Acceso abierto

“My Palate Hung With Starlight” – A Gastrocritical Reading of Seamus Heaney’s Poetry

   | 17 mar 2020

Cite

Ajulu-Okungu, Anne. “Power and Sociality of Food and Drink in Abdulrazak Gurnah’s Dottie and Pilgrim’s Way.” Eastern African Literary and Cultural Studies 1.3-4 (2015): 130-139. Print.10.1080/23277408.2015.1053702Search in Google Scholar

Appadurai, Arjun. “How to Make a National Cuisine: Cookbooks in Contemporary India.” Food and Culture: A Reader. 2nd ed. Ed. Carol Counihan and Penny Van Esterik. New York: Routledge, 2008. 289-307. Print.Search in Google Scholar

Arendt, Hannah. Eichmann in Jerusalem: A Report on the Banality of Evil. New York: Viking, 1964. Print.Search in Google Scholar

Association for the Study of Literature and the Environment (ASLE). Defining Ecological Theory and PracticeSixteen Papers from the 1994 Western Literature Association Meeting, Salt Lake City, Utah, 06 October 1994. Working paper. 2014. Web. 3 July 2019.Search in Google Scholar

Belasco, Warren. Appetite for Change: How the Counterculture Took on the Food Industry, 1966-1988. New York: Pantheon, 1989. Print.Search in Google Scholar

Bell, Rudolph. Holy Anorexia. Chicago: U of Chicago P, 1985. Print.10.7208/chicago/9780226169743.001.0001Search in Google Scholar

Bernstein, William. A Splendid Exchange: How Trade Shaped the World. London: Atlantic, 2008. Print.Search in Google Scholar

Boisvert, Raymond, and Lisa Heldke. Philosophers at Table: On Food and Being Human. London: Reaktion, 2016. Print.Search in Google Scholar

Bourdieu, Pierre. Distinction: A Social Critique of the Judgement of Taste. 1979. New York: Routledge, 2006. Print.Search in Google Scholar

Bourdieu, Pierre. Outline of a Theory of Practice. Cambridge: Cambridge UP, 1977. Print.10.1017/CBO9780511812507Search in Google Scholar

Buell, Lawrence. The Future of Environmental Criticism: Environmental Crisis and the Literary Imagination. London: Blackwell, 2005. Print.Search in Google Scholar

Bynum, Caroline. Holy Feast and Holy Fast: The Religious Significance of Food to Medieval Women. Berkeley: U of California P, 1988. Print.Search in Google Scholar

Christiansen, Charles. “Defining Lives: Occupation as Identity. An Essay on Competence, Coherence, and the Creation of Meaning.” The American Journal of Occupational Therapy: Official Publication of the American Occupational Therapy Association 53.6 (1999): 547-558. Web. 15 Dec. 2019.Search in Google Scholar

Christou, Maria. Eating Otherwise: The Philosophy of Food in Twentieth-Century Literature. Cambridge: Cambridge UP, 2017. Print.10.1017/9781108242004Search in Google Scholar

Climont-Espino, Rafael. “El tratado médico-culinario como género de ficción en la narrativa hispanoamericana actual: Héctor Abad Faciolince y Mayra Santos-Febres (The Medical-Culinary Tract as Fiction Genre in Contemporary Latinamerican Narrative: Héctor Abad Faciolince and Mayra Santos-Febres).” Revista Canadiense de Estudios Hispánicos 41.2 (2017): 325-347. Print.10.18192/rceh.v41i2.2150Search in Google Scholar

Crosby, Alfred Jr. The Columbian Exchange: Biological and Cultural Consequences of 1492. Westport, CT: Praeger, 2003. Print.Search in Google Scholar

De Maeseneer, Rita. “Introducción: Cuando la gastrocrítica si hace carne … y papel (Introduction:When Gastrocriticism Becomes Flesh ... and Paper).” Saberes y Sabores en México y el Caribe. Ed. Rita De Maeseneer and Patrick Collard. Amsterdam: Rodopi, 2010. 9-18. Print.Search in Google Scholar

