English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

As nineteenth-century scientific and industrial developments in food processing were increasingly applied on larger scales, and to a greater diversity of food items, modernity made its mark on the early twentieth-century consumer’s daily foods. In addition to industrial and scientific developments, World War I and World War II brought significant changes to food production, distribution, and consumption as populations suddenly worried about the availability, allocation, and quality of food items. Early twentieth-century novels demonstrate a preoccupation with the newly modernized and altered foods and explore how food behaviors and tastes change during the period. This project examines literary representations of food, food behaviors, and tastes through close readings of four modernist novels. I argue that the novels of E. M. Forster, Evadne Price, Virginia Woolf, and Jean Rhys demonstrate a modernist preoccupation with, and an active critique of, modernity’s foods, changing food behaviors, and tastes. Analyzing a diversity of narrativized food behaviors, such as the selection, consumption, and preparation of food, I investigate the historicity and cultural significances behind specific foods and food behaviors by drawing on food history, sociological and historical studies of eating, culinary science, theorizations of the written recipe as a genre, postcolonial investigations into particular global dishes, and, when productive, science. When conceptualizing taste, I consider both literal tastes, as one of the five senses and related to gustatory pleasure, and figurative tastes, which extend to aesthetics, manners, and socially appropriate etiquettes including food

Bringing the World Inside: British Modernism and Taste – Gustatory, Social, and Aesthetic