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

摘要

The span of Robert Appelbaum’s scholarly yet accessible book is from about 1450 tonthe early eighteenth century and its content is truly eclectic, incorporating, amongnother subjects, regimens of health, classical texts, Shakespeare, cookbooks, andnMilton’s epic poem Paradise Lost as well as early modern recipes. Throughout,nAppelbaum keeps his eye on what the social historian Norbert Elias has termed “thencivilizing process,” a process inextricably tied to fashion—usually led by thenFrench—but as Appelbaum points out in the preface, references to food, thoughnoften about something else (politics, religion, sex) are invariably also about food.