Make us homepage
Add to Favorites
FAIL (the browser should render some flash content, not this).

Main page » Non-Fiction » Aguecheek's Beef, Belch's Hiccup, and Other Gastronomic Interjections


Aguecheek's Beef, Belch's Hiccup, and Other Gastronomic Interjections

 

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.



Purchase Aguecheek's Beef, Belch's Hiccup, and Other Gastronomic Interjections from Amazon.com
Dear user! You need to be registered and logged in to fully enjoy Englishtips.org. We recommend registering or logging in.


Tags: stopped, started, agrave, nouvelle, dining, Aguecheek, Gastronomic, Interjections, Hiccup, early