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Culinary Survivance: Maya Angelou’s Gastrographic Writing

Yıl 2021, Sayı: 55, 121 - 143, 01.05.2021

Öz

This article examines Maya Angelou’s I Know Why the
Caged Bird Sings (1969), Hallelujah! The Welcome Table: A Lifetime
of Memories with Recipes (2004) and Great Food, All Day Long:
Cook Splendidly, Eat Smart (2010) by juxtaposing soul food recipes
and memory in the context of black cultural survival, community
building and historical circumstances. In her gastrographic writing,
cooking, storing and sharing food within African American culinary
and literary traditions (recipe books, cookbooks and food memoirs)
signify a struggle for black survivance (survival and resistance) against
white supremacy, discrimination and stereotypical grand narratives
of slavery and Jim Crow years. In this regard, her soul food recipes
and cookbooks reflect race, gender and class politics and empower
black people with the linguistic power of communicating with their
comrades/readers and writing their experiences from the nourishing
and safe sphere of kitchens and dinner tables.

Kaynakça

  • Angelou, Maya. Great Food, All Day Long: Cook Splendidly, Eat Smart. Random House, 2010.
  • ---. Hallelujah! The Welcome Table: A Lifetime of Memories with Recipes. Kindle ed., Random House, 2006.
  • ---. I Know Why the Caged Bird Sings. Bantam Books, 1997.
  • Carney, Judith A., and Richard Nicholas Rosomoff. “Memory Dishes of the African Diaspora.” In the Shadow of Slavery: Africa’s Botanical Legacy in the Atlantic World, University of California Press, 2009, pp. 177-86. JSTOR, www.jstor.org/stable/10.1525/j. ctt1pnp15.16. Accessed 12 Dec. 2018.
  • Choma-Sampson, Tasha, and Tosha Sampson-Choma. “Come, Dine at My Table: The Enactment of Safe Spaces in the Cookbooks of Maya Angelou.” CLA Journal, vol. 58, no. 1/2, 2014, pp. 105–117. JSTOR, www.jstor.org/stable/44326223. Accessed 12 Dec. 2018.
  • Cooley, Angela Jill. To Live and Dine in Dixie: Foodways and Culture in the Twentieth-Century South. 2011. The University of Alabama, PhD dissertation. ProQuest, search.proquest.com/pqdtglobal/docview/903793139/ F03C06957BEE4AF1PQ/1?accountid=11248. Accessed 10 Dec. 2018.
  • Eves, Rosalyn Collings. “A Recipe for Remembrance: Memory and Identity in African-American Women’s Cookbooks.” Rhetoric Review, vol. 24, no. 3, 2005, pp. 280-97. JSTOR, www.jstor.org/ stable/20176662. Accessed 12 Dec. 2018.
  • Ferris, Marcie Cohen. “The Edible South.” Southern Cultures, vol. 15, no. 4, 2009, pp. 3-27. JSTOR, www.jstor.org/stable/26214237. Accessed 12 Dec. 2018.
  • Hall, Robert L. “Africa and the American South: Culinary Connections.” The Past Is Not Dead: Essays from the Southern Quarterly, edited by Douglas B. Chambers and Kenneth Watson, University Press of Mississippi, 2012, pp. 291-323. JSTOR, www.jstor.org/ stable/j.ctt24hxzz.24. Accessed 12 Dec. 2018.
