Description

This study analyzes how 20th- and 21st-century U.S. playwrights, belonging to various ethnic or religious groups, have used food in their dramatic works. The 16 chapters, each devoted to an individual play, show how Glaspell, O'Neill, Wilder, Odets, Kaufman, Miller, Williams, Shepard, Mamet, Wilson, Margulies, LaBute, Ruhl, Letts, Still, and Cho have used food in their plays and how food resonates with each one's artistic projects. The dramatic works covered are associated with passages extracted from 140 U.S. plays that depict comparable food-related scenes, and culinary investigations help characterize the authors' aesthetics.

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