Renaissance Food From Rabelais To Shakespeare
by Joan Fitzpatrick /
2010 / English / PDF
26.3 MB Download
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: Francois Rabelais' "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.
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: Francois Rabelais' "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.
