- Title Pages
- Introducing Le Menu Consuming Modernist Food Studies
- Chapter One Sweet Bean Paste and Excrement
- Chapter Two What Is Eating For?
- Chapter Three A Woolf at the Table
- Chapter Four The Social and Cultural Uses of Food Separation
- Chapter Five Against Culinary Art
- Chapter Six Cocktails with Noël Coward
- Chapter Seven Late Modernist Rationing
- Chapter Eight Objects of Disgust
- Chapter Nine “We were very lonely without those berries”
- Chapter Ten From “Squalid Food” to “Proper Cuisine”
- Chapter Eleven “The Raw and the Cooked”
- Chapter Twelve Weight-Loss Regimes as Improvisation in Louis Armstrong’s and Duke Ellington’s Life Writing
- Chapter Thirteen Kitchen Talk
- Derek Gladwin
- Liverpool University Press
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