  • Henderson, Laretta. “‘Ebony Jr!’ and ‘Soul Food’: The Construction of Middle-Class African American Identity through the Use of Traditional Southern Foodways.” Melus, vol. 32, no. 4, 2007, pp. 81-97. JSTOR, www.jstor.org/stable/30029833. Accessed 12 Dec. 2018.
  • Kelting, Lily. “The Entanglement of Nostalgia and Utopia in Contemporary Southern Food Cookbooks.” Food, Culture & Society, vol. 19, no. 2, 2016, pp. 361-87. Taylor & Francis, doi: 10.1080/15528014.2016.1178549. Accessed 12 Dec. 2018.
  • Palmié, Stephan. “Intangible Cultural Property, Semiotic Ideology, and the Vagaries of Ethnoculinary Recognition.” African Arts, vol. 42, no. 4, 2009, pp. 54-61. JSTOR, www.jstor.org/stable/20627027. Accessed 12 Dec. 2018.
  • Poe, Tracy N. “The Origins of Soul Food in Black Urban Identity: Chicago, 1915-1947.” American Studies International, vol. 37, no. 1, 1999, pp. 4-33. JSTOR, www.jstor.org/stable/41279638. Accessed 12 Dec. 2018.
  • Smith, Sidonie, and Julia Watson. Reading Autobiography: A Guide for Interpreting Life Narratives. Second ed., University of Minnesota Press, 2010.
  • Theophano, Janet. Eat My Words: Reading Women’s Lives through the Cookbooks They Wrote. Palgrave Macmillan, 2003. Google Books, books.google.com.tr/books?id=vjK2olm ZMCMC&lpg=PP1&hl=tr&pg=PP5#v=onepage&q&f=false. Accessed 18 June 2019.
  • Tipton-Martin, Toni. “Breaking the Jemima Code: The Legacy of African American Cookbooks.” Ecotone, vol. 10, no. 1, 2014, pp. 116-20. Project Muse, doi.org/10.1353/ect.2014.0042. Accessed 14 Dec. 2018.
  • Vizenor, Gerald. “Aesthetics of Survivance: Literary Theory and Practice.” Survivance: Narratives of Native Presence, edited by Gerald Vizenor, University of Nebraska Press, 2008, pp. 1-23. Google Books, books.google.com.tr/ books?id=pp3B2dAnX8wC&lpg=PP1&vq=Vizenor %2C%20Gerald%20R.%20Survivance%3A%20Narratives%20 of%20Native%20Presence.&dq=Vizenor%2C%20Gerald%20 R.%20Survivance%3A%20Narratives%20of%20Native%20 Presence.&hl=tr&pg=PP1#v=onepage&q&f=false. Accessed 14 Aug. 2019.
  • Whit, William C. “Soul Food as Cultural Creation.” Journal for the Study of Food and Society, vol. 3, no.1, 1999, pp. 37-47. Taylor & Francis, doi: 10.2752/152897999786690717. Accessed 12 Dec. 2018.
  • Zafar, Rafia. “Elegy and Remembrance in the Cookbooks of Alice B. Toklas and Edna Lewis.” Melus, vol. 38, no. 4, 2013, pp. 32- 51. JSTOR, www.jstor.org/stable/24570016. Accessed 12 Dec. 2018.
  • ---. “The Signifying Dish: Autobiography and History in Two Black Women’s Cookbooks.” Feminist Studies, vol. 25, no. 2, 1999, pp. 449-69. JSTOR, www.jstor.org/stable/3178690. Accessed 12 Dec. 2018.
Yıl 2021, Sayı: 55, 121 - 143, 01.05.2021

