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Not just porridge : English literati at table /
The essays presented here address both the scholar and the bold, adventurous cook. They offer the crumbs of what might be found in great and famous works of literature. Concocted in Italy by scholars of English and sifted through the judgement of the English editor, this volume traces a curious hist...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés Italiano |
| Publicado: |
Oxford :
Archaeopress Publishing Ltd,
[2017]
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Introduction. Food tasted and described: a kind of literary history (Francesca Orestano); Roger of Ware: a medieval masterchef in Chaucer's Canterbury Tales (Cristina Paravano); Caliban's dinner (Margaret Rose); At table with Dr Johnson: food for the body, nourishment for the mind (Giovanni Iamartino); Jane Austen: appetite and sensibility (Chiara Biscella); Romantic food at Dove Cottage: Dorothy Wordsworth's cookery and kitchen garden (Anna Rudelli); Percy Bysshe Shelley, a vegetarian poet (Marco Canani); Mrs Beeton: cooking, science, and innovations in the Victorian kitchen (Beatrice Moja); Charles Dickens from street food to the restaurant (Claudia Cremonesi); Henry James goes on a diet: a chronicle of a private drama (Elena Ogliari); Bennett, Strachey and the preparation of the omelette (Karin Mosca); Leopold Bloom's grilled mutton kidneys (Maria Cristina Mancini); Virginia Woolf and the cooking range (Francesca Orestano); A. A. Milne: Tea (and lots of honey) in the Hundred Acre Wood (Francesca Gorini); Roald Dahl's revolting food fantasies (Angela Anna Iuliucci); Bridget Jones and the temptations of junk food (Ilaria Parini); Coraline: frozen food vs a warm-hearted family? (Dalila Forni).