LEADER 03554nam 2200625 a 450 001 9910453801003321 005 20200520144314.0 010 $a1-281-95904-9 010 $a9786611959043 010 $a0-226-02128-9 024 7 $a10.7208/9780226021287 035 $a(CKB)1000000000579715 035 $a(EBL)408175 035 $a(OCoLC)476227760 035 $a(SSID)ssj0000100547 035 $a(PQKBManifestationID)11111462 035 $a(PQKBTitleCode)TC0000100547 035 $a(PQKBWorkID)10021074 035 $a(PQKB)11727678 035 $a(MiAaPQ)EBC408175 035 $a(DE-B1597)523711 035 $a(OCoLC)1055278291 035 $a(DE-B1597)9780226021287 035 $a(Au-PeEL)EBL408175 035 $a(CaPaEBR)ebr10265979 035 $a(CaONFJC)MIL195904 035 $a(EXLCZ)991000000000579715 100 $a20060501d2006 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aAguecheek's beef, belch's hiccup, and other gastronomic interjections$b[electronic resource] $eliterature, culture, and food among the early moderns /$fRobert Appelbaum 210 $aChicago $cUniversity of Chicago Press$d2006 215 $a1 online resource (399 p.) 300 $aDescription based upon print version of record. 311 $a0-226-02126-2 320 $aIncludes bibliographical references (p. 343-361) and index. 327 $tFrontmatter -- $tContents -- $tIllustrations -- $tPreface -- $tAcknowledgments -- $tA Note on the Texts -- $tChapter One. Aguecheek's Beef, Hamlet's Baked Meat -- $tChapter Two. The Sensational Science -- $tChapter Three. The Cookbook as Literature -- $tChapter Four. The Food of Wishes, from Cockaigne to Utopia -- $tChapter Five. Food of Regret -- $tChapter Six. Belch's Hiccup -- $tChapter Seven. Cannibals and Missionaries -- $tConclusion. Crusoe's Friday, Rousseau's Émile -- $tNotes -- $tSelect Bibliography -- $tIndex 330 $aWe 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. 606 $aFood in literature 606 $aFood$xSocial aspects 608 $aElectronic books. 615 0$aFood in literature. 615 0$aFood$xSocial aspects. 676 $a809/.933559 700 $aAppelbaum$b Robert$f1952-$0990070 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910453801003321 996 $aAguecheek's beef, belch's hiccup, and other gastronomic interjections$92264592 997 $aUNINA