Jennifer Cognard-Black

Melissa A. Goldthwaite

"32 writers discuss how to eat ethically"--

32 Writers on Eating Ethically

Good Eats

Elizabeth MacLeod Walls

Joyce Dyer

The twenty-three distinguished writers included in From Curlers to Chainsaws: Women and Their Machines invite machines into their lives and onto the page. In every room and landscape these writers occupy, gadgets that both stir and stymie may be found: a Singer sewing machine, a stove, a gun, a vibrator, a prosthetic limb, a tractor, a Dodge Dart, a microphone, a smartphone, a stapler, a No. 1 pencil and, of course, a curling iron and a chainsaw. From Curlers to Chainsaws is a groundbreaking collection of lyrical and illuminating essays about the serious, silly, seductive, and sometimes sorrowful relationships between women and their machines. This collection explores in depth objects we sometimes take for granted, focusing not only on their functions but also on their powers to inform identity. For each writer, the device moves beyond the functional to become a symbolic extension of the writer’s own mind—altering and deepening each woman’s concept of herself.

Women and Their Machines

From Curlers to Chainsaws

Letters on Writing by British and American Women Authors, 1865-1935

Kindred Hands

Kindred Hands, a collection of previously unpublished letters by women writers, explores the act and art of writing from diverse perspectives and experiences. The letters illuminate such issues as authorship, aesthetics, collaboration, inspiration, and authorial intent. By focusing on letters that deal with authorship, the editors reveal a multiplicity of perspectives on female authorship that would otherwise require visits to archives and special collections. Representing some of the most important female writers of the nineteenth and early twentieth centuries, including transatlantic correspondents, women of color, canonical writers, regional writers, and women living in the British empire, Kindred Hands will enliven scholarship on a host of topics, including reception theory, feminist studies, social history, composition theory, modernism, and nineteenth-century studies. Moreover, because it represents previously unpublished primary sources, the collection will initiate new discussions on race, class, sexuality, ethnicity, and gender with an eye to writing at the turn of the twentieth century. The Writers Mary Elizabeth Braddon, Mary Cholmondeley, Mary Chavelita Dunne Bright [George Egerton], Rhoda Broughton, Marie Corelli, Rebecca Harding Davis, Mary Abigail Dodge [Gail Hamilton], Jessie Redmon Fauset, Frances Ellen Watkins Harper, Mary St. Leger Kingsley Harrison [Lucas Malet], Annesley Kenealy, Palma Pederson, Elizabeth Stuart Phelps, Henrietta Stannard, Harriet Beecher Stowe, Rosamund Marriott Watson [Graham R. Tomson]

Organized like a cookbook, Books that Cook: The Making of a Literary Meal is a collection of American literature written on the theme of food: from an invocation to a final toast, from starters to desserts. All food literatures are indebted to the form and purpose of cookbooks, and each section begins with an excerpt from an influential American cookbook, progressing chronologically from the late 1700s through the present day, including such favorites as American Cookery, the Joy of Cooking, and Mastering the Art of French Cooking. The literary works within each section are an extension of these cookbooks, while the cookbook excerpts in turn become pieces of literature--forms of storytelling and memory-making all their own. Each section offers a delectable assortment of poetry, prose, and essays, and the selections all include at least one tempting recipe to entice readers to cook this book. Including writing from such notables as Maya Angelou, James Beard, Alice B. Toklas, Sherman Alexie, Nora Ephron, M.F.K. Fisher, and Alice Waters, among many others, Books that Cook reveals the range of ways authors incorporate recipes--whether the recipe flavors the story or the story serves to add spice to the recipe. Books that Cook is a collection to serve students and teachers of food studies as well as any epicure who enjoys a good meal alongside a good book.

Jennifer Cognard-Black

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