De Solier, Isabelle. Food and the Self: Consumption, Production and Material Culture. London: Bloomsbury, 2013. Print.10.5040/9781350042179Search in Google Scholar

Diamond, Jared. Guns, Germs and Steel: A Short History of Everybody for the Last 13,000 Years. London: Vintage, 2005. Print.Search in Google Scholar

Douglas, Mary. “Deciphering a Meal.” Daedalus 101.1 (1972): 61-81. Print.Search in Google Scholar

Elias, Norbert. The Civilizing Process. 1939. Oxford: Blackwell, 2000. Print.Search in Google Scholar

Ellmann, Maud. The Hunger Artists: Starving, Writing and Imprisonment. London: Virago, 1993. Print.10.4159/harvard.9780674331082Search in Google Scholar

Fahy, Thomas. “A Sharp, Sweet Tooth: Vampires, Junk Food, and Dangerous Appetites in The Lost Boys and The Hunger.” Food and Foodways 26.3 (2018): 246-267. Web. 3 July 2019.Search in Google Scholar

Ferguson, Priscilla Parkhurst. “A Cultural Field in the Making: Gastronomy in 19th-Century France.” American Journal of Sociology 104.3. (1998): 597-641. Print.10.1086/210082Search in Google Scholar

Feuerbach, Ludwig. “Das Geheimnis des Opfers oder der Mensch ist was er ißt.” 1862. Ludwig Feuerbach Sämtliche Werke. Vol. X. Ed. Wilhelm Bolin and Friedrich Jodl. Stuttgart-Bad Canstatt: Frommann, 1960. 41–67. Print.Search in Google Scholar

Fischler, Claude. “Food, Self and Identity.” Social Science Information 27.2 (1988): 275–92. Print.10.1177/053901888027002005Search in Google Scholar

Fischler, Claude. “Commensality, Society and Culture.” Social Science Information 50.3-4 (2011): 528-548. Print.10.1177/0539018411413963Search in Google Scholar

Fitzpatrick, Joan. “Food and Literature: An Overview.” The Routledge International Handbook of Food Studies. Ed. Ken Albala. London: Routledge, 2013. 122-134. Print.Search in Google Scholar

Flandrin, Jean-Louis, and Massimo Montanari, eds. Food: A Culinary History. New York: Columbia UP, 1999. Print.Search in Google Scholar

Fox, Curtis, and The Poetry Foundation. “Bloody Sunday and the Fisherman’s Ghost.” Poetry Off the Shelf. The Poetry Foundation. 18 Aug. 2008. Web. 23 Oct. 2019. <https://www.poetryfoundation.org/podcasts/75134/bloody-sunday-the-fishermans-ghost>.Search in Google Scholar

Goffman, Erving. The Presentation of Self in Everyday Life. New York: Anchor, 1959. Print.Search in Google Scholar

Harris, Marvin. “The Abominable Pig.” Food and Culture: A Reader. 2nd ed. Ed. Carol Counihan and Penny Van Esterik. New York: Routledge, 2008. 59-71. Print.Search in Google Scholar

Heaney, Seamus. Death of a Naturalist. London: Faber, 1966. Print.Search in Google Scholar

Heaney, Seamus. District and Circle. London: Faber, 2006. Print.Search in Google Scholar

Heaney, Seamus. Field Work. London: Faber, 1979. Print.Search in Google Scholar

Heaney, Seamus. The Haw Lantern. London: Faber, 1987. Print.Search in Google Scholar

Heaney, Seamus. Human Chain. London: Faber, 2010. Print.Search in Google Scholar

Heaney, Seamus. North. London: Faber, 1975. Print.Search in Google Scholar

Heaney, Seamus. The Spirit Level. London: Faber, 1996. Print.Search in Google Scholar

Johnston, Josée, and Shyon Baumann. Foodies: Democracy and Distinction in the Gourmet Foodscape. 2nd ed. New York: Routledge, 2014. Print.10.4324/9781315794600Search in Google Scholar

