Aguecheek s Beef Belch s Hiccup and Other Gastronomic Interjections

Literature, Culture, and Food Among the Early Moderns Robert Appelbaum ... throwing about the dregs of the universe, to . . . well, to Belch's hiccup, which has nothing to do with Sin and Death, no thing to do with the food of wishes, ...

Aguecheek s Beef  Belch s Hiccup  and Other Gastronomic Interjections

We didn’t always eat the way we do today, or think and feel about eating as we now do. But we can trace the roots of our own eating culture back to the culinary world of early modern Europe, which invented cutlery, haute cuisine, the weight-loss diet, and much else besides. Aguecheek’s Beef, Belch’s Hiccup tells the story of how early modern Europeans put food into words and words into food, and created an experience all their own. Named after characters in Shakespeare’s Twelfth Night, this lively study draws on sources ranging from cookbooks to comic novels, and examines both the highest ideals of culinary culture and its most grotesque, ridiculous and pathetic expressions. Robert Appelbaum paints a vivid picture of a world in which food was many things—from a symbol of prestige and sociability to a cause for religious and economic struggle—but always represented the primacy of materiality in life. Peppered with illustrations and a handful of recipes, Aguecheek’s Beef, Belch’s Hiccup will appeal to anyone interested in early modern literature or the history of food.

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Aguecheek's Beef, Belch's Hiccup, and Other Gastronomic Interjections
Language: en
Pages: 376
Authors: Robert Appelbaum
Categories: Literary Criticism
Type: BOOK - Published: 2008-09-15 - Publisher: University of Chicago Press

We didn’t always eat the way we do today, or think and feel about eating as we now do. But we can trace the roots of our own eating culture back to the culinary world of early modern Europe, which invented cutlery, haute cuisine, the weight-loss diet, and much else
The Pleasures and Horrors of Eating
Language: en
Pages: 464
Authors: Marion Gymnich, Norbert Lennartz
Categories: Literary Criticism
Type: BOOK - Published: 2010 - Publisher: V&R unipress GmbH

Browsing through books and TV channels we find people pre-occupied with eating, cooking and competing with chefs. Eating and food in today's media have become a form of entertainment and art. A survey of literary history and culture shows to what extent eating used to be closely related to all
Political Gastronomy
Language: en
Pages: 240
Authors: Michael A. LaCombe
Categories: History
Type: BOOK - Published: 2012-07-24 - Publisher: University of Pennsylvania Press

"The table constitutes a kind of tie between the bargainer and the bargained-with, and makes the diners more willing to receive certain impressions, to submit to certain influences: from this is born political gastronomy. Meals have become a means of governing, and the fate of whole peoples is decided at
Text, Food and the Early Modern Reader
Language: en
Pages: 190
Authors: Jason Scott-Warren, Andrew Elder Zurcher
Categories: Literary Criticism
Type: BOOK - Published: 2018-08-14 - Publisher: Routledge

In early modern culture, eating and reading were entangled acts. Our dead metaphors (swallowed stories, overcooked narratives, digested information) are all that now remains of a rich interplay between text and food, in which every element of dining, from preparation to purgation, had its equivalent in the literary sphere. Following
Food and Literature
Language: en
Pages:
Authors: Gitanjali G. Shahani
Categories: Literary Criticism
Type: BOOK - Published: 2018-06-30 - Publisher: Cambridge University Press

This volume examines food as subject, form, landscape, polemic, and aesthetic statement in literature. With essays analyzing food and race, queer food, intoxicated poets, avant-garde food writing, vegetarianism, the recipe, the supermarket, food comics, and vampiric eating, this collection brings together fascinating work from leading scholars in the field. It