The Dynamics of Gender in Early Modern France
(Ashgate, 2014) Read more
Professor Domna C. Stanton, Ph.D. Program in French, The Graduate Center, CUNY, has published a book entitled The Dynamics of Gender in Early Modern France (Ashgate, 2014).
In its six case studies, The Dynamics of Gender in Early Modern France works out a model for (early modem) gender, which is articulated in the introduction. The book comprises essays on the construction of women: three in texts by male and three by female writers, including Racine. Fenelon, Poulain de la Barre, in the first part; La Guette, La Fayette and Seviqne, in the second. These studies thus also take up different genres: satire, tragedy and treatise; memoir. novella and letter-writing. Since gender is a relational construct. each chapter considers as well specific textual and contextual representations of men. In every instance, Stanton looks for signs of conformity to-and deviations from-normative gender scripts.
The Dynamics of Gender adds a new dimension to early modern French literary and cultural studies: it incorporates a dynamic (shifting) theory of gender, and it engages both contemporary critical theory and literary historical readings of primary texts and established concepts in the field. This book emphasizes the central importance of historical context and close reading from a feminist perspective, which it also interrogates as a practice. The Afterword examines some of the meanings of reading-as-a-feminist.
Review Excerpt: "Writing with great elegance and critical depth, Stanton brings together a deep understanding of the literary and cultural history of seventeenth-century France as well as of gender theory. Readers will benefit for many years to come from Stanton's knowledge of the highly controversial aspects of women's history in all its nuances (seen from both the male and female perspectives) and from her readings of the texts she analyzes in which philology becomes a form of rigorous philosophy, illuminating the status of women in early modern society."
- Lawrence D. Kritzman, Dartmouth College, USA Read more
The Graduate Center has been awarded a U.S. Department of Education grant to establish a National Language Resource Center (LRC), a highly selective honor that will enhance research and development of language education. Read more
Philippe Geinoz has joined the French Program as a Research Fellow in Fall 2014. He is presently working on a project entitled, “American Concerns: The US Presence and Aesthetic Inquiries in French Literature Around 1880,” funded by the Swiss National Science Foundation. Read more
Paroles et silences chez Marie-Célie Agnant: L’oublieuse mémoire d’Haïti
Distinguished Professor André Aciman of the Ph.D. Programs in Comparative Literature and French published a memoir in a recent issue of the New Yorker. Aciman's poignant memoir, “Are You... Read more
Professor Jerry Carlson conversed with actress Marisa Tomei and Roberto Pombo, editor-in-chief of the Colombian daily El Tiempo, for the Barranquilla Carnaval de las Artes this weekend. The Spanish transcript of the discussion can be read on the El Tiempo website.
Distinguished Professor Domna Stanton will present a lecture entitled "Enslaved to Chocolate: Culture, Commerce and Gender in 17th Century France" at Columbia/Maison francaise on Wednesday, February 19th at 6:00 P.M. Professor Stanton explores the cult of chocolate introduced by Spanish-born queens to the court of Louis XIV and retraces its production through France's Atlantic slave trade and imperial rivalvies. Her talk highlights the ambivalences that attended the medicalization and sexualization of chocolate as its consumption expanded into the city street. Read more
The Modern Art Cookbook
(Reaktion Books, 2013)
Professor Mary Ann Caws' new book is out, and The Modern Art Cookbook is receiving glowing reviews. Here is the summary from the University of Chicago Press website:
"Matisse, Picasso, Hockney—they may not have been from the same period, but they all painted still lifes of food. And they are not alone. Andy Warhol painted soup cans, Claes Oldenburg sculpted an ice cream cone on the top of a building in Cologne, Jack Kerouac’s Sal ate apple pie across the country, and Truman Capote served chicken hash at the Black and White Ball. Food has always played a role in art, but how well and what did the artists themselves eat? Exploring a panoply of artworks of food, cooking, and eating from Europe and the Americas, The Modern Art Cookbook opens a window into the lives of artists, writers, and poets in the kitchen and the studio throughout the twentieth century and beyond." Read more