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Relevant bibliographies by topics / Career in food writing

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Dissertations / Theses

Academic literature on the topic 'Career in food writing'

Author: Grafiati

Published: 4 June 2021

Last updated: 29 July 2024

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Dissertations / Theses on the topic "Career in food writing"

1

Sceats, Sarah Anne. "Food and eating in fiction since 1950 with particular reference to the writing of Angela Carter, Doris Lessing, Michele Roberts and Alice Thomas Ellis." Thesis, Queen Mary, University of London, 1996. http://qmro.qmul.ac.uk/xmlui/handle/123456789/1594.

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Eating is a fundamental activity. What people eat, how and with whom, what they feel about food, what they do or do not want to eat and why - even who they eat - are of crucial significance in any reading of human behaviour. In this thesis, I consider the diverse and complex uses of food and eating in fiction since 1950, especially that written by women. I argue both that food and eating carry much of the meaning of a novel or story and that the acts of cooking, feeding and eating depicted are inseparable from issues of power and control: individually, interpersonally, culturally, politically. My discussion centres on the writing of Angela Carter, Doris Lessing, Michele Roberts and Alice Thomas Ellis. Drawing on psychoanalytic theory, sociology, anthropology, Foucault, Bakhtin and others, the thesis aims to construct an interdisciplinary perspective which both resists reductive interpretations and emphasises the centrality, complexity and diversity of food and eating in literature in our culture. I begin with an examination of the ambiguities of maternal feeding and nurturing, moving on to explore the links between appetite, eating and sexuality. I explore cannibalism and vampirism as manifestations of oppression, but also as indicating insatiable emptiness and transgressive appetite. The body itself is crucial, and my argument considers the paradox of not eating as control/enslavement, also tracing self-starvation as a positive route towards wholeness and connection. The last part of my argument focuses on social eating, examining conventions, rituals and food itself in connection with power relations, and finally considers how we might truly speak of food and eating in the context of society as a whole.

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2

Gustafsson, Stefanie. "Writing the career script : the partnership promotion process in law firms." Thesis, University of Bath, 2014. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.760872.

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3

Jenkins, Joanna. "Consuming words : the development of food writing in South Australia from post-World War II to the present /." Title page, table of contents and introduction only, 1999. http://web4.library.adelaide.edu.au/theses/09AR/09arj514.pdf.

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4

Bunnin, Alison. "A social psychological study of the concept of the career - the career of the food allergy sufferer." Thesis, University of Oxford, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.304666.

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5

Clayworth, Anya Louise. "'Laurels don't come for the asking' : Oscar Wilde's career as a professional journalist." Thesis, University of Birmingham, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.341879.

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6

Greenwood, Helen Eva. "Stirring Words - Women and the making of modern food writing." Thesis, The University of Sydney, 2019. http://hdl.handle.net/2123/20339.

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Twentieth-century women have shaped modern food writing, bringing a gastronomic approach to everyday practice. Yet their impact has had little scholarly consideration. In this thesis I examine the work of women who defined food writing into the 21st century, and argue the genre is fundamentally a female form. I begin 200 years ago when women emerge as professional food writers, and I explore 19th century discursive and economic conditions which lead them to create a hybridised genre. I argue that gastronomic literature, previously exclusively in the male domain, moves into the female domain in the 20th century, thanks to M.F.K. Fisher and Elizabeth David who place everyday cooking practice in a framework of literature, history and culture. Through the lens of Michel Foucault’s theory of transdiscursivity, I argue M.F. K. Fisher and Elizabeth David feminised what was deemed the male domain of gastronomic writing and masculinised the female mainstay in food writing, the cookery book. I argue that Claudia Roden, within the framework of transnationalism and cultural hybridity, offered ethnographic exploration of other culinary cultures; and Charmaine Solomon, informed by Luce Giard’s (1998) study of everyday practice, exemplified the embodied intelligence of culinary practice. I conclude that contemporary women food writers such as Nigella Lawson and Kylie Kwong have expanded the genre as a female form and, in the world of the Internet and all-pervasive social media, their influence, and the work of others, calls for further research.

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7

Sherburne, Morgan (Morgan L. ). "Distant harvest : the production and price of organic food." Thesis, Massachusetts Institute of Technology, 2010. http://hdl.handle.net/1721.1/60843.

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Thesis (S.M. in Science Writing)--Massachusetts Institute of Technology, Dept. of Humanities, Graduate Program in Science Writing, 2010.<br>"September 2010." Cataloged from PDF version of thesis.<br>Includes bibliographical references (p. 35-37).<br>Organic food is growing in popularity, enjoying a 15 to 20% increase in sales, yearly, since about 1997, according to the Organic Trade Association. Organic produce makes up about 2% of the United States' total food sales - and because it doesn't rely on synthetic pesticides or herbicides, some view it as more environmentally friendly than its conventionally grown counterpart. But it's a complicated way to farm. A truly organic method of farming, according to Sir Albert Howard, the British grandfather of organic methods, uses crop rotation, compost as fertilizers, and grows a plethora of produce. Organic produce is expensive to grow in this way, and it hits consumer pocketbooks with a wallop. Produce from large-scale organic farms is less expensive, but those large-scale farms do not challenge the way food has been grown, says University of California - Santa Cruz professor Julie Guthman. They grow in monocultures, like conventional farms, and use large amounts of organic fertilizer and pesticides. They also take advantage of migrant labor. And after this, customers can expect to pay up to 50% more for an organic diet compared to a conventional one, according to Consumer Reports. If we eventually switch over to a more sustainable way of growing our food, we could, says MIT agricultural historian Deborah Fitzgerald, experience the gentrification of our food system.<br>by Morgan Sherburne.<br>S.M.in Science Writing

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8

Kouno, Hiromi. "The writing career of Lady Jane Francesca Wilde and the Irish Independence Movement." Thesis, University of Nottingham, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.430579.

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9

Bohney, Brandie L. "Force of Nurture: Influences on an Early-Career Secondary English Teacher's Writing Pedagogy." Bowling Green State University / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1613140142916479.

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10

Fleitz, Elizabeth J. "The multimodal kitchen cookbooks as women's rhetorical practice /." Bowling Green, Ohio : Bowling Green State University, 2009. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=bgsu1240934967.

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