Aguecheek's beef, belch's hiccup, and other gastronomic interjections :: literature, culture, and food among the early moderns /
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...
Gespeichert in:
| 1. Verfasser: | |
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| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Chicago :
University of Chicago Press,
2006.
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | 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. |
| Beschreibung: | 1 online resource (xxi, 375 pages) : illustrations |
| Format: | Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. |
| Bibliographie: | Includes bibliographical references (pages 343-361) and index. |
| ISBN: | 9780226021287 0226021289 1281959049 9781281959041 9786611959043 6611959041 |
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| 100 | 1 | |a Appelbaum, Robert, |d 1952- |1 https://id.oclc.org/worldcat/entity/E39PBJyMg8rttCQPwDpxRCdqQq |0 http://id.loc.gov/authorities/names/n2001038989 | |
| 245 | 1 | 0 | |a Aguecheek's beef, belch's hiccup, and other gastronomic interjections : |b literature, culture, and food among the early moderns / |c Robert Appelbaum. |
| 260 | |a Chicago : |b University of Chicago Press, |c 2006. | ||
| 300 | |a 1 online resource (xxi, 375 pages) : |b illustrations | ||
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| 504 | |a Includes bibliographical references (pages 343-361) and index. | ||
| 505 | 0 | |a 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. | |
| 520 | |a 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. | ||
| 588 | 0 | |a Print version record. | |
| 506 | |3 Use copy |f Restrictions unspecified |2 star |5 MiAaHDL | ||
| 533 | |a Electronic reproduction. |b [Place of publication not identified] : |c HathiTrust Digital Library, |d 2010. |5 MiAaHDL | ||
| 538 | |a Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. |u http://purl.oclc.org/DLF/benchrepro0212 |5 MiAaHDL | ||
| 583 | 1 | |a digitized |c 2010 |h HathiTrust Digital Library |l committed to preserve |2 pda |5 MiAaHDL | |
| 546 | |a English. | ||
| 650 | 0 | |a Food in literature. |0 http://id.loc.gov/authorities/subjects/sh85050279 | |
| 650 | 0 | |a Food |x Social aspects. | |
| 650 | 6 | |a Aliments dans la littérature. | |
| 650 | 6 | |a Aliments |x Aspect social. | |
| 650 | 7 | |a TRAVEL |x Special Interest |x Literary. |2 bisacsh | |
| 650 | 7 | |a LITERARY CRITICISM |x General. |2 bisacsh | |
| 650 | 7 | |a Food in literature |2 fast | |
| 650 | 7 | |a Food |x Social aspects |2 fast | |
| 650 | 1 | 7 | |a Bellettrie. |2 gtt |
| 650 | 1 | 7 | |a Eetcultuur. |2 gtt |
| 650 | 1 | 7 | |a Kookboeken. |2 gtt |
| 651 | 7 | |a Europa (geografie) |2 gtt | |
| 651 | 7 | |a Amerika. |2 gtt | |
| 653 | |a gastronomy, literature, literary, interdisciplinary, culture, cultural, food, foodways, early modern, time period, era, english, eating, culinary, cuisine, europe, cutlery, haute, weight loss, diet, dieting, twelfth night, cookbook, comics, novels, prestige, social, class, classism, economic, utopia, cannibal, missionary, rousseau, emile, crusoe, author, hamlet, shakespeare. | ||
| 655 | 4 | |a Electronic book. | |
| 776 | 0 | 8 | |i Print version: |a Appelbaum, Robert, 1952- |t Aguecheek's beef, belch's hiccup, and other gastronomic interjections. |d Chicago : University of Chicago Press, 2006 |w (DLC) 2006014543 |
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Datensatz im Suchindex
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| author | Appelbaum, Robert, 1952- |
| author_GND | http://id.loc.gov/authorities/names/n2001038989 |
| author_facet | Appelbaum, Robert, 1952- |
| author_role | |
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| building | Verbundindex |
| bvnumber | localFWS |
| callnumber-first | P - Language and Literature |
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| collection | ZDB-4-EBA |
| 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. |
| ctrlnum | (OCoLC)646784258 |
| dewey-full | 809/.933559 |
| dewey-hundreds | 800 - Literature (Belles-lettres) and rhetoric |
| dewey-ones | 809 - History, description & criticism |
| dewey-raw | 809/.933559 |
| dewey-search | 809/.933559 |
| dewey-sort | 3809 6933559 |
| dewey-tens | 800 - Literature (Belles-lettres) and rhetoric |
| discipline | Literaturwissenschaft |
| format | Electronic eBook |
