From PhD Thesis âFood and Cheer and Prose: The Gastronomy of Fantastic Literatureâ
Introduction: The Menu is Not the Meal
âWhat do you want for dinner?â and âWhat book should I read next?â are not as disparate questions one might assume straightaway. What is for dinner is just what is for dinner, for most people. However, both queries can encompass immense variations of the human experience, if only one meal or one story at a time. For some, the question of dinnertime does not seem to carry the same magnitude of academic considerations as to what a particular work of literature has done in the building up of, or in the dismantling of, civilizations. Food as an integral part of literary theory and analysis is a growing niche, now recognized as deserving of its own scholarship. This thesis will seek to rectify and reconcile the bridges between the dinner table and the bookshelf.
Until recently, there was not a separate academic discipline to study food cultures and foodways. To study food at an academic level was mostly relegated to the scientific minded fields of nutrition and food ecology with some considerations in human anthropology such as in the works of Claude Levi-Strauss (The Raw and the Cooked) and in some of Margaret Meadâs observations (Food Habits Research: Problems of the 1960âs). In the new millennia, the growing field of food studies has emerged as âan academic discipline that studies the relationships between food and the human experienceâ (Zhen, 2019, p. 19). Incidentally, at the same time scholastic considerations of fantastic literature, and its place of deserving analysis in literary theory, has also increased. This thesis then sits at a nexus of human experience as it considers the âgastronomy of fantastic literature.â The word âgastronomyâ has several considerations in that it has come to mean âthe art of eatingâ in common discourse but it is also the concept that âa meal had links beyond the kitchen to the culture and landscapeâ (Davidson, 2014, âgastronomyâ). The âfantasticâ draws from Dr. Erik S. Rabkinâs Fantastic Worlds: Myths, Tales, and Stories that: âSuch worlds are not merely different from our own, but alternative to our own. Fantastic worldsâ perhaps paradoxicallyâ are defined for us and are of interest to us by virtue of their relationship to the real world we imagine to have been thought normal when the story was composedâ (1979, p. 4, italics in original). Under the umbrella of âfantastic,â I have drawn from traditional fantasy sources such as J.R.R. Tolkienâs The Lord of the Rings, but also from other subgenres such as horror, science fiction, and magical realism that have both influenced me as a writer and as an academic, as well as examples that will provide clarity and context in the understanding of the theories I have presented in defining the âgastronomy of fantastic literature.â
Because food studies is a new academic field, even more so when considering the gastronomy of fantastic literature, questions about the nature of food in literature can cast a wide berth. As such those that arose early in my research included: âwhy is food imagery important to works of SFF?,â âhow can it be identified and classified and how has it changed throughout the years?,â âhow is it different in SFF versus other fiction genres?,â and âdoes food imagery change between SFF subgenres?â These are hypotheses of which I have elaborated on in chapters two and four. Much of chapter three formed around the queries âhow does food imagery play into world building and setting?â and âhow does food define characters in their response to the meals they eat or food they encounter?â A final research postulation that formed during my research proposal was the consideration of the both the writerâs and the readerâs reactions in regards to personal dietary preferences and primal or cultural aversions to the consumption of taboo food. These are answered throughout this thesis as one considers the nature of such notions as desire, disgust, and vicarious enchantment of fantastic food.
My novel How to Cook a Dragon (HtCaD) was not what I initially proposed as the creative component for this PhD. Originally, I had envisioned a collection of short stories with accompanying recipes to explore how food imagery is used in the different subgenres and tropes of the fantastic, with HtCaD as the central piece of the collection. It grew too big for a short story, but in the longer narrative I was still able to explore and still cook up a menu of the various uses and applications of food imagery within a novel. Philosopher and Zen devotee, Alan Watts was known to often suggest that âthe menu is not the mealâ (1957, p. 13) and in building on that musing, there are many courses to consider in my novel and its accompanying critical commentary.
Throughout my thesis I use a handful of terms. Some concern more recent theories in academia, while others have had new life breathed into them by these theories. Concerning âworld-building,â I have used Mark J.P. Wolfâs preference for a hyphen instead of using world-building as one word or as two separate words. World-building is both the act of, and the result of, creating fictional worlds. âEvery setting of every piece of fiction ever written is by definition a product of someone elseâs imagination,â asserts author Jeff VanderMeer, and to what depths world-building occurs is an indeterminable gradient, varying from one fictional world to the next, between the âPrimary Worldâ and the âSecondary World.â The Primary World is our own reality, whereas a Secondary World is the slice of alternate reality or a whole separate universe in a work of fiction. Examples of Secondary Worlds can be both the fictional French village of Lansquenet-sous-Tannes, which is on the same map of France as Paris and Marseilles in Joanne Harrisâs Chocolat novels, or an entire invented universe riding on four elephants on top of a cosmic turtle in Terry Pratchettâs Discworld series. Finally, there is âsubcreationâ, which originated in J.R.R. Tolkienâs lecture âOn Fairy Storiesâ and was subsequently borrowed by Mark J.P. Wolf for use in Building Imaginary Worlds: The Theory and History of Subcreation:âTolkien termed the making of a secondary world âsubcreationâ, meaning âcreating underâ, since human beings are limited to using the pre-existing concepts found in Godâs creation, ïŹnding new combinations of them that explore the realm of possibilitiesâ (2013, p. 23). These terms became the foundation for exploring how food imagery influences and is influenced by world-building and the consequent considerations of our Primary World versus Secondary Worlds and the subcreation that is unfolded usually via the narrative of a story.
For Chapter One, âTerroir: Oh, the Places You Can Taste,â I propose a theory that fantastic literature itself has its own âterroir,â taken from the French term âgoĂ»t du terroirâ meaning âtaste of place.â Terroir supposes that the flavors of food in our Primary World are affected by the soils, geography, and microclimate of agricultural areas. Historically, the term was merely applied to traditional French foodstuffs such as cheese and wine but has since grown both poetically and scientifically to encompass the âtaste of placeâ in other items such as chocolate and coffee in our world and now via the food imagery in the Secondary Worlds of fantastic literature.
With Chapter Two, ââObjects of Alimentationâ: A Taxonomy of Fantastic Food Imagery,â I consider what qualifies as food imagery in fantastic literature and how readers can use this new taxonomy to explore the relationships between food and fantastic literature. This taxonomy also contemplates how food as philosophical objects are perceived through the experiences of characters and vicariously in readers.
Moving on to Chapter Three, âMise en Place: The Infrastructures of Fantasy Subcreation,â I examine theories of how food imagery and foodways are integrated into world-building through Mark J.P. Wolfâs theories of subcreation and its infrastructures of nature, culture, language, and mythology and philosophy. There is also an analysis of particular food subcultures, which are often explored via the narrative of fantastic works.
Finally, Chapter Four âMastering the Art of Fantastic Food: The Context and Creative Practice of How to Cook a Dragon,â explores the pantry of ingredients that went into the creative practice of my novel and how fantastic subgenres such as high fantasy, low fantasy, and urban fantasy, and the tropes inherent in their traditions, shaped my novel and PhD.
Before continuing on to the rest of this thesis, I would like to call upon an assertion of literary theorist Rosemary Jackson, who wrote that fantasy is a âliterature of desireâ (1988, pp. 3-4). One of the greatest of human desires, both of survival and of pleasure, is that of food. A meal can make or break a day for any real or fictional person; it can soothe, provide comfort, and even ignite the human desires to avoid the negative, mainly those of disgust and illness in regards to rotten or taboo food. Both sides of desire will be explored in the preceding chapters, explaining some of the context of the desires in the characters of How to Cook a Dragon and in the desires emanating from my research.