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Displaying results 1 to 8 of 8.

  1. Renaissance food from Rabelais to Shakespeare
    culinary readings and culinary histories
    Contributor: Fitzpatrick, Joan (Hrsg.)
    Published: 2010
    Publisher:  Ashgate, Farnham [u.a.]

    Location:
    Universität Bonn, Institut für Anglistik, Amerikanistik und Keltologie, Bibliothek
    Signature:
    EC 5147 F559
    Inter-library loan:
    No inter-library loan

    Location:
    Universitäts- und Landesbibliothek Münster
    Signature:
    3K 25415
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    Unlimited inter-library loan, copies and loan

    Location:
    Landesbibliothekszentrum Rheinland-Pfalz / Pfälzische Landesbibliothek
    Signature:
    111-1800
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    Loan of volumes, no copies
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    Content information
    Source: Union catalogues
    Contributor: Fitzpatrick, Joan (Hrsg.)
    Language: English
    Media type: Book
    ISBN: 9780754664277; 0754664279
    Subjects: Renaissance; Literatur; Speise
    Scope: VIII, 171 S.
  2. Renaissance food from Rabelais to Shakespeare
    culinary readings and culinary histories
    Contributor: Fitzpatrick, Joan (Hrsg.)
    Published: 2010
    Publisher:  Ashgate, Farnham [u.a.]

    Location:
    Universitätsbibliothek J. C. Senckenberg, Zentralbibliothek (ZB)
    Signature:
    89.206.12
    Inter-library loan:
    Unlimited inter-library loan, copies and loan

    Location:
    Universität Marburg, Universitätsbibliothek
    Signature:
    F 2010/0335
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    Content information
    Source: Union catalogues
    Contributor: Fitzpatrick, Joan (Hrsg.)
    Language: English
    Media type: Book
    Format: Print
    ISBN: 0754664279; 9780754664277
    RVK Categories: LC 17190 ; EC 2500 ; EC 5147
    Subjects: Literatur; Speise; Kochen; Kochbuch; Essgewohnheit
    Scope: VIII, 171 S.
    Notes:

    Literaturangaben
  3. Renaissance food from Rabelais to Shakespeare
    culinary readings and culinary histories
    Published: 2010
    Publisher:  Ashgate, Burlington, VT [u.a.]

    Location:
    Universitätsbibliothek Bayreuth
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    Location:
    Bayerische Staatsbibliothek
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    Universitätsbibliothek der LMU München
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  4. Renaissance food from Rabelais to Shakespeare
    culinary readings and culinary histories
    Contributor: Fitzpatrick, Joan (Herausgeber)
    Published: 2010
    Publisher:  Ashgate, Farnham [u.a.]

    Location:
    Universitäts- und Landesbibliothek Bonn
    Inter-library loan:
    Unlimited inter-library loan, copies and loan

    Location:
    Universitäts- und Landesbibliothek Münster, Zentralbibliothek
    Inter-library loan:
    Unlimited inter-library loan, copies and loan

    Location:
    Landesbibliothekszentrum Rheinland-Pfalz / Pfälzische Landesbibliothek
    Inter-library loan:
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    Content information
    Source: Union catalogues
    Contributor: Fitzpatrick, Joan (Herausgeber)
    Language: English
    Media type: Book
    Format: Print
    ISBN: 9780754664277; 0754664279
    Subjects: Renaissance; Literatur; Speise; Literatur; Speise; Geschichte 1450-1600
    Scope: VIII, 171 S.
  5. Renaissance food from Rabelais to Shakespeare
    culinary readings and culinary histories
    Published: 2010
    Publisher:  Ashgate, Burlington, VT [u.a.]

    Location:
    Freie Universität Berlin, Universitätsbibliothek
    Inter-library loan:
    Unlimited inter-library loan, copies and loan

    Location:
    Humboldt-Universität zu Berlin, Universitätsbibliothek, Jacob-und-Wilhelm-Grimm-Zentrum
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    Location:
    Staatsbibliothek zu Berlin - Preußischer Kulturbesitz, Haus Unter den Linden
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  6. Renaissance food from Rabelais to Shakespeare
    culinary readings and culinary histories
    Contributor: Fitzpatrick, Joan (Publisher)
    Published: 2010
    Publisher:  Ashgate, Farnham [u.a.]

  7. Renaissance food from Rabelais to Shakespeare
    culinary readings and culinary histories
    Contributor: Fitzpatrick, Joan (Hrsg.)
    Published: 2010
    Publisher:  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... more

    Location:
    Staatsbibliothek zu Berlin - Preußischer Kulturbesitz, Haus Potsdamer Straße
    Signature:
    1 A 781445
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    Location:
    Niedersächsische Staats- und Universitätsbibliothek Göttingen
    Signature:
    2010 A 7029
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    Location:
    Universitätsbibliothek Kiel, Zentralbibliothek
    Signature:
    Br 445
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    Location:
    Universität Konstanz, Kommunikations-, Informations-, Medienzentrum (KIM)
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    Location:
    Universitätsbibliothek Osnabrück
    Signature:
    5072-739 1
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    Location:
    Universitätsbibliothek Stuttgart
    Signature:
    6L 572
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    Location:
    Herzog August Bibliothek Wolfenbüttel
    Signature:
    60.1160
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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 "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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    Content information
    Source: Staatsbibliothek zu Berlin
    Contributor: Fitzpatrick, Joan (Hrsg.)
    Language: English
    Media type: Book
    Format: Print
    ISBN: 9780754664277; 0754664279
    RVK Categories: LC 17190
    Subjects: European literature; Food in literature; Food habits in literature; Cooking in literature; Food; Food habits; Cooking, European
    Other subjects: Array; Array; Food habits in literature; Diet in literature; Cookery in literature; Array; Array; Array; Array
    Scope: VIII, 171 S., 24 cm
    Notes:

    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.
  8. Renaissance food from Rabelais to Shakespeare
    culinary readings and culinary histories
    Contributor: Fitzpatrick, Joan (Hrsg.)
    Published: 2010
    Publisher:  Ashgate, Farnham [u.a.]

    Location:
    Universitätsbibliothek J. C. Senckenberg, Zentralbibliothek (ZB)
    Signature:
    89.206.12
    Inter-library loan:
    Unlimited inter-library loan, copies and loan
    Title in the local catalogue:
    https://hds.hebis.de/ubffm/Record/HEB223016462
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    Content information
    Source: Specialised Catalogue of Comparative Literature
    Contributor: Fitzpatrick, Joan (Hrsg.)
    Language: English
    Media type: Book
    Format: Print
    ISBN: 0754664279; 9780754664277
    RVK Categories: LC 17190 ; EC 2500 ; EC 5147
    Subjects: Literatur; Speise; Kochen; Kochbuch; Essgewohnheit
    Scope: VIII, 171 S.
    Notes:

    Literaturangaben