LEADER 03672nam 2200529 450 001 9910524677503321 005 20230329155109.0 010 $a1-4529-6394-0 035 $a(CKB)4100000011209464 035 $a(OCoLC)1155078977 035 $a(MdBmJHUP)muse81802 035 $a(MiAaPQ)EBC6187655 035 $a(Au-PeEL)EBL6187655 035 $a(OCoLC)1152471975 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/93648 035 $a(EXLCZ)994100000011209464 100 $a20220704d2020 uy 0 101 0 $aeng 135 $aur|||||||nn|n 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 13$aAn archive of taste $erace and eating in the early United States /$fLauren F. Klein 210 $cUniversity of Minnesota Press$d2020 210 1$aMinneapolis, Minnesota :$cUniversity of Minnesota Press,$d[2020] 210 4$dİ2020 215 $a1 online resource (xii, 236 pages) $cillustrations 311 $a1-5179-0509-5 320 $aIncludes bibliographical references and index. 327 $aIntroduction : no eating in the archive -- Taste : eating and aesthetics in the early United States -- Appetite : eating, embodiment, and the tasteful subject -- Satisfaction : aesthetics, speculation, and the theory of cookbooks -- Imagination : food, fiction, and the limits of taste -- Absence : slavery and silence in the archive of eating -- Epilogue : two portraits of taste. 330 $aThere is no eating in the archive. This is not only a practical admonition to any would-be researcher but also a methodological challenge, in that there is no eating--or, at least, no food--preserved among the printed records of the early United States. Synthesizing a range of textual artifacts with accounts (both real and imagined) of foods harvested, dishes prepared, and meals consumed, An Archive of Taste reveals how a focus on eating allows us to rethink the nature and significance of aesthetics in early America, as well as of its archive. Lauren F. Klein considers eating and early American aesthetics together, reframing the philosophical work of food and its meaning for the people who prepare, serve, and consume it. She tells the story of how eating emerged as an aesthetic activity over the course of the eighteenth century and how it subsequently transformed into a means of expressing both allegiance and resistance to the dominant Enlightenment worldview. Klein offers richly layered accounts of the enslaved men and women who cooked the meals of the nation's founders and, in doing so, directly affected the development of our national culture--from Thomas Jefferson's emancipation agreement with his enslaved chef to Malinda Russell's Domestic Cookbook, the first African American-authored culinary text. The first book to examine the gustatory origins of aesthetic taste in early American literature, An Archive of Taste shows how thinking about eating can help to tell new stories about the range of people who worked to establish a cultural foundation for the United States. 606 $aEnslaved persons$zUnited States$xSocial conditions 606 $aCooking, American$xHistory 606 $aFood habits$zUnited States$xHistory 610 $aCookery / food & drink etc 615 0$aEnslaved persons$xSocial conditions. 615 0$aCooking, American$xHistory. 615 0$aFood habits$xHistory. 676 $a394.120973 700 $aKlein$b Lauren F.$01088362 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910524677503321 996 $aAn Archive of Taste$92605790 997 $aUNINA