Robert Appelbaum
Aguecheek's Beef
ol:OL38273330M
aarecords_metadata
Robert Appelbaum
PN
book_unknown
https://covers.openlibrary.org/b/id/10574001-L.jpg
2010
1281959049
9781281959041
OL38273330M OL13669441W
en
en
University of Chicago Press
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 a 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 guests, palates and tastes, food and humankind. Named after two memorable characters in Twelfth Night, this lively history of food and literature draws on sources ranging from cookbooks and medical texts to comic novels and Renaissance tragedies. Robert Appelbaum expertly weaves such sources together to show how people invented new genres and ways of speaking to express interest in food. He also recounts the evolution of culinary practices and attitudes toward food, connecting them with contemporaneous developments in medical science, economics, and colonial expansion. As he does so, Appelbaum paints a colorful picture of a remarkably conflicted culture in which food was many things—from a symbol of happy sociability to a token of selfish gluttony, from an icon of cultural life to a cause for social struggle.Peppered with illustrations and even a handful of recipes, Aguecheek’s Beef, Belch’s Hiccup looks at our basic staple of daily existence from an entirely fresh perspective that will appeal to anyone interested in early modern literature or the history of food.
Aguecheek's Beef, Belch's Hiccup, and Other Gastronomic Interjections
2010
ol:OL38273330M
aarecords_metadata
OL38273330M
external_download meta_explore
book_unknown
9781281959041
en
ol
Aguecheek's Beef, Belch's Hiccup, and Other Gastronomic Interjections
Robert Appelbaum
2010
University of Chicago Press

ol:OL38273330M
ol: OL38273330M
OL38273330M ol:OL38273330M
OL13669441W ol:OL13669441W
1281959049 isbn10:1281959049
9781281959041 isbn13:9781281959041
PN lcc:PN
2010
ol:OL28481237M
aarecords_metadata
Robert Appelbaum
PR438.P65A67 2012 PN
book_unknown
https://covers.openlibrary.org/b/id/10574001-L.jpg
2012
0226021270
9780226021270
OL13669441W OL28481237M
en
en
University of Chicago Press
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 a 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 guests, palates and tastes, food and humankind. Named after two memorable characters in Twelfth Night, this lively history of food and literature draws on sources ranging from cookbooks and medical texts to comic novels and Renaissance tragedies. Robert Appelbaum expertly weaves such sources together to show how people invented new genres and ways of speaking to express interest in food. He also recounts the evolution of culinary practices and attitudes toward food, connecting them with contemporaneous developments in medical science, economics, and colonial expansion. As he does so, Appelbaum paints a colorful picture of a remarkably conflicted culture in which food was many things—from a symbol of happy sociability to a token of selfish gluttony, from an icon of cultural life to a cause for social struggle.Peppered with illustrations and even a handful of recipes, Aguecheek’s Beef, Belch’s Hiccup looks at our basic staple of daily existence from an entirely fresh perspective that will appeal to anyone interested in early modern literature or the history of food.
Aguecheek's Beef, Belch's Hiccup, and Other Gastronomic Interjections
2012
ol:OL28481237M
aarecords_metadata
OL28481237M
external_download meta_explore
book_unknown
9780226021270
en
ol
Aguecheek's Beef, Belch's Hiccup, and Other Gastronomic Interjections
Robert Appelbaum
2012
University of Chicago Press

ol:OL28481237M
ol: OL28481237M
OL13669441W ol:OL13669441W
OL28481237M ol:OL28481237M
0226021270 isbn10:0226021270
9780226021270 isbn13:9780226021270
PR438.P65A67 2012 lcc:PR438.P65A67 2012
PN lcc:PN
2012
ol:OL7415126M
aarecords_metadata
Robert Appelbaum
book_unknown
https://covers.openlibrary.org/b/id/139531-L.jpg
December 15, 2006
884535
0226021262
9780226021263
1978863
OL6213536W OL7415126M
en
en
University Of Chicago Press
Aguecheek's Beef, Belch's Hiccup, and Other Gastronomic Interjections
2006
ol:OL7415126M
aarecords_metadata
OL7415126M
external_download meta_explore
book_unknown
9780226021263
en
ol
Aguecheek's Beef, Belch's Hiccup, and Other Gastronomic Interjections
Robert Appelbaum
December 15, 2006
University Of Chicago Press

