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  1. Aguecheek's beef, belch's hiccup, and other gastronomic interjections
    literature, culture, and food among the early moderns
    Author: Appelbaum, Robert
    Published: 2006
    Publisher:  University of Chicago Press, Chicago

    Location:
    Ostbayerische Technische Hochschule Amberg-Weiden / Hochschulbibliothek Amberg
    Inter-library loan:
    Unlimited inter-library loan, copies and loan

    Location:
    Ostbayerische Technische Hochschule Amberg-Weiden, Hochschulbibliothek, Standort Weiden
    Inter-library loan:
    Unlimited inter-library loan, copies and loan
    Export to reference management software   RIS file
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    Content information
    Source: Union catalogues
    Language: English
    Media type: Ebook
    Format: Online
    ISBN: 0226021289; 9780226021287
    RVK Categories: LC 17000
    Subjects: TRAVEL / Special Interest / Literary; LITERARY CRITICISM / General; Bellettrie; Eetcultuur; Kookboeken; Food; Food / Social aspects; Literature; Gesellschaft; Literatur; Food in literature; Food; Kochen <Motiv>; Nahrungsaufnahme <Motiv>; Literatur
    Scope: 1 Online-Ressource (xxi, 375 pages)
    Notes:

    Includes bibliographical references (pages 343-361) and index

    Illustrations; Preface; Acknowledgments; A Note on the Texts; 1. Aguecheek's Beef, Hamlet's Baked Meat; 2. The Sensational Science; 3. The Cookbook as Literature; 4. The Food of Wishes, From Cockaigne to Utopia; 5. Food of Regret; 6. Belch's Hiccup; 7. Cannibals and Missionaries; Conclusion: Crusoe's Friday, Rousseau's Emile; Notes; Select Bibliography; Index

    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 ©¡ 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 guest
  2. Aguecheek's beef, belch's hiccup, and other gastronomic interjections
    literature, culture, and food among the early moderns
    Published: 2006
    Publisher:  University of Chicago Press, Chicago

    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... more

    Access:
    Aggregator (lizenzpflichtig)

    Location:
    Hochschule Aalen, Bibliothek
    Signature:
    E-Book EBSCO
    Inter-library loan:
    No inter-library loan

    Location:
    Hochschule Esslingen, Bibliothek
    Signature:
    E-Book Ebsco
    Inter-library loan:
    No inter-library loan

    Location:
    Saarländische Universitäts- und Landesbibliothek
    Inter-library loan:
    No inter-library loan

    Location:
    Universitätsbibliothek der Eberhard Karls Universität
    Inter-library loan:
    No inter-library loan

     

    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 (c)¡ 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 guest

     
    Export to reference management software   RIS file
      BibTeX file
    Source: Union catalogues
    Language: English
    Media type: Ebook
    Format: Online
    ISBN: 9780226021287; 0226021289
    Subjects: Food; Food in literature; Food; TRAVEL ; Special Interest ; Literary; LITERARY CRITICISM ; General; Food in literature; Food ; Social aspects; Bellettrie; Eetcultuur; Kookboeken
    Scope: Online Ressource (xxi, 375 pages), illustrations
    Notes:

    Includes bibliographical references (pages 343-361) and index. - Description based on print version record
  3. Aguecheek's beef, belch's hiccup, and other gastronomic interjections
    literature, culture, and food among the early moderns
    Author: Appelbaum, Robert
    Published: 2006
    Publisher:  University of Chicago Press, Chicago ; EBSCO Industries, Inc., Birmingham, AL, USA

    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... more

    Location:
    Bibliothek der Hochschule Mainz, Untergeschoss
    Inter-library loan:
    No inter-library loan

     

    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 ©¡ 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 guest.

     
    Export to reference management software   RIS file
      BibTeX file
    Source: Union catalogues
    Language: English
    Media type: Ebook
    Format: Online
    ISBN: 9780226021287; 0226021289; 1281959049; 9781281959041
    Scope: 1 Online-Ressource (xxi, 375 pages), Illustrations
    Notes:

    Includes bibliographical references (pages 343-361) and index