Shakespeare and the Language of Food
Author: Joan Fitzpatrick
Publisher: Continuum
Published: 2011-02-17
Total Pages: 0
ISBN-13: 9781441179982
DOWNLOAD EBOOK →Lanterna Rally
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Shakespeare and the Language of Food
Author: Joan Fitzpatrick
Publisher:
Published: 2011
Total Pages: 461
ISBN-13: 9781472555236
DOWNLOAD EBOOK →Food in Shakespeare
Author: Joan Fitzpatrick
Publisher: Routledge
Published: 2016-04-15
Total Pages: 177
ISBN-13: 131713432X
DOWNLOAD EBOOK →A study of common and exotic food in Shakespeare's plays, this is the first book to explore early modern English dietary literature to understand better the significance of food in Shakespearean drama. Food in Shakespeare provides for modern readers and audiences an historically accurate account of the range of, and conflicts between, contemporary ideas that informed the representations of food in the plays. It also focuses on the social and moral implications of familiar and strange foodstuff in Shakespeare's works. This new approach provides substantial fresh readings of Hamlet, Macbeth, As you Like It, The Winter's Tale, Henry IV Parts 1 and 2, Henry V, Titus Andronicus, Coriolanus, Pericles, Timon of Athens, and the co-authored Sir Thomas More. Among the dietaries explored are Andrew Boorde's A Compendyous Regyment or a Dyetary of Healthe (1547), William Bullein's The Gouernement of Healthe (1595), Thomas Elyot's The Castle of Helthe (1595) and Thomas Cogan's The Hauen of Health (1636). These dieteries were republished several times in the early modern period; together they typify the genre's condemnation of surfeit and the tendency to blame human disease on feeding practices. This study directs scholarly attention to the importance of early modern dietaries, analyzing their role in wider culture as well as their intersection with dramatic art. In the dietaries food and drink are indices of one's position in relation to complex ideas about rank, nationality, and spiritual well-being; careful consumption might correct moral as well as physical shortcomings. The dietaries are an eclectic genre: some contain recipes for the reader to try, others give tips on more general lifestyle choices, but all offer advice on how to maintain good health via diet. Although some are more stern and humourless than others, the overwhelming impression is that of food as an ally in the battle against disease and ill-health as well as a potential enemy.
Fooles and Fricassees
Author: Joan Thirsk
Publisher: University of Washington Press
Published: 1999
Total Pages: 132
ISBN-13:
DOWNLOAD EBOOK →* Contains a fascinating array of manuscript and printed materials documenting not only what people ate but where the food came from, how it was grown, preserved, seasoned, and served, and what people believed about various foods' benefits to their health
Cooking with Shakespeare
Author: Mark Morton
Publisher: Greenwood
Published: 2008-03-30
Total Pages: 0
ISBN-13: 0313337071
DOWNLOAD EBOOK →Presents an overview of British dining customs, eating habits, and table manners in Shakespeare's time, along with original recipes and a revised version of each recipe for modern cooking.
The Little Book of Shakespeare and Food
Author: Domenica De Rosa
Publisher: Trafalgar Square
Published: 2001
Total Pages: 143
ISBN-13: 9780007113170
DOWNLOAD EBOOK →The perfect gift for literary cooks – a little book with a fascinating quotation from Shakespeare on one page, matched to a tempting recipe on the next.
Shakespeare's Language
Author: Frank Kermode
Publisher: Macmillan
Published: 2001-08
Total Pages: 342
ISBN-13: 0374527741
DOWNLOAD EBOOK →In this magnum opus, Britain's most distinguished scholar of 16th-century and 17th-century literature restores Shakespeare's poetic language to its rightful primacy.
Renaissance Food from Rabelais to Shakespeare
Author: Joan Fitzpatrick
Publisher: Routledge
Published: 2016-04-08
Total Pages: 202
ISBN-13: 1317066545
DOWNLOAD EBOOK →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.
The Language of Food: A Linguist Reads the Menu
Author: Dan Jurafsky
Publisher: W. W. Norton & Company
Published: 2014-09-15
Total Pages: 238
ISBN-13: 039324587X
DOWNLOAD EBOOK →A 2015 James Beard Award Finalist: "Eye-opening, insightful, and huge fun to read." —Bee Wilson, author of Consider the Fork Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu? In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips. The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world. From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange—a sharing of ideas and culture as much as ingredients and flavors—lies just beneath the surface of our daily snacks, soups, and suppers. Engaging and informed, Jurafsky's unique study illuminates an extraordinary network of language, history, and food. The menu is yours to enjoy.
Food and Literature
Author: Gitanjali G. Shahani
Publisher: Cambridge University Press
Published: 2018-06-28
Total Pages: 776
ISBN-13: 1108623441
DOWNLOAD EBOOK →This volume examines food as subject, form, landscape, polemic, and aesthetic statement in literature. With essays analyzing food and race, queer food, intoxicated poets, avant-garde food writing, vegetarianism, the recipe, the supermarket, food comics, and vampiric eating, this collection brings together fascinating work from leading scholars in the field. It is the first volume to offer an overview of literary food studies and reflect on its origins, developments, and applications. Taking up maxims such as 'we are what we eat', it traces the origins of literary food studies and examines key questions in cultural texts from different global literary traditions. It charts the trajectories of the field in relation to work in critical race studies, postcolonial studies, and children's literature, positing an omnivorous method for the field at large.
