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005			20250317111610.0
008			250312042016GB eng
020			_a9781317134596
037			_bTaylor & Francis _cGBP 34.99 _fBB
040			_a01
041			_aeng
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100	1		_aAndrea Adolph
245	1	0	_aFood and Femininity in Twentieth-Century British Women's Fiction
250			_a1
260			_aOxford _bRoutledge _c20160415
300			_a192 p
520			_bIn her feminist intervention into the ways in which British women novelists explore and challenge the limitations of the mind-body binary historically linked to constructions of femininity, Andrea Adolph examines female characters in novels by Barbara Pym, Angela Carter, Helen Dunmore, Helen Fielding, and Rachel Cusk. Adolph focuses on how women's relationships to food (cooking, eating, serving) are used to locate women's embodiment within the everyday and also reveal the writers' commitment to portraying a unified female subject. For example, using food and food consumption as a lens highlights how women writers have used food as a trope that illustrates the interconnectedness of sex and gender with issues of sexuality, social class, and subjectivity-all aspects that fall along a continuum of experience in which the intellect and the physical body are mutually complicit. Historically grounded in representations of women in periodicals, housekeeping and cooking manuals, and health and beauty books, Adolph's theoretically informed study complicates our understanding of how women's social and cultural roles are intricately connected to issues of food and food consumption.
999			_c4882 _d4882