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eBook Renaissance Food from Rabelais to Shakespeare: Culinary Readings and Culinary Histories download
Fiction
Author: Joan Fitzpatrick
ISBN: 0754664279
Subcategory: History & Criticism
Pages 182 pages
Publisher Routledge; 1 edition (March 28, 2010)
Language English
Category: Fiction
Rating: 4.9
Votes: 237
ePUB size: 1361 kb
FB2 size: 1877 kb
DJVU size: 1514 kb
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eBook Renaissance Food from Rabelais to Shakespeare: Culinary Readings and Culinary Histories download

by Joan Fitzpatrick


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Renaissance Food from Rabelais to Shakespeare. Culinary Readings and Culinary Histories. Published by Ashgate Publishing Limited Wey Court East Union Road Farnham Surrey, GU9 7PT England. Ashgate Publishing Company Suite 420 101 Cherry Street Burlington VT 05401-4405 USA. ww. shgate.

Culinary Readings and Culinary Histories . He is the author of nine books, including Eating Right in the Renaissance (University of California Press, 2002) and Beans: A History (Berg, 2007), winner of the 2008 Jane Grigson Award.

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. Библиографические данные. Renaissance Food from Rabelais to Shakespeare: Culinary Readings and Culinary Histories.

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The literary food history in these books offers a slice of life Joan Fitzpatrick (Lecturer, Loughborough University) is author of Food in Shakespeare (Ashgate, 2007) and a forthcoming Athlone dictionary entitled Shakespeare.

The literary food history in these books offers a slice of life. Times Literary Supplement . his collection of essays is a veritable feast for the early modernist, and its main contribution to scholarship is its revelation of the possibilities offered by sustained studies of this most basic of social, cultural signifiers. Notes and Queries 'This collection is a welcome addition to the growing body of literary scholarship focusing on diet, cookery, and eating rituals.

Fitzpatrick, J. (E. Renaissance Food from Rabelais to Shakespeare. 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.

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.