Cargando…
Not Just Porridge
Concocted in Italy by scholars of English and sifted through the judgement of the English editor, this volume traces a curious history of English literature, from the tasty and spicy recipes of the Middle Ages down to very recent times.
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Oxford :
Archaeopress,
2017.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Cover
- Title Page
- Copyright Page
- Contents
- Francesca Orestano
- Food tasted and described: a kind of literary history
- Introduction
- Cristina Paravano
- Roger of Ware: a medieval masterchef in Chaucer's Canterbury Tales
- Margaret Rose
- Caliban's dinner
- Giovanni Iamartino
- At table with Dr Johnson:
- food for the body, nourishment for the mind
- Chiara Biscella
- Jane Austen: appetite and sensibility
- Anna Rudelli
- Romantic food at Dove Cottage: Dorothy Wordsworth's cookery and kitchen garden
- Marco Canani
- Percy Bysshe Shelley, a vegetarian poet
- Beatrice Moja
- Mrs Beeton: cooking, science, and innovations in the Victorian kitchen
- Claudia Cremonesi
- Dickens from street food to the restaurant
- Elena Ogliari
- Henry James goes on a diet: a chronicle of a private drama
- Karin Mosca
- Bennett, Strachey and the preparation of the omelette
- Maria Cristina Mancini
- Leopold Bloom's grilled mutton kidneys
- Francesca Orestano
- Virginia Woolf and the cooking range
- Francesca Gorini
- A. A. Milne: Tea (and lots of honey)
- in the Hundred Acre Wood
- Angela Anna Iuliucci
- Roald Dahl's revolting food fantasies
- Ilaria Parini
- Bridget Jones and the temptations of junk food
- Dalila Forni
- Coraline: Frozen food vs a warm-hearted family?
- Notes on the authors.