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  1. Renaissance food from Rabelais to Shakespeare
    culinary readings and culinary histories
    Autor*in:
    Erschienen: 2010
    Verlag:  Ashgate, Farnham [u.a.]

    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... mehr

    Staatsbibliothek zu Berlin - Preußischer Kulturbesitz, Haus Potsdamer Straße
    1 A 781445
    uneingeschränkte Fernleihe, Kopie und Ausleihe
    Niedersächsische Staats- und Universitätsbibliothek Göttingen
    2010 A 7029
    uneingeschränkte Fernleihe, Kopie und Ausleihe
    Universitätsbibliothek Kiel, Zentralbibliothek
    Br 445
    uneingeschränkte Fernleihe, Kopie und Ausleihe
    Universität Konstanz, Kommunikations-, Informations-, Medienzentrum (KIM)
    uneingeschränkte Fernleihe, Kopie und Ausleihe
    Universitätsbibliothek Osnabrück
    5072-739 1
    uneingeschränkte Fernleihe, Kopie und Ausleihe
    Universitätsbibliothek Stuttgart
    6L 572
    uneingeschränkte Fernleihe, Kopie und Ausleihe
    Herzog August Bibliothek Wolfenbüttel
    60.1160
    uneingeschränkte Fernleihe, Kopie und Ausleihe

     

    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: François Rabelais's 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

     

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    Hinweise zum Inhalt
    Quelle: Herzog August Bibliothek Wolfenbüttel
    Beteiligt: Fitzpatrick, Joan (Hrsg.)
    Sprache: Englisch
    Medientyp: Buch (Monographie)
    Format: Druck
    ISBN: 9780754664277; 0754664279
    RVK Klassifikation: LC 17190
    Schlagworte: European literature; Food in literature; Food habits in literature; Cooking in literature; Food; Food habits; Cooking, European; Food habits; Food habits; Food habits in literature; Diet in literature; Cookery in literature; Food writing; Food writing; European literature; European literature
    Umfang: VIII, 171 S., 24 cm
    Bemerkung(en):

    Includes index. - Formerly CIP Uk. - Eating in early modern Europe -- Early modern cookbooks and recipes -- Food and feeding in early modern literature

    Eating in early modern Europe -- Early modern cookbooks and recipes -- Food and feeding in early modern literature.