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Author: Robert Appelbaum
Publisher: University of Chicago Press
ISBN: 0226021289
Category : Literary Criticism
Languages : en
Pages : 399
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Book Description
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.
Author: Robert Appelbaum
Publisher: University of Chicago Press
ISBN: 0226021289
Category : Literary Criticism
Languages : en
Pages : 399
Get Book
Book Description
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.
Author: Marion Gymnich
Publisher: V&R unipress GmbH
ISBN: 3899717759
Category : Dinners and dining in literature
Languages : en
Pages : 466
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Book Description
Browsing through books and TV channels we find people pre-occupied with eating, cooking and competing with chefs. Eating and food in today's media have become a form of entertainment and art. A survey of literary history and culture shows to what extent eating used to be closely related to all areas of human life, to religion, eroticism and even to death. In this volume, early modern ideas of feasting, banqueting and culinary pleasures are juxtaposed with post-18th- and 19th-century concepts in which the intake of food is increasingly subjected to moral, theological and economic reservations. In a wide range of essays, various images, rhetorics and poetics of plenty are not only contrasted with the horrors of gluttony, they are also seen in the context of modern phenomena such as the anorexic body or the gourmandizing bête humaine. It is this vexing binary approach to eating and food which this volume traces within a wide chronological framework and which is at the core not only of literature, art and film, but also of a flourishing popular culture. --
Author: Michael A. LaCombe
Publisher: University of Pennsylvania Press
ISBN: 0812207157
Category : History
Languages : en
Pages : 236
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Book Description
"The table constitutes a kind of tie between the bargainer and the bargained-with, and makes the diners more willing to receive certain impressions, to submit to certain influences: from this is born political gastronomy. Meals have become a means of governing, and the fate of whole peoples is decided at a banquet."—Jean Anthèlme Brillat-Savarin, The Physiology of Taste, or, Meditations on Transcendental Gastronomy The first Thanksgiving at Plymouth in 1621 was a powerfully symbolic event and not merely the pageant of abundance that we still reenact today. In these early encounters between Indians and English in North America, food was also symbolic of power: the venison brought to Plymouth by the Indians, for example, was resonant of both masculine skill with weapons and the status of the men who offered it. These meanings were clearly understood by Plymouth's leaders, however weak they appeared in comparison. Political Gastronomy examines the meaning of food in its many facets: planting, gathering, hunting, cooking, shared meals, and the daily labor that sustained ordinary households. Public occasions such as the first Thanksgiving could be used to reinforce claims to status and precedence, but even seemingly trivial gestures could dramatize the tense negotiations of status and authority: an offer of roast squirrel or a spoonful of beer, a guest's refusal to accept his place at the table, the presence and type of utensils, whether hands should be washed or napkins used. Historian Michael A. LaCombe places Anglo-Indian encounters at the center of his study, and his wide-ranging research shows that despite their many differences in language, culture, and beliefs, English settlers and American Indians were able to communicate reciprocally in the symbolic language of food.
Author: Jason Scott-Warren
Publisher: Routledge
ISBN: 1317045726
Category : Literary Criticism
Languages : en
Pages : 190
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Book Description
In early modern culture, eating and reading were entangled acts. Our dead metaphors (swallowed stories, overcooked narratives, digested information) are all that now remains of a rich interplay between text and food, in which every element of dining, from preparation to purgation, had its equivalent in the literary sphere. Following the advice of the poet George Herbert, this essay collection "looks to the mouth", unfolding the charged relationship between ingestion and expression in a wide variety of texts and contexts. With contributions from leading scholars in the field, Text, Food and the Early Modern Reader: Eating Words fills a significant gap in our understanding of early modern cultural history. Situated at the lively intersection between literary, historical and bibliographical studies, it opens new lines of dialogue between the study of material textuality and the history of the body.
Author: Gitanjali G. Shahani
Publisher: Cambridge University Press
ISBN: 1108623441
Category : Literary Criticism
Languages : en
Pages : 776
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Book Description
This volume examines food as subject, form, landscape, polemic, and aesthetic statement in literature. With essays analyzing food and race, queer food, intoxicated poets, avant-garde food writing, vegetarianism, the recipe, the supermarket, food comics, and vampiric eating, this collection brings together fascinating work from leading scholars in the field. It is the first volume to offer an overview of literary food studies and reflect on its origins, developments, and applications. Taking up maxims such as 'we are what we eat', it traces the origins of literary food studies and examines key questions in cultural texts from different global literary traditions. It charts the trajectories of the field in relation to work in critical race studies, postcolonial studies, and children's literature, positing an omnivorous method for the field at large.
