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

Appelbaum, Robert 1952- (Author).

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.

Record details

ISBN: 9780226021263 (cloth : alk. paper)
ISBN: 0226021262 (cloth : alk. paper)
ISBN: 0226021289 (electronic bk.)
ISBN: 9780226021287 (electronic bk.)
Physical Description: 1 online resource (xxi, 375 pages) : illustrations
remote
electronic resource
Publisher: Chicago : University of Chicago Press, 2006.

Content descriptions

General Note:	Multi-User. CatBulkString:apr.11.13 CatMonthString:apr.13
Bibliography, etc. Note:	Includes bibliographical references (pages 343-361) and index.
Formatted Contents Note:	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.
Terms Governing Use and Reproduction Note:	Access requires VIU IP addresses and is restricted to VIU students, faculty and staff. Access restricted by subscription.
Source of Description Note:	Description based on print version record.