Blood on the Table

Jean Anderson is an Associate Professor of French at Victoria University, Wellington, New Zealand. Carolina Miranda is the Director of European and Latin American languages and cultures at Victoria University, Wellington, New Zealand. Barbara Pezzotti teaches Italian Studies at Monash University, Melbourne, Australia and is an Honorary Research Associate of the Australasian Centre for Italian Studies (ACIS). She is the author of three monographs on Italian crime fiction.

• Table of Contents AcknowledgmentsPreface Introduction Recipes for Murder: Crime Fiction, Food and the Imagination (Jean Anderson)The Chef, in the Kitchen, with the Knife: Anthony Bourdain’s Culinary Crime Fiction (Angelica Michelis)Arancini and Crime Fiction: The Aesthetics of Food in the Inspector Montalbano Franchise (Alfio Leotta)Dying for Foie Gras: Murder, Politics and Ethical Food Production(Heike Henderson)Food and Gender in Crime Fiction: Attitudes to Food and Eating Among Female Detectives (Andrea Hynynen)What’s Eating Her? Anorexia and Female Identity in Ruth Rendell’s Domestic Noir Novella Heartstones (Charlotte Beyer)Food as a Marker of Social Otherness: Lisbeth Salander’s Eating Habits (Jennifer Grünewald)Ajiaco, Rum and Coffee: Food and Identity in Leonardo Padura’s Detective Fiction (Diana Battaglia)Food for Thought: Italy’s Detectives Brunetti and Montalbano(Linda ­Ledford-Miller)Food as the Detective’s Tool in the Héctor Belascoarán Shayne Series (Linda M. Crawford)Serving Up Clues to Maigret: Food in the Crime Fiction of Georges Simenon (Barbara M. Stone)Making a Meal of It: Food as a Symbol of Degrees of Fiction in the Novels of Arthur Upfield (Rachel Franks and Alistair Rolls)Bridging the Gap? Investigating Food and IdentityTransnational Television Series (Carolina Miranda and Barbara Pezzotti)Afterword About the Contributors Index

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