Kerner, Susann, Cynthia Chou, and Morten Warmind, eds. Commensality: From Everyday Food to Feast. London: Bloomsbury, 2015. Print.10.5040/9781474245326Search in Google Scholar

Kerrigan, John. “Earth Writing: Seamus Heaney and Ciaran Carson.” Essays in Criticism XLVIII.2 (1998): 144-168. Print.10.1093/eic/XLVIII.2.144Search in Google Scholar

Kiptiyah, Binti. Gastro kritik: kajian sastra berwawasan kuliner sebagai wahana pengenalan dan pelestarian kuliner nusantara (Gastrocriticism: A Study of Culinary Insight as a Vehicle for Introduction and Culinary Preservation of the Archipelago). Working Paper. Jakarta: Language Development and Development Agency, 2018. Print.Search in Google Scholar

Korsmeyer, Carolyn. Making Sense of Taste: Food and Philosophy. Ithaca, NY: Cornell UP, 1999. Print.Search in Google Scholar

Lévi-Strauss, Claude. The Raw and the Cooked: Mythologiques. 1964. Chicago: U of Chicago P, 1990. Print.Search in Google Scholar

Lidström, Susanna. Nature, Environment and Poetry: Ecocriticism and the Poetics of Seamus Heaney and Ted Hughes. Abingdon: Routledge, 2015. Print.10.4324/9781315773919Search in Google Scholar

Mac Con Iomaire, Máirtín. “Public Dining in Dublin: The History and Evolution of Gastronomy and Commercial Dining 1700-1900.” International Journal of Contemporary Hospitality Management 25.2 (2013): 227-246. Print.10.1108/09596111311301612Search in Google Scholar

Mahon, Brid. Land of Milk and Honey: The Story of Traditional Irish Food and Drink. Cork: Mercier P, 1991. Print.Search in Google Scholar

Mennell, Stephen. All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present. Urbana, IL: U of Illinois P, 1996. Print.Search in Google Scholar

Mintz, Sidney. Sweetness and Power: The Place of Sugar in Modern History. New York: Penguin, 1985. Print.Search in Google Scholar

Morgan, George. “Seamus Heaney and the Alchemy of the Earth.” Études Irlandaises 14.1 (1989): 127-136. Print.10.3406/irlan.1989.2515Search in Google Scholar

Nestle, Marion. Food Politics: How the Food Industry Influences Nutrition and Health. Berkeley: U of California P, 2002. Print.Search in Google Scholar

O’Driscoll, Dennis. Stepping Stones: Interviews with Seamus Heaney. London: Faber, 2009. Print.Search in Google Scholar

Oldenburg, Ray, and Dennis Brissett. “The Third Place.” Qualitative Sociology 5.4 (1982): 265–284. Print.10.1007/BF00986754Search in Google Scholar

Owings, Alison. Hey Waitress! The USA from the Other Side of the Tray. Berkeley: U of California P, 2002. Print.10.1525/9780520931220Search in Google Scholar

Page, Edward, and Patrick Kingsford. Master Chefs: A History of Haute Cuisine. London: Hodder, 1971. Print.Search in Google Scholar

Phelan, Shanon, and Elizabeth Kinsella. “Occupational Identity: Engaging Socio-Cultural Perspectives.” Journal of Occupational Science 16.2 (2009): 85-91. Print.10.1080/14427591.2009.9686647Search in Google Scholar

Pietrykowski, Bruce. “You Are What You Eat: The Social Economy of the Slow Food Movement.” Review of Social Economy LXII.3 (2004): 301-321. Print.10.1080/0034676042000253927Search in Google Scholar

Rattigan, John, and Tomás Mac Conmara. “County Clare Archives in the Irish Antiquities Division of the National Museum of Ireland – Objects from the Parish of O’Brien’s Bridge.” Sliabh Aughty Journal 12 (2005). Web. 27 Oct. 2019. <http://www.clarelibrary.ie/eolas/claremuseum/news_events/obriensbridge_archives.htm>.Search in Google Scholar

