Kooperativer Bibliotheksverbund

UID:

Format: XXI, 375 S. , Ill., Faks. , 24 cm

ISBN: 0226021262 , 9780226021263

Note: Includes bibliographical references and index. - Formerly CIP

Language: English

Subjects: Comparative Studies. Non-European Languages/Literatures , Ethnology

Keywords: Literatur ; Nahrungsaufnahme ; Kochen ; Geschichte

URL: Inhaltsverzeichnis

URL: Autorenbiografie

URL: Verlagsangaben

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Format: Online-Ressource (399 p.)

ISBN: 9780226021263

Content: 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 examin

Note: Description based upon print version of record , Contents; 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;

Additional Edition: ISBN 9780226021287

Additional Edition: ISBN 9780226021263

Additional Edition: Erscheint auch als Druck-Ausgabe Aguecheek's Beef, Belch's Hiccup, and Other Gastronomic Interjections : Literature, Culture, and Food Among the Early Moderns

Language: English

Keywords: Electronic books

URL: Volltext

URL: Volltext

UID:

Format: 1 online resource (399 p.)

Edition: 1st ed.

ISBN: 1-281-95904-9 , 9786611959043 , 0-226-02128-9

Content: 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.

Note: Description based upon print version of record. , 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 , English

Additional Edition: ISBN 0-226-02126-2

Language: English

DOI: 10.7208/9780226021287