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Aguecheek's Beef, Belch's Hiccup, and Other Gastronomic Interjections : Literature, Culture, and Food Among the Early Moderns /
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 Bee...
| Autor principal: | |
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| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Chicago :
University of Chicago Press,
[2008]
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Appelbaum, Robert, |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 245 | 1 | 0 | |a Aguecheek's Beef, Belch's Hiccup, and Other Gastronomic Interjections : |b Literature, Culture, and Food Among the Early Moderns / |c Robert Appelbaum. |
| 264 | 1 | |a Chicago : |b University of Chicago Press, |c [2008] | |
| 264 | 4 | |c ©2006 | |
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| 505 | 0 | 0 | |t Frontmatter -- |t Contents -- |t Illustrations -- |t Preface -- |t Acknowledgments -- |t A Note on the Texts -- |t Chapter One. Aguecheek's Beef, Hamlet's Baked Meat -- |t Chapter Two. The Sensational Science -- |t Chapter Three. The Cookbook as Literature -- |t Chapter Four. The Food of Wishes, from Cockaigne to Utopia -- |t Chapter Five. Food of Regret -- |t Chapter Six. Belch's Hiccup -- |t Chapter Seven. Cannibals and Missionaries -- |t Conclusion. Crusoe's Friday, Rousseau's Émile -- |t Notes -- |t Select Bibliography -- |t Index |
| 506 | 0 | |a restricted access |u http://purl.org/coar/access_right/c_16ec |f online access with authorization |2 star | |
| 520 | |a 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. | ||
| 538 | |a Mode of access: Internet via World Wide Web. | ||
| 546 | |a In English. | ||
| 588 | 0 | |a Description based on online resource; title from PDF title page (publisher's Web site, viewed 29. Jun 2022) | |
| 650 | 7 | |a LITERARY CRITICISM / General. |2 bisacsh | |
| 653 | |a gastronomy, literature, literary, interdisciplinary, culture, cultural, food, foodways, early modern, time period, era, english, eating, culinary, cuisine, europe, cutlery, haute, weight loss, diet, dieting, twelfth night, cookbook, comics, novels, prestige, social, class, classism, economic, utopia, cannibal, missionary, rousseau, emile, crusoe, author, hamlet, shakespeare. | ||
| 773 | 0 | 8 | |i Title is part of eBook package: |d De Gruyter |t University of Chicago Press eBook-Package Backlist 2000-2013 |z 9783110635386 |
| 776 | 0 | |c print |z 9780226021263 | |
| 856 | 4 | 0 | |u https://degruyter.uam.elogim.com/isbn/9780226021287 |z Texto completo |
| 912 | |a 978-3-11-063538-6 University of Chicago Press eBook-Package Backlist 2000-2013 |c 2000 |d 2013 | ||
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