Aguecheek's beef, belch's hiccup, and other gastronomic interjections : literature, culture, and food among the early moderns (eBook, 2006) [WorldCat.org]
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Aguecheek's beef, belch's hiccup, and other gastronomic interjections : literature, culture, and food among the early moderns
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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  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Appelbaum, Robert, 1952-
Aguecheek's beef, belch's hiccup, and other gastronomic interjections.
Chicago : University of Chicago Press, 2006
(DLC) 2006014543
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Robert Appelbaum
ISBN: 9780226021287 0226021289 1281959049 9781281959041 9786611959043 6611959041
OCLC Number: 646784258
Language Note: English.
Reproduction Notes: Electronic reproduction. [Place of publication not identified] : HathiTrust Digital Library, 2010. MiAaHDL
Description: 1 online resource (xxi, 375 pages) : illustrations
Details: 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.
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.
Responsibility: Robert Appelbaum.
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Abstract:

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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