A Taste of Power: Food and American Identities (California Studies in Food and Culture), by Katharina Vester
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A Taste of Power: Food and American Identities (California Studies in Food and Culture), by Katharina Vester
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Since the founding of the United States, culinary texts and practices have played a crucial role in the making of cultural identities and social hierarchies. A Taste of Power examines culinary writing and practices as forces for the production of social order and, at the same time, points of cultural resistance. Culinary writing has helped shape dominant ideas of nationalism, gender, and sexuality, suggesting that eating right is a gateway to becoming an American, a good citizen, an ideal man, or a perfect wife and mother. In this brilliant interdisciplinary work, Katharina Vester examines how cookbooks became a way for women to participate in nation-building before they had access to the vote or public office, for Americans to distinguish themselves from Europeans, for middle-class authors to assert their class privileges, for men to claim superiority over women in the kitchen, and for lesbian authors to insert themselves into the heteronormative economy of culinary culture. A Taste of Power engages in close reading of a wide variety of sources and genres to uncover the intersections of food, politics, and privilege in American culture.
A Taste of Power: Food and American Identities (California Studies in Food and Culture), by Katharina Vester- Amazon Sales Rank: #255352 in Books
- Published on: 2015-10-02
- Original language: English
- Number of items: 1
- Dimensions: 9.00" h x .50" w x 6.00" l, .0 pounds
- Binding: Paperback
- 283 pages
From the Inside Flap “A highly original, well-theorized analysis of how over 200 years' worth of American cooking literature reveals changes in cultural identities. Framing a narrative around questions of power and hegemony, Vester breathes new life into the cliché, ‘You are what you eat.’”—Warren Belasco, author of Meals to Come: A History of the Future of Food
"Through a series of zesty readings, A Taste of Power teaches us how to parse the politics of cooking and eating. A keen cultural analyst, Vester shows how the salt of normativity and the pepper of resistance have infused the recipes we live by and thus every bite we eat."—Kristin Hoganson, author of Consumers’ Imperium: The Global Production of American Domesticity
"Vester takes everyday acts, like cooking, and masterfully illustrates their connections to larger cultural questions, such as sexuality. A Taste of Power proves that nothing is off the table in discussions of food and power."—Amy Bentley, author of Inventing Baby Food: Taste, Health, and the Industrialization of the American Diet
About the Author Katharina Vester is Assistant Professor of History at American University in Washington, DC, where she teaches in the American Studies program.
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0 of 0 people found the following review helpful. Great Content - Spotty Delivery. By Mannyz Palomo While the literal reading of Katharina Vester’s A Taste of Power is quite dry and difficult due to the relatively fragmented and unclear style in which she presents, the actual content is well researched and her point is concise once you dig through the dull presentation of her facts. After each point is presented she brings forth either a primary source in reference or a resource produced by qualified peers. On top of this she illustrates the extent of her research with a 43 page section of notes and works cited following the end of the book. The search for an American culinary identity is quite a difficult task and yet Vester goes headstrong into the challenge in the first “part” of her book. She discusses the creation of a republican cuisine thats purpose is to be different from the waste of British imperial tendencies. The republican way of eating is presented as being one of simplicity and lack of waste. She seasons this first portion of her work with primary sources, artwork from the nineteenth century and an analysis of perspectives of different researchers. She comes to the conclusion that there is no single or simple recipe for American identity. After the establishment of American identity (or the lack of) Vester goes on to discuss the masculinity aspect of cuisine and the bridge between men, women, and cuisine. Women were expected to be more than adequate in the creation of dishes yet when men cooked it was suddenly noble and elite. The quote of “Women are cooks, men are chefs” really stands out in this chapter and demonstrates the semi-disturbing point of view American society had (and to some extent has) on gender and cooking. Vester then concludes the gender argument by pointing out the shift from women cooking as a social standard to a form of power expressed in the 20th and 21st centuries.
0 of 1 people found the following review helpful. We Are What We Read By JSted In A Taste of Power, Katharina Vester employs a discursive methodology to explore three sets of American cookbooks differentiated by their primary audiences. While thoroughly researched and well-written, the result is uneven in its ability to inform and educate. The most fully developed section contains a comprehensive description of The Autobiography of Alice B. Toklas and The Alice B. Toklas Cookbook, the latter having inspired numerous lesbian authors to write cookbook/memoirs in the last sixty years. Descriptions of these authors’ search for identity and their struggle to sublimate a heteronormative upbringing replete with memories of shopping, cooking and dining with now-estranged family members are the most compelling aspect of this book. Lack of cohesion hinders the section about Post-Revolutionary America’s search for a national cuisine. Three cookbooks and a servant’s guide, augmented by correspondence, satirical poetry and paintings are presented in a somewhat disjointed manner. Unclear is the imperative of defining a national cuisine for the young republic; is it only to avoid the label of provincialism? Vester does make it clear that Americans’ concern about their fellow citizens diets, as well as their own, predates the Constitution. The remaining section describes cookbooks for male audiences from 1850 to 2008, augmented by a film and a magazine column. The selected works’ recurring themes are the rights of men to cook and ongoing assertions of masculinity. Included are smatterings of misogyny, racism, chauvinism and homophobia. Highlighted is the dichotomy between the flavorful, hearty food men enjoy and the tasteless, nutritional fare produced by women under the influence of Home Economics. Sorely missing from the discourse are the objectives and history of domestic sciences, as well as their reaction to claims of blandness. In a strong afterword, Vester underscores food-centric discourses’ influence on health, family, gender, race, and public policy. Readers of this book will be better equipped to deconstruct and comprehend topics as diverse as obesity and foodie culture.
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