Aguecheek's Beef, Belch's Hiccup, and Other Gastronomic Interjections
Regular price
€29.99
14 days return policy
Shipping & Delivery
A01=Robert Appelbaum
author
Author_Robert Appelbaum
cannibal
Category=DSB
Category=JBCC4
Category=NHTB
Category=WB
class
classism
comics
cookbook
crusoe
cuisine
culinary
cultural
culture
cutlery
diet
dieting
early modern
eating
economic
emile
english
eq_bestseller
eq_biography-true-stories
eq_food-drink
eq_history
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_society-politics
era
europe
food
foodways
gastronomy
hamlet
haute
interdisciplinary
literary
literature
missionary
novels
prestige
rousseau
shakespeare
social
time period
twelfth night
utopia
weight loss
Product details
- ISBN 9780226021270
- Weight: 624g
- Dimensions: 17 x 23mm
- Publication Date: 15 Jun 2012
- Publisher: The University of Chicago Press
- Publication City/Country: US
- Product Form: Paperback
Secure
checkout
Fast Shipping
Easy returns
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.
Robert Appelbaum is professor of English literature at Uppsala University, Sweden.
