food writing of not only Brillat-Savarin’s and Fisher’s eras, but in the twenty-first century as well.
dc.format.mimetypeapplication/pdf
dc.subjectterroir
dc.subjectMFK Fisher
dc.subjectBrillat-Savarin
dc.subjectgender in food writing
dc.subjectgenre in food writing
dc.subjectculinary literature
dc.subjectgastronomic literature
dc.subjectliterary terroir
dc.subjectfood culture
dc.subjectmateriality of food writing
dc.subjectgastronomic writing
dc.subjectfood in literature
dc.subjectThe Art of Eating
dc.subjectculinary writing
dc.subjectfood writing
dc.subjectfood and food writing
dc.subjectgender in restaurants
dc.subjectbibliographic criticism
dc.subjecttextual scholarship
dc.titleThe Terroir of Food Writing: Gender and Genre in M.F.K. Fisher's Translation of Brillat-Savarin's The Physiology of Taste
dc.typeThesis
dc.date.updated2021-06-09T20:37:13Z
thesis.degree.departmentEnglish
thesis.degree.disciplineEnglish
thesis.degree.grantorUniversity of Saskatchewan
thesis.degree.levelMasters
thesis.degree.nameMaster of Arts (M.A.)
dc.type.materialtext
dc.contributor.committeeMemberRobinson, Peter M.
dc.creator.orcid0000-0002-3041-5835


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