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Shelley and the Revolution in Taste
Language: en
Pages: 315
Authors: Timothy Morton
Categories: Literary Criticism
Type: BOOK - Published: 1994 - Publisher: Cambridge University Press

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This book brings together the themes of diet, consumption, the body, and human relationships with the natural world, in a highly original study of Shelley. A ca
Food and Culture in the Works of Ford Madox Ford, Gertrude Stein, and Virginia Woolf
Language: en
Pages: 241
Authors: Nanette Oê1/4brien
Categories: Literary Collections
Type: BOOK - Published: 2024-05-08 - Publisher: Oxford University Press

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Tracing a line of transatlantic aesthetics and gendered productions of modernism, this monograph reveals the centrality of agriculture, cookery, domestic work a
Diet for a Large Planet
Language: en
Pages: 420
Authors: Chris Otter
Categories: History
Type: BOOK - Published: 2020-10-12 - Publisher: University of Chicago Press

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A history of the unsustainable modern diet—heavy in meat, wheat, and sugar—that requires more land and resources than the planet is able to support. We are
Radical Food: Ethics and politics
Language: en
Pages: 304
Authors: Timothy Morton
Categories: Cooking
Type: BOOK - Published: 2000 - Publisher: Taylor & Francis US

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This set reprints a fascinating variety of texts originally published between 1790 and 1820. Offering a unique look at the cultural and literary history of food
Selected Poems and Prose
Language: en
Pages: 1278
Authors: Percy Bysshe Shelley
Categories: Poetry
Type: BOOK - Published: 2017-01-05 - Publisher: Penguin UK

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A major new anthology of Percy Bysshe Shelley's work, edited by Jack Donovan and Cian Duffy. 'My name is Ozymandias, King of Kings: Look on my works, ye mighty,