Renaissance Food from Rabelais to Shakespeare

Renaissance Food from Rabelais to Shakespeare

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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 qEating in Early Modern Europeq; 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 qEarly Modern Cookbooks and Recipes, q 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 qworkq today, and whether cookery books specifically aimed at women might have shaped domestic creativity. Part Three, qFood and Feeding in Early Modern Literatureq 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: FranAsois 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.books of many receipts for a sort of bread not included in Markhama#39;s list. ... That noted, here is the receipt I mean: To Make French Bread No 263. ... Note that one probable characteristic of this bread that made it popular was its soft crust.

Title:Renaissance Food from Rabelais to Shakespeare
Author:Dr Joan Fitzpatrick
Publisher:Ashgate Publishing, Ltd. - 2013-04-28


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