Author: Gitanjali G. Shahani
Publisher: Cornell University Press
ISBN: 1501748718
Category : Literary Criticism
Languages : en
Pages : 294
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Book Description
Tasting Difference examines early modern discourses of racial, cultural, and religious difference that emerged in the wake of contact with foreign peoples and foreign foods from across the globe. Gitanjali Shahani reimagines the contact zone between Western Europe and the global South in culinary terms, emphasizing the gut rather than the gaze in colonial encounters. From household manuals that instructed English housewives how to use newly imported foodstuffs to "the spicèd Indian air" of A Midsummer Night's Dream, from the repurposing of Othello as an early modern pitchman for coffee in ballads to the performance of disgust in travel narratives, Shahani shows how early modern genres negotiated the allure and danger of foreign tastes. Turning maxims such as "We are what we eat" on their head, Shahani asks how did we (the colonized subjects) become what you (the colonizing subjects) eat? How did we become alternately the object of fear and appetite, loathing and craving? Shahani takes us back several centuries to the process by which food came to be inscribed with racial character and the racial other came to be marked as edible, showing how the racializing of food began in an era well before chicken tikka masala and Balti cuisine. Bringing into conversation critical paradigms in early modern studies, food studies, and postcolonial studies, she argues that it is in the writing on food and eating that we see among the earliest configurations of racial difference, and it is experienced both as a different taste and as a taste of difference.
Author: Chhabi Lal Ranabhat
Publisher: BoD – Books on Demand
ISBN: 1839687029
Category : Health & Fitness
Languages : en
Pages : 232
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Book Description
This book provides new insights into the production of meat, the burden of diseases associated with excessive meat consumption, undernutrition associated with insufficiency of meat products, and different health-related indicators related to meat and nutrition. This book is useful for researchers, policy makers, and students in medical science, food science, nursing, and public health.
Author: Susan R. Friedland
Publisher: Oxford Symposium
ISBN: 1903018595
Category : Philosophy
Languages : en
Pages : 322
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Book Description
A wide range of essays from English, American and overseas scholars who ponder contemporary questions such as eating foie gras.
Author: Liz Bellamy
Publisher: University of Pennsylvania Press
ISBN: 0812295838
Category : Literary Criticism
Languages : en
Pages : 256
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Book Description
In The Language of Fruit, Liz Bellamy explores how poets, playwrights, and novelists from the Restoration to the Romantic era represented fruit and fruit trees in a period that saw significant changes in cultivation techniques, the expansion of the range of available fruit varieties, and the transformation of the mechanisms for their exchange and distribution. Although her principal concern is with the representation of fruit within literary texts and genres, she nevertheless grounds her analysis in the consideration of what actually happened in the gardens and orchards of the past. As Bellamy progresses through sections devoted to specific literary genres, three central "characters" come to the fore: the apple, long a symbol of natural abundance, simplicity, and English integrity; the orange, associated with trade and exchange until its "naturalization" as a British resident; and the pineapple, often figured as a cossetted and exotic child of indulgence epitomizing extravagant luxury. She demonstrates how the portrayal of fruits within literary texts was complicated by symbolic associations derived from biblical and classical traditions, often identifying fruit with female temptation and sexual desire. Looking at seventeenth-century poetry, Restoration drama, eighteenth-century georgic, and the Romantic novel, as well as practical writings on fruit production and husbandry, Bellamy shows the ways in which the meanings and inflections that accumulated around different kinds of fruit related to contemporary concepts of gender, class, and race. Examining the intersection of literary tradition and horticultural innovation, The Language of Fruit traces how writers from Andrew Marvell to Jane Austen responded to the challenges posed by the evolving social, economic, and symbolic functions of fruit over the long eighteenth century.
Author: Mary Ellen Snodgrass
Publisher: Routledge
ISBN: 1317451600
Category : Political Science
Languages : en
Pages : 1882
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Book Description
This multicultural and interdisciplinary reference brings a fresh social and cultural perspective to the global history of food, foodstuffs, and cultural exchange from the age of discovery to contemporary times. Comprehensive in scope, this two-volume encyclopedia covers agriculture and industry, food preparation and regional cuisines, science and technology, nutrition and health, and trade and commerce, as well as key contemporary issues such as famine relief, farm subsidies, food safety, and the organic movement. Articles also include specific foodstuffs such as chocolate, potatoes, and tomatoes; topics such as Mediterranean diet and the Spice Route; and pivotal figures such as Marco Polo, Columbus, and Catherine de' Medici. Special features include: dozens of recipes representing different historic periods and cuisines of the world; listing of herbal foods and uses; and a chronology of key events/people in food history.
