The Resource Renaissance food from Rabelais to Shakespeare : culinary readings and culinary histories, edited by Joan Fitzpatrick

Renaissance food from Rabelais to Shakespeare : culinary readings and culinary histories, edited by Joan Fitzpatrick

Label
Renaissance food from Rabelais to Shakespeare : culinary readings and culinary histories
Title
Renaissance food from Rabelais to Shakespeare
Title remainder
culinary readings and culinary histories
Statement of responsibility
edited by Joan Fitzpatrick
Contributor
Subject
Language
eng
Summary
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
Cataloging source
DLC
Index
index present
LC call number
PN721
LC item number
.R447 2010
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
Fitzpatrick, Joan
http://library.link/vocab/subjectName
  • European literature
  • Food in literature
  • Food habits in literature
  • Cooking in literature
  • Food
  • Food habits
  • Cooking, European
  • Diet
  • Food
  • Cookbooks as Topic
  • Drama
  • Feeding Behavior
  • History, 16th Century
  • History, 17th Century
  • Literature, Modern
Label
Renaissance food from Rabelais to Shakespeare : culinary readings and culinary histories, edited by Joan Fitzpatrick
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Contents
  • 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
  • pt. 1.
  • 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.
  • Eating in early modern Europe :
  • Narrative and dramatic sauces : reflections upon creativity, cookery, and culinary metaphor in some early 17th-century dramatic prologues
  • Chris Meads
  • 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
Dimensions
25 cm.
Extent
viii, 171 p.
Isbn
9780754664277
Isbn Type
(hardback)
Lccn
20090375 48
System control number
  • (OCoLC)437115194
  • (OCoLC)437115194
Label
Renaissance food from Rabelais to Shakespeare : culinary readings and culinary histories, edited by Joan Fitzpatrick
Publication
Bibliography note
Includes bibliographical references and index
Contents
  • 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
  • pt. 1.
  • 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.
  • Eating in early modern Europe :
  • Narrative and dramatic sauces : reflections upon creativity, cookery, and culinary metaphor in some early 17th-century dramatic prologues
  • Chris Meads
  • 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
Dimensions
25 cm.
Extent
viii, 171 p.
Isbn
9780754664277
Isbn Type
(hardback)
Lccn
20090375 48
System control number
  • (OCoLC)437115194
  • (OCoLC)437115194

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