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Author: Joan Fitzpatrick
Publisher: Routledge
ISBN: 1317066545
Category : Literary Criticism
Languages : en
Pages : 202
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Book Description
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 several sections, the first of which is "Eating in Early Modern Europe"; contributors consider cultural formations and cultural contexts for early modern attitudes to food and diet, moving from the more general consideration of European and English manners to the particular consideration of historical attitudes toward specific foodstuffs. The second section is "Early Modern Cookbooks and Recipes," which takes readers into the kitchen and considers the development of the cultural artifact we now recognize as the cookbook, how early modern recipes might "work" today, and whether cookery books specifically aimed at women might have shaped domestic creativity. Part Three, "Food and Feeding in Early Modern Literature" offers analysis of the engagement with food and feeding in key literary European and English texts from the early sixteenth to the early seventeenth century: François Rabelais's Quart livre, Shakespeare's plays, and seventeenth-century dramatic prologues. The essays included in this collection are international and interdisciplinary in their approach; they incorporate the perspectives of historians, cultural commentators, and literary critics who are leaders in the field of food and diet in early modern culture.
Author: Joan Fitzpatrick
Publisher: Routledge
ISBN: 1317066545
Category : Literary Criticism
Languages : en
Pages : 202
Get Book Here
Book Description
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 several sections, the first of which is "Eating in Early Modern Europe"; contributors consider cultural formations and cultural contexts for early modern attitudes to food and diet, moving from the more general consideration of European and English manners to the particular consideration of historical attitudes toward specific foodstuffs. The second section is "Early Modern Cookbooks and Recipes," which takes readers into the kitchen and considers the development of the cultural artifact we now recognize as the cookbook, how early modern recipes might "work" today, and whether cookery books specifically aimed at women might have shaped domestic creativity. Part Three, "Food and Feeding in Early Modern Literature" offers analysis of the engagement with food and feeding in key literary European and English texts from the early sixteenth to the early seventeenth century: François Rabelais's Quart livre, Shakespeare's plays, and seventeenth-century dramatic prologues. The essays included in this collection are international and interdisciplinary in their approach; they incorporate the perspectives of historians, cultural commentators, and literary critics who are leaders in the field of food and diet in early modern culture.
Author: Jyotsna G. Singh
Publisher: John Wiley & Sons
ISBN: 1119626269
Category : Literary Criticism
Languages : en
Pages : 531
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Book Description
A COMPANION TO THE GLOBAL RENAISSANCE An innovative collection of original essays providing an expansive picture of globalization across the early modern world, now in its second edition A Companion to the Global Renaissance: Literature and Culture in the Era of Expansion, 1500–1700, Second Edition provides readers with a deeper and more nuanced understanding of both macro and micro perspectives on the commercial and cross-cultural interactions of the sixteenth and seventeenth centuries. Covering a uniquely broad range of literary and cultural materials, historical contexts, and geographical regions, the Companion’s varied chapters offer interdisciplinary perspectives on the implications of early modern concepts of commerce, material and artistic culture, sexual and cross-racial encounters, conquest and enslavement, social, artistic, and religious cross-pollinations, geographical “discoveries,” and more. Building upon the success of its predecessor, this second edition of A Companion to the Global Renaissance radically extends its scope by moving beyond England and English culture. Newly-commissioned essays investigate intercultural and intra-cultural exchanges, transactions, and encounters involving England, European powers, Eastern kingdoms, Africa, Islamic empires, and the Americas, within cross-disciplinary frameworks. Offering a complex and multifaceted view of early modern globalization, this new edition: Demonstrates the continuing global “turn” in Early Modern Studies through original essays exploring interconnected exchanges, transactions, and encounters Provides significantly expanded coverage of global interactions involving England, European powers such as Portugal, Spain, and The Netherlands, Eastern empires such as Japan, and the Ottoman, Safavid, and Mughal empires Includes a Preface and Afterword, as well as a revised and expanded Introduction summarizing the evolving field of Global Early Modern Studies and describing the motifs and methodologies informing the essays within the volume Explores an array of new subjects, including an exceptional woman traveler in Eurasia, the Jesuit presence in Mughal India and sixteenth-century Japan, the influence of Mughal art on an Amsterdam painter-cum-poet, the cultural impact of Eastern trade on plays and entertainments in early modern London, Safavid cultural disseminations, English and Portuguese slaving practices, the global contexts of English pattern poetry, and global lyric transmissions across cultures A wide-ranging account of the global expansions and interactions of the period, A Companion to the Global Renaissance: Literature and Culture in the Era of Expansion, 1500–1700, Second Edition remains essential reading for early modern scholars and students ranging from undergraduate and graduate students to more advanced scholars and specialists in the field.
