Chapters cover food and society in the sixteenth century, kitchens and cooking, what people drank, food and health (including Tudor ideas on healthy eating), setting the table and table manners, feasting and banquets. Alison Sim shows that dining habits in the sixteenth century were not the same as those of the Middle Ages and that Tudor dining, at least for the wealthier section of the population, was much more sophisticated than it is generally given credit for.

Aguecheek's Beef, Belch's Hiccup, and Other Gastronomic Interjections: Literature, Culture, and Food Among the Early Moderns

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 à la mode.
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.

Lonely Planet Taiwan Travel Guide

Get your chow on at the food stalls of Taipei's Shilin Night Market, get your chill on at some of East Asia's finest beaches and get your boots on to hike the Walami Trail. With two long-term Taiwan residents at the helm of this guide, you'll be dining, sightseeing and soaking up the natural beauty just the way a local would.

Capitol File - Summer 2010

Our nation's capital is home to the world's most powerful people and Capitol File magazine reaches its most dynamic players. Celebrating the world of culture, fashion, fine dining, real estate and nightlife.