Aguecheek's beef, belch's hiccup, and other gastronomic interjections [electronic resource] : literature, culture, and food among the early moderns / Robert Appelbaum.

By:

Appelbaum, Robert, 1952-

Material type: Text

TextPublication details: Chicago : University of Chicago Press, 2006.Description: 1 online resource (xxi, 375 p.) : illISBN:

9780226021287 (electronic bk.)
0226021289 (electronic bk.)

Subject(s):

Genre/Form:

Electronic books.

Additional physical formats: Print version:: Aguecheek's beef, belch's hiccup, and other gastronomic interjections.DDC classification:

809/.933559 22

LOC classification:

PN56.F59 A67 2006eb

Online resources:

EBSCOhost

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;

Summary: 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.

Tags from this library: No tags from this library for this title. Log in to add tags.

Holdings
Item type	Current library	Call number	URL	Status	Date due	Barcode
ელ.რესურსი	ეროვნული სამეცნიერო ბიბლიოთეკა 1		Link to resource	Available

Includes bibliographical references (p. 343-361) and index.

Description based on print version record.

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.

There are no comments on this title.

to post a comment.

National Science Library of Georgia

Aguecheek's beef, belch's hiccup, and other gastronomic interjections [electronic resource] : literature, culture, and food among the early moderns / Robert Appelbaum.