MARC Record from harvard_bibliographic_metadata

LEADER: 04266cam a2200541 a 4500
001 012260808-9
005 20100810144628.0
008 090917s2010 enk b 001 0 eng
010 $a 2009037548
015 $aGBB003837$2bnb
016 7 $a015461657$2Uk
020 $a9780754664277 (hardback)
020 $a0754664279 (hardback)
020 $a9781409401155 (ebook)
020 $a1409401154 (ebook)
035 0 $aocn437115194
040 $aDLC$cDLC$dYDX$dUKM$dNLGGC$dBWX$dYDXCP$dBWK$dAGL$dCDX$dAGL$dNDD$dOCLCA$dCOF$dHEBIS
043 $ae------
050 00 $aPN721$b.R447 2010
070 0 $aPN721$b.R447 2010
082 00 $a809/.933564$222
084 $a17.93$2bcl
245 00 $aRenaissance food from Rabelais to Shakespeare :$bculinary readings and culinary histories /$cedited by Joan Fitzpatrick.
260 $aFarnham, Surrey ;$aBurlington, VT :$bAshgate,$cc2010.
300 $aviii, 171 p. ;$c25 cm.
504 $aIncludes bibliographical references and index.
505 00 $gPt. 1.$tEating in early modern Europe :$g1.$tCrammed with distressful bread? Bakers and the poor in early modern England /$rDiane Purkiss --$g2.$tFishes, fowl and La Fleur de toute cuysine : Gaster and gastronomy in Rabelais's Quart livre /$rTimothy J. Tomasik --$gPt. 2.$tEarly modern cookbooks and recipes :$g3.$tRecipes for knowledge : makers' knowledge traditions, Paracelsian recipes and the invention of the cookbook, 1600-1660 /$rElizabeth Spiller --$g4.$tCooking as research methodology : experiments in Renaissance cuisine /$rKen Albala --$g5.$tDistillation : transformations in and out of the kitchen /$rWendy Wall --$gPt. 3.$tFood and feeding in early modern literature :$g6.$tPerformances of the banquet course in early modern drama /$rTracy Thong --$g7.$t'I must eat my dinner' : Shakespeare's foods from apples to walrus /$rJoan Fitzpatrick --$g8.$tNarrative and dramatic sauces : reflections upon creativity, cookery, and culinary metaphor in some early 17th-century dramatic prologues /$rChris Meads.
520 $aProviding 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.
650 0 $aEuropean literature$yRenaissance, 1450-1600$xHistory and criticism.
650 0 $aFood in literature.
650 0 $aFood habits in literature.
650 0 $aCooking in literature.
650 0 $aFood$zEurope$xHistory.
650 0 $aFood habits$zEurope$xHistory.
650 0 $aCooking, European$xHistory.
650 17 $aVoeding.$2gtt
650 17 $aBellettrie.$2gtt
650 17 $aMenukunde.$2gtt
650 07 $aSpeise.$2swd
650 07 $aKochen.$2swd
650 07 $aKochbuch.$2swd
650 07 $aEssgewohnheit.$2swd
650 07 $aLiteratur.$2swd
651 7 $aEuropa.$2swd
700 1 $aFitzpatrick, Joan.
988 $a20100331
049 $aHLSS
906 $0DLC