Tasting Difference , livre ebook

218

pages

English

Ebooks

2020

Écrit par
G. Shahani Gitanjali

Publié par
Cornell University Press

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218

pages

English

Ebooks

2020

Lire un extrait

Obtenez un accès à la bibliothèque pour le consulter en ligne En savoir plus

Publié par

Cornell University Press

Date de parution

15 mai 2020

EAN13

9781501748721

Langue

English

Poids de l'ouvrage

7 Mo

Tasting Difference examines early modern discourses of racial, cultural, and religious difference that emerged in the wake of contact with foreign peoples and foreign foods from across the globe. Gitanjali Shahani reimagines the contact zone between Western Europe and the global South in culinary terms, emphasizing the gut rather than the gaze in colonial encounters.From household manuals that instructed English housewives how to use newly imported foodstuffs to "the spiced Indian air" of A Midsummer Night's Dream, from the repurposing of Othello as an early modern pitchman for coffee in ballads to the performance of disgust in travel narratives, Shahani shows how early modern genres negotiated the allure and danger of foreign tastes.Turning maxims such as "We are what we eat" on their head, Shahani asks how did we (the colonized subjects) become what you (the colonizing subjects) eat? How did we become alternately the object of fear and appetite, loathing and craving? Shahani takes us back several centuries to the process by which food came to be inscribed with racial character and the racial other came to be marked as edible, showing how the racializing of food began in an era well before chicken tikka masala and Balti cuisine. Bringing into conversation critical paradigms in early modern studies, food studies, and postcolonial studies, she argues that it is in the writing on food and eating that we see among the earliest configurations of racial difference, and it is experienced both as a different taste and as a taste of difference.

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Publié par

Cornell University Press

Date de parution

15 mai 2020

EAN13

9781501748721

Langue

English

Poids de l'ouvrage

7 Mo

Cooking

TASTINGDIFFERENCE

Food, Ra ce , a nd Cul tura l E ncount e r s i n E a r l y Mode r n L i t e ra tur e

G i ta n j a l i G . S h a h a n i

CORNELLUNIVERSITYPRESSIthaca and London

All rights reserved. Except for brief quotations in a review, this book, or parts thereof, must not be reproduced in any form without permission in writing from the publisher. For information, address Cornell University Press, Sage House, 512 East State Street, Ithaca, New York 14850. Visit our website at cornellpress.cornell.edu.

First published 2020 by Cornell University Press

Library of Congress Cataloging-in-Publication Data Names: Shahani, Gitanjali, author. Title: Tasting difference : food, race, and cultural encounters in early modern literature / Gitanjali G. Shahani. Description: Ithaca : Cornell University Press, 2020. | Includes bibliographical references and index. Identifiers: LCCN 2019026547 (print) | LCCN 2019026548 (ebook) | ISBN 9781501748707 (hardcover) | ISBN 9781501748714 (epub) | ISBN 9781501748721 (pdf ) Subjects: LCSH: English literature—Early modern, 1500–1700—History and criticism. | Food in literature. | Food habits in literature. | Race in literature. | Race relations in literature. | Cultural relations in literature. | Colonies in literature. Classification: LCC PR428.F66 S53 2020 (print) | LCC PR428.F66 (ebook) | DDC 820.9/356409031—dc23 LC record available at https://lccn.loc.gov/2019026547 LC ebook record available at https://lccn.loc. gov/2019026548

ForRohitandArihaan

Contents

Acknowledgmentsix

Introduction

1. Spices: “The Spicèd Indian Air” in Shakespeare’s England

2. Sugar: “So Sweet Was Ne’er So Fatal”

3. Coffee: Eating Othello, Drinking Coffee

4. Bizarre Foods: Food, Filth, and the Foreign in the Culinary Contact Zone

29 52 80

107

5. Cannibal Foods: “Powdered Wife” and Other Tales of English Cannibalism135 Coda:GlobalFoods163

Notes167 Bibliography187 Index197

Acknowledgments

It is fitting that a project on cultural encounters should be shaped by many generous people in many different parts of the world. My debts to them are manifold. At Emory University, I had the good fortune of working with an excep-tional group of scholars and mentors. Sheila Cavanagh’s generous support and good humor have steered me through many years in academia. Deep-ika Bahri has been a cherished mentor and friend, whom I have looked to for so much. My interest in early modern cross-cultural encounters took shape in the course of my work with Patricia Cahill. She has helped me map out many iterations of this project and generously shared her insights over several years. Rick Rambuss offered valuable advice as the director of graduate studies. The late Lee Pederson’s kindness made my years in Atlanta memorable, and it is hard to think of the North Callaway building without him. This book benefited tremendously from the resources of the Folger Shakespeare Library. I am particularly indebted to Ginger Vaughan for including me in her seminar “Emerging Ethnographies in Shakespeare’s England,” where I was first introduced to many of the primary texts that found their way into this project. At this seminar, I also had the good for-tune of meeting Brinda Charry, who has since been a wonderful collabora-tor and dear friend. I am grateful for the support we both received in the course of our early collaborations from Ania Loomba, whose own work has made possible many fields of inquiry we continue to pursue. Jyotsna Singh has been an integral part of my academic family, and I am deeply grateful to her for all that she has done, both for me personally and for our field at large. At the Shakespeare Association of America meetings, where I have regularly presented early versions of this project, I have received valuable feedback from colleagues. Kim Coles and Jean Feerick have been especially generous in their feedback on chapter 1. Kim and I subsequently had the opportunity to collaborate with several scholars working in early modern food

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