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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. It was only at the advent of the early modern period that people stopped eating with their hands from trenchers of bread and started using forks and plates, that lords stopped inviting scores of neighbors to dine together in great halls and instead ate separ...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Chicago :
University of Chicago Press,
2006.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Appelbaum, Robert, |d 1952- | |
| 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. |
| 260 | |a Chicago : |b University of Chicago Press, |c 2006. | ||
| 300 | |a 1 online resource (xxi, 375 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
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| 504 | |a Includes bibliographical references (pages 343-361) and index. | ||
| 505 | 0 | |a Illustrations; Preface; Acknowledgments; A Note on the Texts; 1. Aguecheek's Beef, Hamlet's Baked Meat; 2. The Sensational Science; 3. The Cookbook as Literature; 4. The Food of Wishes, From Cockaigne to Utopia; 5. Food of Regret; 6. Belch's Hiccup; 7. Cannibals and Missionaries; Conclusion: Crusoe's Friday, Rousseau's Emile; Notes; Select Bibliography; Index. | |
| 520 | |a We didn?t always eat the way we do today. It was only at the advent of the early modern period that people stopped eating with their hands from trenchers of bread and started using forks and plates, that lords stopped inviting scores of neighbors to dine together in great halls and instead ate separately in private rooms, and that Europeans started worrying about dining ©¡ la mode, from the most refined nouvelle cuisine. Aguecheek?s Beef, Belch?s Hiccup tells the story of how early modern Europeans put into words these complex and evolving relationships between cooks and diners, hosts and guest. | ||
| 588 | 0 | |a Print version record. | |
| 506 | |3 Use copy |f Restrictions unspecified |2 star |5 MiAaHDL | ||
| 533 | |a Electronic reproduction. |b [Place of publication not identified] : |c HathiTrust Digital Library, |d 2010. |5 MiAaHDL | ||
| 538 | |a Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. |u http://purl.oclc.org/DLF/benchrepro0212 |5 MiAaHDL | ||
| 583 | 1 | |a digitized |c 2010 |h HathiTrust Digital Library |l committed to preserve |2 pda |5 MiAaHDL | |
| 546 | |a English. | ||
| 590 | |a eBooks on EBSCOhost |b EBSCO eBook Subscription Academic Collection - Worldwide | ||
| 650 | 0 | |a Food in literature. | |
| 650 | 0 | |a Food |x Social aspects. | |
| 650 | 6 | |a Aliments dans la littérature. | |
| 650 | 6 | |a Aliments |x Aspect social. | |
| 650 | 7 | |a TRAVEL |x Special Interest |x Literary. |2 bisacsh | |
| 650 | 7 | |a LITERARY CRITICISM |x General. |2 bisacsh | |
| 650 | 7 | |a Food in literature. |2 fast |0 (OCoLC)fst00930837 | |
| 650 | 7 | |a Food |x Social aspects. |2 fast |0 (OCoLC)fst00930613 | |
| 650 | 1 | 7 | |a Bellettrie. |2 gtt |
| 650 | 1 | 7 | |a Eetcultuur. |2 gtt |
| 650 | 1 | 7 | |a Kookboeken. |2 gtt |
| 651 | 7 | |a Europa (geografie) |2 gtt | |
| 651 | 7 | |a Amerika. |2 gtt | |
| 776 | 0 | 8 | |i Print version: |a Appelbaum, Robert, 1952- |t Aguecheek's beef, belch's hiccup, and other gastronomic interjections. |d Chicago : University of Chicago Press, 2006 |w (DLC) 2006014543 |
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