Author: Charlotte Boyce
Publisher: Taylor & Francis
ISBN: 1135022070
Category : Literary Criticism
Languages : en
Pages : 322
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Book Description
When novels, plays and poems refer to food, they are often doing much more than we might think. Recent critical thinking suggests that depictions of food in literary works can help to explain the complex relationship between the body, subjectivity and social structures. A History of Food in Literature provides a clear and comprehensive overview of significant episodes of food and its consumption in major canonical literary works from the medieval period to the twenty-first century. This volume contextualises these works with reference to pertinent historical and cultural materials such as cookery books, diaries and guides to good health, in order to engage with the critical debate on food and literature and how ideas of food have developed over the centuries. Organised chronologically and examining certain key writers from every period, including Chaucer, Shakespeare, Austen and Dickens, this book's enlightening critical analysis makes it relevant for anyone interested in the study of food and literature.
Author: Paul S. Lloyd
Publisher: Bloomsbury Publishing
ISBN: 1472510658
Category : History
Languages : en
Pages : 262
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Book Description
Food and Identity in England, 1540-1640 considers early modern food consumption in an important new way, connecting English consumption practices between the reigns of Henry VIII and Charles I with ideas of 'self' and 'otherness' in wider contexts of society and the class system. Examining the diets of various social groups, ranging from manual labourers to the aristocracy, special foods and their preparation, as well as festive events and gift foods, this all-encompassing study reveals the extent to which individuals and communities identified themselves and others by what and how they ate between the Reformation of the church and the English Civil Wars. This text provides remarkable insights for anyone interested in knowing more about the society and culture of early modern England.
Author: Paula Findlen
Publisher: Routledge
ISBN: 1351055739
Category : History
Languages : en
Pages : 492
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Book Description
Early Modern Things supplies fresh and provocative insights into how objects – ordinary and extraordinary, secular and sacred, natural and man-made – came to define some of the key developments of the early modern world. Now in its second edition, this book taps a rich vein of recent scholarship to explore a variety of approaches to the material culture of the early modern world (c. 1500–1800). Divided into seven parts, the book explores the ambiguity of things, representing things, making things, encountering things, empires of things, consuming things, and the power of things. This edition includes a new preface and three new essays on ‘encountering things’ to enrich the volume. These look at cabinets of curiosities, American pearls, and the material culture of West Central Africa. Spanning across the early modern world from Ming dynasty China and Tokugawa Japan to Siberia and Georgian England, from the Kingdom of the Kongo and the Ottoman Empire to the Caribbean and the Spanish Americas, the authors provide a generous set of examples in how to study the circulation, use, consumption, and, most fundamentally, the nature of things themselves. Drawing on a broad range of disciplinary perspectives and lavishly illustrated, this updated edition of Early Modern Things is essential reading for all those interested in the early modern world and the history of material culture.
Author: Pamela H. Smith
Publisher: University of Chicago Press
ISBN: 0226818233
Category : History
Languages : en
Pages : 353
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Book Description
How and why early modern European artisans began to record their knowledge. In From Lived Experience to the Written Word, Pamela H. Smith considers how and why, beginning in 1400 CE, European craftspeople began to write down their making practices. Rather than simply passing along knowledge in the workshop, these literate artisans chose to publish handbooks, guides, treatises, tip sheets, graphs, and recipe books, sparking early technical writing and laying the groundwork for how we think about scientific knowledge today. Focusing on metalworking from 1400–1800 CE, Smith looks at the nature of craft knowledge and skill, studying present-day and historical practices, objects, recipes, and artisanal manuals. From these sources, she considers how we can reconstruct centuries of largely lost knowledge. In doing so, she aims not only to unearth the techniques, material processes, and embodied experience of the past but also to gain insight into the lifeworld of artisans and their understandings of matter.
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.
Author: B. W. Higman
Publisher: John Wiley & Sons
ISBN: 144434465X
Category : History
Languages : en
Pages : 291
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Book Description
Covering 5,000 years of global history, How Food Made History traces the changing patterns of food production and consumption that have molded economic and social life and contributed fundamentally to the development of government and complex societies. Charts the changing technologies that have increased crop yields, enabled the industrial processing and preservation of food, and made transportation possible over great distances Considers social attitudes towards food, religious prohibitions, health and nutrition, and the politics of distribution Offers a fresh understanding of world history through the discussion of food
Author: Jason Scott-Warren
Publisher: Routledge
ISBN: 1317045726
Category : History
Languages : en
Pages : 308
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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: J. Michelle Coghlan
Publisher: Cambridge University Press
ISBN: 1108427367
Category : Cooking
Languages : en
Pages : 315
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Book Description
This Companion rethinks food in literature from Chaucer's Canterbury Tales to contemporary food blogs, and recovers cookbooks as literary texts.