Öz

Kaynakça

  • Angelou, Maya. Great Food, All Day Long: Cook Splendidly, Eat Smart. Random House, 2010.
  • ---. Hallelujah! The Welcome Table: A Lifetime of Memories with Recipes. Kindle ed., Random House, 2006.
  • ---. I Know Why the Caged Bird Sings. Bantam Books, 1997.
  • Carney, Judith A., and Richard Nicholas Rosomoff. “Memory Dishes of the African Diaspora.” In the Shadow of Slavery: Africa’s Botanical Legacy in the Atlantic World, University of California Press, 2009, pp. 177-86. JSTOR, www.jstor.org/stable/10.1525/j. ctt1pnp15.16. Accessed 12 Dec. 2018.
  • Choma-Sampson, Tasha, and Tosha Sampson-Choma. “Come, Dine at My Table: The Enactment of Safe Spaces in the Cookbooks of Maya Angelou.” CLA Journal, vol. 58, no. 1/2, 2014, pp. 105–117. JSTOR, www.jstor.org/stable/44326223. Accessed 12 Dec. 2018.
  • Cooley, Angela Jill. To Live and Dine in Dixie: Foodways and Culture in the Twentieth-Century South. 2011. The University of Alabama, PhD dissertation. ProQuest, search.proquest.com/pqdtglobal/docview/903793139/ F03C06957BEE4AF1PQ/1?accountid=11248. Accessed 10 Dec. 2018.
  • Eves, Rosalyn Collings. “A Recipe for Remembrance: Memory and Identity in African-American Women’s Cookbooks.” Rhetoric Review, vol. 24, no. 3, 2005, pp. 280-97. JSTOR, www.jstor.org/ stable/20176662. Accessed 12 Dec. 2018.
  • Ferris, Marcie Cohen. “The Edible South.” Southern Cultures, vol. 15, no. 4, 2009, pp. 3-27. JSTOR, www.jstor.org/stable/26214237. Accessed 12 Dec. 2018.
  • Hall, Robert L. “Africa and the American South: Culinary Connections.” The Past Is Not Dead: Essays from the Southern Quarterly, edited by Douglas B. Chambers and Kenneth Watson, University Press of Mississippi, 2012, pp. 291-323. JSTOR, www.jstor.org/ stable/j.ctt24hxzz.24. Accessed 12 Dec. 2018.
  • Henderson, Laretta. “‘Ebony Jr!’ and ‘Soul Food’: The Construction of Middle-Class African American Identity through the Use of Traditional Southern Foodways.” Melus, vol. 32, no. 4, 2007, pp. 81-97. JSTOR, www.jstor.org/stable/30029833. Accessed 12 Dec. 2018.
  • Kelting, Lily. “The Entanglement of Nostalgia and Utopia in Contemporary Southern Food Cookbooks.” Food, Culture & Society, vol. 19, no. 2, 2016, pp. 361-87. Taylor & Francis, doi: 10.1080/15528014.2016.1178549. Accessed 12 Dec. 2018.
  • Palmié, Stephan. “Intangible Cultural Property, Semiotic Ideology, and the Vagaries of Ethnoculinary Recognition.” African Arts, vol. 42, no. 4, 2009, pp. 54-61. JSTOR, www.jstor.org/stable/20627027. Accessed 12 Dec. 2018.
  • Poe, Tracy N. “The Origins of Soul Food in Black Urban Identity: Chicago, 1915-1947.” American Studies International, vol. 37, no. 1, 1999, pp. 4-33. JSTOR, www.jstor.org/stable/41279638. Accessed 12 Dec. 2018.
  • Smith, Sidonie, and Julia Watson. Reading Autobiography: A Guide for Interpreting Life Narratives. Second ed., University of Minnesota Press, 2010.
  • Theophano, Janet. Eat My Words: Reading Women’s Lives through the Cookbooks They Wrote. Palgrave Macmillan, 2003. Google Books, books.google.com.tr/books?id=vjK2olm ZMCMC&lpg=PP1&hl=tr&pg=PP5#v=onepage&q&f=false. Accessed 18 June 2019.
  • Tipton-Martin, Toni. “Breaking the Jemima Code: The Legacy of African American Cookbooks.” Ecotone, vol. 10, no. 1, 2014, pp. 116-20. Project Muse, doi.org/10.1353/ect.2014.0042. Accessed 14 Dec. 2018.
  • Vizenor, Gerald. “Aesthetics of Survivance: Literary Theory and Practice.” Survivance: Narratives of Native Presence, edited by Gerald Vizenor, University of Nebraska Press, 2008, pp. 1-23. Google Books, books.google.com.tr/ books?id=pp3B2dAnX8wC&lpg=PP1&vq=Vizenor %2C%20Gerald%20R.%20Survivance%3A%20Narratives%20 of%20Native%20Presence.&dq=Vizenor%2C%20Gerald%20 R.%20Survivance%3A%20Narratives%20of%20Native%20 Presence.&hl=tr&pg=PP1#v=onepage&q&f=false. Accessed 14 Aug. 2019.
  • Whit, William C. “Soul Food as Cultural Creation.” Journal for the Study of Food and Society, vol. 3, no.1, 1999, pp. 37-47. Taylor & Francis, doi: 10.2752/152897999786690717. Accessed 12 Dec. 2018.
  • Zafar, Rafia. “Elegy and Remembrance in the Cookbooks of Alice B. Toklas and Edna Lewis.” Melus, vol. 38, no. 4, 2013, pp. 32- 51. JSTOR, www.jstor.org/stable/24570016. Accessed 12 Dec. 2018.
  • ---. “The Signifying Dish: Autobiography and History in Two Black Women’s Cookbooks.” Feminist Studies, vol. 25, no. 2, 1999, pp. 449-69. JSTOR, www.jstor.org/stable/3178690. Accessed 12 Dec. 2018.
Toplam 20 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Kuzey Amerika Dilleri, Edebiyatları ve Kültürleri, Edebi Çalışmalar
Bölüm Research Articles
Yazarlar

Ezgi İlimen Bu kişi benim 0000-0003-3459-7581

Yayımlanma Tarihi 1 Mayıs 2021
Yayımlandığı Sayı Yıl 2021 Sayı: 55

Kaynak Göster

MLA İlimen, Ezgi. “Culinary Survivance: Maya Angelou’s Gastrographic Writing”. Journal of American Studies of Turkey, sy. 55, 2021, ss. 121-43.

JAST - Journal of American Studies of Turkey