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Gastro-modernismFood, Literature, Culture$
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Derek Gladwin

Print publication date: 2019

Print ISBN-13: 9781942954682

Published to Liverpool Scholarship Online: May 2020

DOI: 10.3828/liverpool/9781942954682.001.0001

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PRINTED FROM LIVERPOOL SCHOLARSHIP ONLINE (www.liverpool.universitypressscholarship.com). (c) Copyright Liverpool University Press, 2021. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in LSO for personal use.date: 11 April 2021

What Is Eating For?

What Is Eating For?

Food and Function in James Joyce’s Fiction

Chapter:
(p.35) Chapter Two What Is Eating For?
Source:
Gastro-modernism
Author(s):

Gregory Castle

Publisher:
Liverpool University Press
DOI:10.3828/liverpool/9781942954682.003.0002

This chapter examines the role played by food and dining in Joyce’s work. The key questions raised in this chapter involve the status of food objects in literature and the changing representational function of such objects. The realist-naturalist representation of food use and consumption in the nineteenth- and early twentieth centuries served primarily to index social and economic status. In modernists such as Joyce, food objects find their meaning and value not as reflections of the concrete social world but as the aesthetic effects of what the phenomenologist Mikel Dufrenne calls the “world of the work.” This shift in function is clearly marked in Joyce’s use of free-indirect style, which affords the reader an opening into both the world of the work and the inner lives of protagonists. The representation of food objects, especially in Ulysses, allows a character such as Leopold Bloom to confront his own aesthetic livelihood in the world he brings to life through memory, reflection, and self-awareness.

Keywords:   James Joyce, Ulysses, memory, phenomenology, food objects, aesthetic

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