Aguecheek's Beef, Belch's Hiccup, and Other Gastronomic Interjections : Literature, Culture, and Food Among the Early Moderns /

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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...

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Detalles Bibliográficos
Autor principal: Appelbaum, Robert (Autor)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Chicago : University of Chicago Press, [2008]
Temas:
LITERARY CRITICISM / General.
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.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Frontmatter
  • Contents
  • Illustrations
  • Preface
  • Acknowledgments
  • A Note on the Texts
  • Chapter One. Aguecheek's Beef, Hamlet's Baked Meat
  • Chapter Two. The Sensational Science
  • Chapter Three. The Cookbook as Literature
  • Chapter Four. The Food of Wishes, from Cockaigne to Utopia
  • Chapter Five. Food of Regret
  • Chapter Six. Belch's Hiccup
  • Chapter Seven. Cannibals and Missionaries
  • Conclusion. Crusoe's Friday, Rousseau's Émile
  • Notes
  • Select Bibliography
  • Index

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