Call for Papers: Fixing Foods in Literary Modernity
Northeast Modern Language Association (NeMLA)
March 15-18, 2012--Rochester, New York
For better and for worse, modernity has surely left its mark on the food we daily eat. Two hundred years ago in 1812, Bryan Donkin purchased from a London broker the patent for canning food items inside tin containers. Within the next decade canned goods were widespread in Britain and France (Robertson 123). One hundred and fifty years ago in the spring of 1862, Louis Pasteur and Claude Bernard's experiments with heating liquids eventually led to pasteurized drinks—first wine and beer and then, later, milk (Greene, Guzel-Seydim, and Seydim 88).