Front cover image for Aguecheek's beef, belch's hiccup, and other gastronomic interjections : literature, culture, and food among the early moderns

Aguecheek's beef, belch's hiccup, and other gastronomic interjections : literature, culture, and food among the early moderns

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
eBook, English, 2006
University of Chicago Press, Chicago, 2006
1 online resource (xxi, 375 pages) : illustrations
9780226021287, 9781281959041, 9786611959043, 0226021289, 1281959049, 6611959041
646784258
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
Electronic reproduction, [Place of publication not identified], HathiTrust Digital Library, 2010
English
Lakeland College Access (Unlimited Concurrent Users) from EBSCO Academic Collection
NorQuest College Access (Unlimited Concurrent Users) from EBSCO Academic Collection
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