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Zusatztext 'The literary food history in these books offers a slice of life.' Times Literary Supplement '...this 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. ... The volume contain[s] essays of potential interest to food historians and scholars of French literature! and Renaissance Food's recognition of the significance of interdisciplinary exchange and research is an important step towards furthering their pursuit. Indeed! the best essays herein draw attention to food's wide-ranging affinity with topics such as gender! economics! medicine! natural history! and nationhood.' Renaissance Quarterly '... the collection draws together a burgeoning area of interest! written for scholars who are interested in ideas about early modern food and diet. It is! then! a signpost work which pieces together the preliminary ideas and findings of research into this uncovered historiography.' Sixteenth Century Journal 'In sum! all the articles present here have their own distinctiveness and flavour! and virtually all are accompanied by extensive bibliographies! so the volume would be an excellent starting-point for further research.' International Committee on the History of Technology Informationen zum Autor Joan Fitzpatrick (Lecturer! Loughborough University) is author of Food in Shakespeare (Ashgate! 2007) and a forthcoming Athlone dictionary entitled Shakespeare and the Language of Food. Klappentext Providing a fresh perspective on an aspect of early modern culture! this title 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. Zusammenfassung Providing a fresh perspective on an aspect of early modern culture, this title 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. Inhaltsverzeichnis Introduction, Joan Fitzpatrick; Part 1 Eating in Early Modern Europe; Chapter 1 Crammed with Distressful Bread? Bakers and the Poor in Early Modern England, Diane Purkiss; Chapter 2 Fishes, Fowl, and La Fleur de toute cuysine : Gaster and Gastronomy in Rabelais’s Quart livre, Timothy J. Tomasik; Part 2 Early Modern Cookbooks and Recipes; Chapter 3 Recipes for Knowledge: Maker’s Knowledge Traditions, Paracelsian Recipes, and the Invention of the Cookbook, 1600–1660, Elizabeth Spiller; Chapter 4 Cooking as Research Methodology: Experiments in Renaissance Cuisine, Ken Albala; Chapter 5 Distillation: Transformations in and out of the Kitchen, Wendy Wall; Part 3 Food and Feeding in Early Modern Literature; Chapter 6 Performances of the Banquet Course in Early Modern Drama, Tracy Thong; Chapter 7 ‘I Must Eat my Dinner’: Shakespeare’s Foods fromApples to Walrus, Joan Fitzpatrick; Chapter 8 Narrative and Dramatic Sauces: Reflections upon Creativity, Cookery, and Culinary Metaphor in Some Early seventeenth-Century Dramatic Prologues, Chris Meads;...
