Craft Obsession

The Social Rhetorics of Beer

Author: Jeff Rice

Publisher: SIU Press

ISBN: 080933528X

Category: Cooking

Page: 273

View: 9392

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Craft introductions -- Craft interruptions -- Craft networks -- Craft terroir -- Craft delivery -- Craft tracings -- Craft sharing -- Craft obsession
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Abducting Writing Studies

Author: Sidney I Dobrin

Publisher: SIU Press

ISBN: 0809335638

Category: Language Arts & Disciplines

Page: 283

View: 6372

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Collection of essays that draws on the concept of abductive logic, originally introduced by Charles Sanders Peirce, to imagine new areas of writing studies research.
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Cookery

Food Rhetorics and Social Production

Author: Donovan Conley,Justin Eckstein

Publisher: Albma Rhetoric Cult & Soc Crit

ISBN: 0817359834

Category: Cooking

Page: 176

View: 343

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The rhetoric of contemporary food production and consumption with a focus on social boundaries The rhetoric of food is more than just words about food, and food is more than just edible matter. Cookery:Food Rhetorics and Social Production explores how food mediates both rhetorical influence and material life through the overlapping concepts of invention and production. The classical canon of rhetorical invention entails the process of discovering one's persuasive appeals, whereas the contemporary landscape of agricultural production touches virtually everyone on the planet. Together, rhetoric and food shape the boundaries of shared living. The essays in this volume probe the many ways that food informs contemporary social life through its mediation of bodies--human and extra-human alike--in the forms of intoxication, addiction, estrangement, identification, repulsion, and eroticism. Our bodies, in turn, shape the boundaries of food through research, technology, cultural trends, and, of course, by talking about it. Each chapter explores food's persuasive nature through a unique prism that includes intoxication, dirt, "food porn," strange foods, and political "invisibility." In each case readers gain new insights about the relations between rhetorical influence and embodied practice through food. As a whole Cookery articulates new ways of viewing food's powers of persuasion, as well as the inherent role of persuasion in agricultural production. The purpose of Cookery, then, is to demonstrate the deep rhetoricity of our modern industrial food system through critical examinations of concepts, practices, and tendencies endemic to this system. Food has become an essential topic for discussions concerned with the larger social dynamics of production, distribution, access, reception, consumption, influence, and the fraught question of choice. These questions about food and rhetoric are equally questions about the assumptions, values, and practices of contemporary public life.
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Resounding the Rhetorical

Composition as a Quasi-Object

Author: Byron Hawk

Publisher: University of Pittsburgh Press

ISBN: 0822983478

Category: Language Arts & Disciplines

Page: 296

View: 2275

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Resounding the Rhetorical offers an original critical and theoretical examination of composition as a quasi-object. As composition flourishes in multiple media (digital, sonic, visual, etc.), Byron Hawk seeks to connect new materialism with current composition scholarship and critical theory. Using sound and music as his examples, he demonstrates how a quasi-object can and does materialize for communicative and affective expression, and becomes a useful mechanism for the study and execution of composition as a discipline. Through careful readings of Serres, Latour, Deleuze, Heidegger, and others, Hawk reconstructs key concepts in the field including composition, process, research, collaboration, publics, and rhetoric. His work delivers a cutting-edge response to the state of the field, where it is headed, and the possibilities for postprocess and postwriting composition and rhetoric.
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The Food We Eat, the Stories We Tell

Contemporary Appalachian Tables

Author: Elizabeth S. D. Engelhardt,Lora E. Smith

Publisher: Ohio University Press

ISBN: 0821446878

Category: Social Science

Page: 218

View: 574

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Blue Ridge tacos, kimchi with soup beans and cornbread, family stories hiding in cookbook marginalia, African American mountain gardens—this wide-ranging anthology considers all these and more. Diverse contributors show us that contemporary Appalachian tables and the stories they hold offer new ways into understanding past, present, and future American food practices. The poets, scholars, fiction writers, journalists, and food professionals in these pages show us that what we eat gives a beautifully full picture of Appalachia, where it’s been, and where it’s going. Contributors: Courtney Balestier, Jessie Blackburn, Karida L. Brown, Danille Elise Christensen, Annette Saunooke Clapsaddle, Michael Croley, Elizabeth S. D. Engelhardt, Robert Gipe, Suronda Gonzalez, Emily Hilliard, Rebecca Gayle Howell, Abigail Huggins, Erica Abrams Locklear, Ronni Lundy, George Ella Lyon, Jeff Mann, Daniel S. Margolies, William Schumann, Lora E. Smith, Emily Wallace, Crystal Wilkinson
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