Aguecheek's Beef, Belch's Hiccup, and Other Gastronomic Interjections: Literature, Culture, and Food Among the Early Moderns
University of Chicago Press, 15. 9. 2008 - 376 strán (strany)
We didn’t always eat the way we do today, or think and feel about eating as we now do. But we can trace the roots of our own eating culture back to the culinary world of early modern Europe, which invented cutlery, haute cuisine, the weight-loss diet, and much else besides. Aguecheek’s Beef, Belch’s Hiccup tells the story of how early modern Europeans put food into words and words into food, and created an experience all their own. Named after characters in Shakespeare’s Twelfth Night, this lively study draws on sources ranging from cookbooks to comic novels, and examines both the highest ideals of culinary culture and its most grotesque, ridiculous and pathetic expressions. Robert Appelbaum paints a vivid picture of a world in which food was many things—from a symbol of prestige and sociability to a cause for religious and economic struggle—but always represented the primacy of materiality in life. Peppered with illustrations and a handful of recipes, Aguecheek’s Beef, Belch’s Hiccup will appeal to anyone interested in early modern literature or the history of food.
Čo hovoria ostatní - Napísať recenziu
Na obvyklých miestach sme nenašli žiadne recenzie.
2 The Sensational Science
3 The Cookbook as Literature
4 The Food of Wishes From Cockaigne to Utopia
5 Food of Regret
6 Belchs Hiccup
Iné vydania - Zobraziť všetky
Aguecheek's Beef, Belch's Hiccup, and Other Gastronomic Interjections ...
Obmedzený náhľad - 2006
Apicius appetite apple baked meat banquet Barbados Bartolomeo Platina Bartolomeo Scappi beef belch body bread called Cambridge University Press cannibalism chicken civility Cockaigne colonial conﬂict consumption cook cookbook cookery Cornaro corruption Crusoe cuisine culinary culture diet digestion dining dinner discourse dishes early modern period eaten eating and drinking edited eggs England English European fantasy feast ﬁnally ﬁnd ﬁne ﬁre ﬁrst ﬁsh ﬂesh foodstuffs foodways French fruit fruitarian Galen George Sandys gluttony Grataroli Hamlet hiccup History human humors hunger Ibid idea Indians Italian kind language Le viandier Leonardus Lessius Léry Ligon live London Massimo Montanari meal Medieval Milton nature nourishment one’s Paradise Paradise Lost Platina pleasure Rabelais reader recipes regimens Renaissance roasted salt sauce scientiﬁc served seventeenth century Shakespeare signiﬁcant SirToby social society speciﬁc stomach story sugar taste things tion trans Translated Tupinamba Twelfth Night utopia vegetarianism wine writers yolks York