Aguecheek's beef, belch's hiccup, and other gastronomic interjections [electronic resource] : literature, culture, and food among the early moderns / Robert Appelbaum.
Material type: TextPublication details: Chicago : University of Chicago Press, 2006.Description: 1 online resource (xxi, 375 p.) : illISBN:- 9780226021287 (electronic bk.)
- 0226021289 (electronic bk.)
- 809/.933559 22
- PN56.F59 A67 2006eb
Item type | Current library | Call number | URL | Status | Date due | Barcode | |
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ელ.რესურსი | ეროვნული სამეცნიერო ბიბლიოთეკა 1 | Link to resource | Available |
Includes bibliographical references (p. 343-361) and index.
Description based on print version record.
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;
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.
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