| Description |
1 online resource (xxi, 375 pages) : illustrations |
| 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 |
| Bibliography |
Includes bibliographical references (pages 343-361) and index |
| Notes |
Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. http://purl.oclc.org/DLF/benchrepro0212 MiAaHDL |
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English |
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Print version record |
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digitized 2010 HathiTrust Digital Library committed to preserve pda MiAaHDL |
| Subject |
Food in literature.
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Food -- Social aspects
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TRAVEL -- Special Interest -- Literary.
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LITERARY CRITICISM -- General.
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Food in literature
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Food -- Social aspects
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Bellettrie.
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Eetcultuur.
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Kookboeken.
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Europa (geografie)
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Amerika.
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| Form |
Electronic book
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| LC no. |
2006014543 |
| ISBN |
9780226021287 |
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0226021289 |
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1281959049 |
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9781281959041 |
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9786611959043 |
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6611959041 |
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