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| spelling | Appelbaum, Robert, 1952- https://id.oclc.org/worldcat/entity/E39PBJyMg8rttCQPwDpxRCdqQq http://id.loc.gov/authorities/names/n2001038989 Aguecheek's beef, belch's hiccup, and other gastronomic interjections : literature, culture, and food among the early moderns / Robert Appelbaum. Chicago : University of Chicago Press, 2006. 1 online resource (xxi, 375 pages) : illustrations text txt rdacontent computer c rdamedia online resource cr rdacarrier data file rda Includes bibliographical references (pages 343-361) and index. 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. 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. Print version record. Use copy Restrictions unspecified star MiAaHDL Electronic reproduction. [Place of publication not identified] : HathiTrust Digital Library, 2010. MiAaHDL Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. http://purl.oclc.org/DLF/benchrepro0212 MiAaHDL digitized 2010 HathiTrust Digital Library committed to preserve pda MiAaHDL English. Food in literature. http://id.loc.gov/authorities/subjects/sh85050279 Food Social aspects. Aliments dans la littérature. Aliments Aspect social. TRAVEL Special Interest Literary. bisacsh LITERARY CRITICISM General. bisacsh Food in literature fast Food Social aspects fast Bellettrie. gtt Eetcultuur. gtt Kookboeken. gtt Europa (geografie) gtt Amerika. gtt gastronomy, literature, literary, interdisciplinary, culture, cultural, food, foodways, early modern, time period, era, english, eating, culinary, cuisine, europe, cutlery, haute, weight loss, diet, dieting, twelfth night, cookbook, comics, novels, prestige, social, class, classism, economic, utopia, cannibal, missionary, rousseau, emile, crusoe, author, hamlet, shakespeare. Electronic book. Print version: Appelbaum, Robert, 1952- Aguecheek's beef, belch's hiccup, and other gastronomic interjections. Chicago : University of Chicago Press, 2006 (DLC) 2006014543 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=260064 Volltext |
| spellingShingle | Appelbaum, Robert, 1952- Aguecheek's beef, belch's hiccup, and other gastronomic interjections : literature, culture, and food among the early moderns / 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. Food in literature. http://id.loc.gov/authorities/subjects/sh85050279 Food Social aspects. Aliments dans la littérature. Aliments Aspect social. TRAVEL Special Interest Literary. bisacsh LITERARY CRITICISM General. bisacsh Food in literature fast Food Social aspects fast Bellettrie. gtt Eetcultuur. gtt Kookboeken. gtt |
| subject_GND | http://id.loc.gov/authorities/subjects/sh85050279 |
| title | Aguecheek's beef, belch's hiccup, and other gastronomic interjections : literature, culture, and food among the early moderns / |
| title_auth | Aguecheek's beef, belch's hiccup, and other gastronomic interjections : literature, culture, and food among the early moderns / |
| title_exact_search | Aguecheek's beef, belch's hiccup, and other gastronomic interjections : literature, culture, and food among the early moderns / |
| title_full | Aguecheek's beef, belch's hiccup, and other gastronomic interjections : literature, culture, and food among the early moderns / Robert Appelbaum. |
| title_fullStr | Aguecheek's beef, belch's hiccup, and other gastronomic interjections : literature, culture, and food among the early moderns / Robert Appelbaum. |
| title_full_unstemmed | Aguecheek's beef, belch's hiccup, and other gastronomic interjections : literature, culture, and food among the early moderns / Robert Appelbaum. |
| title_short | Aguecheek's beef, belch's hiccup, and other gastronomic interjections : |
| title_sort | aguecheek s beef belch s hiccup and other gastronomic interjections literature culture and food among the early moderns |
| title_sub | literature, culture, and food among the early moderns / |
| topic | Food in literature. http://id.loc.gov/authorities/subjects/sh85050279 Food Social aspects. Aliments dans la littérature. Aliments Aspect social. TRAVEL Special Interest Literary. bisacsh LITERARY CRITICISM General. bisacsh Food in literature fast Food Social aspects fast Bellettrie. gtt Eetcultuur. gtt Kookboeken. gtt |
| topic_facet | Food in literature. Food Social aspects. Aliments dans la littérature. Aliments Aspect social. TRAVEL Special Interest Literary. LITERARY CRITICISM General. Food in literature Food Social aspects Bellettrie. Eetcultuur. Kookboeken. Europa (geografie) Amerika. Electronic book. |
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| work_keys_str_mv | AT appelbaumrobert aguecheeksbeefbelchshiccupandothergastronomicinterjectionsliteraturecultureandfoodamongtheearlymoderns |