Rønning, Anne. “Halligan’s Love Affair with Food.” Coolabah 5 (2011): 130-138. Print.Search in Google Scholar

Ross, Daniel. “The ‘Upward Waft’: The Influence of Frost and Eliot on Heaney’s Later Phase.” Seamus Heaney: Poet, Critic, Translator. Ed. Ashly B. Crowder and Jason Hall. London: Palgrave Macmillan, 2007. 92-102. Print.Search in Google Scholar

Roy, Satarupa Sinha. “From Sapore to Sapere: The Gustatory Perception of Elsewhere in Calvino’s ‘Under the Jaguar Sun’.” Antae Journal 3.1 (2016): 77-86. Print.Search in Google Scholar

Rozin, Elisabeth. “The Structure of Cuisine.” The Psychobiology of Human Food Selection. Ed. Lewis Barker. Bridgeport, CT: AVI, 1982. 189-203. Print.Search in Google Scholar

Schmidt, Paul. “A Winter Feast.” Parnassus: Poetry in Review 16.1 (1990): n. pag. Web. 15 Dec. 2019. <http://parnassusreview.com/archives/394>.Search in Google Scholar

Scholliers, Peter. Food, Drink and Identity: Cooking, Eating and Drinking in Europe since the Middle Ages. London: Berg, 2001. Print.10.5040/9781350044845Search in Google Scholar

Sinclair, Thomas, and Carol Sinclair. Bread, Beer and the Seeds of Change: Agriculture’s Imprint on World History. Wallingford: CABI, 2010. Print.Search in Google Scholar

Spang, Rebecca. The Invention of the Restaurant: Paris and Modern Gastronomic Culture. Cambridge, MA: Harvard UP, 2001. Print.Search in Google Scholar

Symons, Michael. A History of Cooks and Cooking. Urbana: U of Illinois P, 2004. Print.Search in Google Scholar

Tigner, Amy, and Alison Carruth. Literature and Food Studies. London: Routledge, 2018. Print.10.4324/9781315726571Search in Google Scholar

Tobin, Ronald W. “Qu’est-ce que la gastro-critique? (What is Gastrocriticism?).” Dix-Septième siècle 4.217 (2002): 621-630. Print.10.3917/dss.024.0621Search in Google Scholar

Tobin, Ronald W. “From Lviv to Lille: The Odyssey of a Gastronaut.” UC Santa Barbara. 2015. Web. 8 July 2019. <https://escholarship.org/uc/item/2qw4b6w3>.Search in Google Scholar

Tordoff, R.L.S. “Excrement, Sacrifice, Commensality: The Ophresiology of Aristophanes’ Peace.” Arethusa 44.2 (2011): 167-198. Print.10.1353/are.2011.0007Search in Google Scholar

Trubek, Amy. Haute Cuisine: How the French Invented the Culinary Profession. Philadelphia: U of Pennsylvania P, 2000. Print.Search in Google Scholar

Upton, Lee. “Eating Our Way to Wisdom: M.F.K. Fisher’s Oysters.” Cooking by the Book: Food in Literature and Culture. Ed. Mary Ann Schofield. Bowling Green, OH: Bowling Green State UP, 1989. 198-205. Print.Search in Google Scholar

Visser, Margaret. The Rituals of Dinner. London: Penguin, 1992. Print.Search in Google Scholar

Wilk, Richard. “‘Real Belizean Food’: Building Local Identity in the Transnational Caribbean.” American Anthropologist 101.2 (1999): 244-255. Print.10.1525/aa.1999.101.2.244Search in Google Scholar

Woodham Smith, Cecil. The Great Hunger: Ireland 1845-9. London: New English Library, 1975. Print.Search in Google Scholar

Wrangham, Richard. Catching Fire: How Cooking Made Us Human. London: Profile, 2009. Print.Search in Google Scholar