ol:OL7415126M
ol: OL7415126M
OL6213536W ol:OL6213536W
OL7415126M ol:OL7415126M
0226021262 isbn10:0226021262
9780226021263 isbn13:9780226021263
884535 goodreads:884535
1978863 librarything:1978863
2006
ol:OL24277962M
aarecords_metadata
Robert Appelbaum
PN PN56
book_unknown
https://covers.openlibrary.org/b/id/6415840-L.jpg
Chicago, New York (State), 2008
0226021289
9780226021287
aguecheeksbeefbe00appe
OL24277962M OL13669441W
A25448EF-3E4F-45EC-A092-B6EDFAAB1FEF
en
en
University of Chicago Press
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 a 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 guests, palates and tastes, food and humankind. Named after two memorable characters in Twelfth Night, this lively history of food and literature draws on sources ranging from cookbooks and medical texts to comic novels and Renaissance tragedies. Robert Appelbaum expertly weaves such sources together to show how people invented new genres and ways of speaking to express interest in food. He also recounts the evolution of culinary practices and attitudes toward food, connecting them with contemporaneous developments in medical science, economics, and colonial expansion. As he does so, Appelbaum paints a colorful picture of a remarkably conflicted culture in which food was many things—from a symbol of happy sociability to a token of selfish gluttony, from an icon of cultural life to a cause for social struggle.Peppered with illustrations and even a handful of recipes, Aguecheek’s Beef, Belch’s Hiccup looks at our basic staple of daily existence from an entirely fresh perspective that will appeal to anyone interested in early modern literature or the history of food.
Aguecheek's Beef, Belch's Hiccup, and Other Gastronomic Interjections
2008
ol:OL24277962M
aarecords_metadata
OL24277962M
external_download meta_explore
book_unknown
9780226021287
en
ol
Aguecheek's Beef, Belch's Hiccup, and Other Gastronomic Interjections
Robert Appelbaum
Chicago, New York (State), 2008
University of Chicago Press

ol:OL24277962M
ol: OL24277962M
OL24277962M ol:OL24277962M
OL13669441W ol:OL13669441W
0226021289 isbn10:0226021289
9780226021287 isbn13:9780226021287
aguecheeksbeefbe00appe ocaid:aguecheeksbeefbe00appe
A25448EF-3E4F-45EC-A092-B6EDFAAB1FEF overdrive:A25448EF-3E4F-45EC-A092-B6EDFAAB1FEF
PN lcc:PN
PN56 lcc:PN56
2008
ol:OL22743554M
aarecords_metadata
Robert Appelbaum
PN PN56.F59 A67 2006 PN56.F59A67 2006
book_unknown
https://covers.openlibrary.org/b/id/10574001-L.jpg
Chicago, IL
884535
0226021262
9780226021263
2006014543
1978863
aguecheeksbeefbe0000appe
68624039
OL22743554M OL13669441W
en
en
University of Chicago Press
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 a 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 guests, palates and tastes, food and humankind. Named after two memorable characters in Twelfth Night, this lively history of food and literature draws on sources ranging from cookbooks and medical texts to comic novels and Renaissance tragedies. Robert Appelbaum expertly weaves such sources together to show how people invented new genres and ways of speaking to express interest in food. He also recounts the evolution of culinary practices and attitudes toward food, connecting them with contemporaneous developments in medical science, economics, and colonial expansion. As he does so, Appelbaum paints a colorful picture of a remarkably conflicted culture in which food was many things—from a symbol of happy sociability to a token of selfish gluttony, from an icon of cultural life to a cause for social struggle.Peppered with illustrations and even a handful of recipes, Aguecheek’s Beef, Belch’s Hiccup looks at our basic staple of daily existence from an entirely fresh perspective that will appeal to anyone interested in early modern literature or the history of food.
Aguecheek's beef, belch's hiccup, and other gastronomic interjections
ol:OL22743554M
aarecords_metadata
OL22743554M
external_download meta_explore
book_unknown
9780226021263
en
ol
Aguecheek's beef, belch's hiccup, and other gastronomic interjections
Robert Appelbaum
Chicago, IL
University of Chicago Press

ol:OL22743554M
ol: OL22743554M
OL22743554M ol:OL22743554M
OL13669441W ol:OL13669441W
0226021262 isbn10:0226021262
9780226021263 isbn13:9780226021263
2006014543 lccn:2006014543
68624039 oclc:68624039
aguecheeksbeefbe0000appe ocaid:aguecheeksbeefbe0000appe
884535 goodreads:884535
1978863 librarything:1978863
PN lcc:PN
PN56.F59 A67 2006 lcc:PN56.F59 A67 2006
PN56.F59A67 2006 lcc:PN56.F59A67 2006