Renaissance Food from Rabelais to Shakespeare

Introduction, Joan Fitzpatrick; Part 1 Eating in Early Modern Europe; Chapter 1 Crammed with Distressful Bread? Bakers and the Poor in Early Modern England, Diane Purkiss; Chapter 2 Fishes, Fowl, and La Fleur de toute cuysine : Gaster and Gastronomy in Rabelais's Quart livre, Timothy J. Tomasik; Part 2 Early Modern Cookbooks and Recipes; Chapter 3 Recipes for Knowledge: Maker's Knowledge Traditions, Paracelsian Recipes, and the Invention of the Cookbook, 1600-1660, Elizabeth Spiller; Chapter 4 Cooking as Research Methodology: Experiments in Renaissance Cuisine, Ken Albala; Chapter 5 Distillation: Transformations in and out of the Kitchen, Wendy Wall; Part 3 Food and Feeding in Early Modern Literature; Chapter 6 Performances of the Banquet Course in Early Modern Drama, Tracy Thong; Chapter 7 'I Must Eat my Dinner': Shakespeare's Foods fromApples to Walrus, Joan Fitzpatrick; Chapter 8 Narrative and Dramatic Sauces: Reflections upon Creativity, Cookery, and Culinary Metaphor in Some Early seventeenth-Century Dramatic Prologues, Chris Meads;

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• Peças de teatro, playscripts
• História da medicina
• Idioma: referência e geral
• História social e cultural
• Comida e sociedade
• Início da história moderna: c 1450/1500 a c 1700
• Literatura: história e crítica
• História geral e do mundo
• Estudos literários: geral

Young Men;Olla Podrida;Hugh Plat;Roger Ball;Sir Theodore Mayerne;Theodore De Mayerne;Paracelsian Iatrochemistry;Maker's Knowledge Traditions;William Bullein;Asparagus Garden;Paracelsian Recipes;Culinary Recipes;Early Modern Dietaries;Culinary Histories;Banquetting Stuffe;Early Modern Audience;Dietary Author;Early Modern;Master Cook;Recipe Books;James Beard;Jonson's Prologue;Roaring Girl;Night Watchmen;Culinary Metaphor