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 / Robert Appelbaum.

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 separ...

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Bibliographic Details
Main Author: Appelbaum, Robert, 1952-
Format: eBook
Language:English
Published: Chicago : University of Chicago Press, 2006.
Subjects:
Food in literature.
Food > Social aspects.
TRAVEL > Special Interest > Literary.
LITERARY CRITICISM > General.
Food in literature
Food > Social aspects
Bellettrie.
Eetcultuur.
Kookboeken.
Europa (geografie)
Amerika.
Online Access:Click for online access
Table of 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.

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