Renaissance food from Rabelais to Shakespeare : culinary readings and culinary histories /
Providing a unique perspective on a fascinating aspect of early modern culture, this volume focuses on the role of food and diet as represented in the works of a range of European authors, including Shakespeare, from the late medieval period to the mid seventeenth century. The volume is divided into...
| Други автори: | Fitzpatrick, Joan. |
|---|---|
| Формат: | Електронна книга |
| Език: | English |
| Публикувано: |
Farnham, Surrey ; Burlington, VT :
Ashgate,
℗♭2010.
|
| Предмети: | |
| Онлайн достъп: |
http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=372393 |
| Подобни документи: |
Print version::
Renaissance food from Rabelais to Shakespeare. |
Съдържание:
- pt. 1.
- Eating in early modern Europe :
- 1.
- Crammed with distressful bread? Bakers and the poor in early modern England /
- Diane Purkiss
- 2.
- Fishes, fowl and La Fleur de toute cuysine : Gaster and gastronomy in Rabelais's Quart livre /
- Timothy J. Tomasik
- pt. 2.
- Early modern cookbooks and recipes :
- 3.
- Recipes for knowledge : makers' knowledge traditions, Paracelsian recipes and the invention of the cookbook, 1600-1660 /
- Elizabeth Spiller
- 4.
- Cooking as research methodology : experiments in Renaissance cuisine /
- Ken Albala
- 5.
- Distillation : transformations in and out of the kitchen /
- Wendy Wall
- pt. 3.
- Food and feeding in early modern literature :
- 6.
- Performances of the banquet course in early modern drama /
- Tracy Thong
- 7.
- 'I must eat my dinner' : Shakespeare's foods from apples to walrus /
- Joan Fitzpatrick
- 8.
- Narrative and dramatic sauces : reflections upon creativity, cookery, and culinary metaphor in some early 17th-century dramatic prologues /
- Chris Meads.