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  E-mail Message: I thought you might be interested in this item at http://www.worldcat.org/oclc/646784258 Title: Aguecheek's beef, belch's hiccup, and other gastronomic interjections : literature, culture, and food among the early moderns Author: Robert Appelbaum Publisher: Chicago : University of Chicago Press, 2006. ISBN/ISSN: 9780226021287 0226021289 1281959049 9781281959041 9786611959043 6611959041 OCLC:646784258

  
  

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

Author:	Robert Appelbaum
Publisher:	Chicago : University of Chicago Press, 2006.
Edition/Format:	eBook : Document : EnglishView all editions and formats
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.  Read more...
Rating:	(not yet rated) 0 with reviews - Be the first.
Subjects	Food in literature. Food -- Social aspects. Aliments dans la littérature. View all subjects
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