Aguecheek's beef, belch's hiccup, and other gastronomic interjections : literature, culture, and food among the early moderns /
'Aguecheek's Beef, Belch's Hiccup, and Other Gastronomic Interjections' tells the story of how early modern Europeans put into words these complex and evolving relationships between cooks and diners, hosts and guests, palates and tastes, food and humankind
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| Format: | Book |
| Language: | English |
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Chicago :
University of Chicago Press,
2006
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| Subjects: | |
| Online Access: | Contributor biographical information Publisher description |
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Table of Contents:
- 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 Émile