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
