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  1. Eating identities
    reading food in Asian American literature
    Author: Xu, Wenying
    Published: 2008
    Publisher:  Univ. of Hawai'i Press, Honolulu

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    Ostbayerische Technische Hochschule Amberg-Weiden / Hochschulbibliothek Amberg
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    Volltext (kostenfrei)
    Source: Union catalogues
    Language: English
    Media type: Book
    ISBN: 9780824831950
    RVK Categories: HR 1704 ; HU 1691 ; HU 1729
    Subjects: American literature / Asian American authors / History and criticism; Gastronomy in literature; Food habits in literature; Dinners and dining in literature; Cookery in literature; Asian Americans / Intellectual life; Asian Americans in literature; Food habits / Social aspects; Gesellschaft; American literature; Asian Americans in literature; Asian Americans; Cooking in literature; Dinners and dining in literature; Food habits in literature; Food habits; Gastronomy in literature; Nahrungsaufnahme <Motiv>; Ethnische Identität <Motiv>; Asiaten; Literatur; Nahrung <Motiv>; Kulturelle Identität <Motiv>
    Scope: ix, 195 S., 23 cm
    Notes:

    Includes bibliographical references (p. 181-189) and index

    Enjoyment and ethnic identity in No-no boy and Obasan -- Masculinity, food, and appetite in Frank Chin's Donald Duk and "The eat and run midnight people" -- Class and cuisine: David Wong Louie's The barbarians are coming -- Diaspora, transcendentalism, and ethnic gastronomy in the works of Li-Young Lee -- Sexuality, colonialism, and ethnicity in Monique Truong's The book of salt and Mei Ng's Eating Chinese food naked -- Epilogue: eating identities
  2. "Und Zuckererbsen nicht minder"
    die kulinarische Metaphorik im Gesamtwerk Heinrich Heines
    Author: Hupfer, Cordula
    Published: 2005
    Publisher:  Grupello, Düsseldorf

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    Universitätsbibliothek Bayreuth
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    Bayerische Staatsbibliothek
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    Source: Union catalogues
    Language: German
    Media type: Dissertation
    ISBN: 3899780418
    RVK Categories: GL 5418
    DDC Categories: 830
    Edition: 1. Aufl.
    Subjects: Wissen; Cooking in literature; Trinken; Speise; Metapher
    Other subjects: Heine, Heinrich <1797-1856>; Heine, Heinrich <1797-1856>; Heine, Heinrich (1797-1856)
    Scope: 197 S.
    Notes:

    Zugl.: Düsseldorf, Univ., Diss., 2005
  3. Not Just Porridge
    Author: Orestano, Francesca
    Published: 2017
    Publisher:  Archaeopress, Oxford ; ProQuest, Ann Arbor, Michigan

    Concocted in Italy by scholars of English and sifted through the judgement of the English editor, this volume traces a curious history of English literature, from the tasty and spicy recipes of the Middle Ages down to very recent times. more

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    Universität Frankfurt, Elektronische Ressourcen
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    Concocted in Italy by scholars of English and sifted through the judgement of the English editor, this volume traces a curious history of English literature, from the tasty and spicy recipes of the Middle Ages down to very recent times.

     
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    Source: Union catalogues
    Contributor: Vickers, Michael
    Language: English
    Media type: Ebook
    Format: Online
    ISBN: 9781784915797
    Subjects: English literature--History and criticism; Food in literature; Cooking in literature
    Scope: 1 Online-Ressource (197 pages)
    Notes:

    Description based on publisher supplied metadata and other sources
  4. Consumption and the literary cookbook
    Contributor: Harde, Roxanne (Herausgeber); Wesselius, Janet (Herausgeber)
    Published: 2021
    Publisher:  Routledge, New York, NY ; Taylor & Francis Group, London

    Consumption and the Literary Cookbook offers readers the first book-length study of literary cookbooks. Imagining the genre more broadly to include narratives laden with recipes, cookbooks based on cultural productions including films, plays, and... more

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    TU Darmstadt, Universitäts- und Landesbibliothek - Stadtmitte
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    Consumption and the Literary Cookbook offers readers the first book-length study of literary cookbooks. Imagining the genre more broadly to include narratives laden with recipes, cookbooks based on cultural productions including films, plays, and television series, and cookbooks that reflected and/or shaped cultural and historical narratives, the contributors draw on the tools of literary and cultural studies to closely read a diverse corpus of cookbooks. By focusing on themes of consumption--gastronomical and rhetorical--the sixteen chapters utilize the recipes and the narratives surrounding them as lenses to study identity, society, history, and culture. The chapters in this book reflect the current popularity of foodie culture as they offer entertaining analyses of cookbooks, the stories they tell, and the stories told about them.

     
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  5. Consumption and the literary cookbook
    Contributor: Harde, Roxanne (HerausgeberIn); Wesselius, Janet Catherina (HerausgeberIn)
    Published: 2021
    Publisher:  Routledge,, New York, NY

    Introduction / Roxanne Harde & Janet Wesselius -- Textual consumption. Curiosity and consumption in Alice eats: a Wonderland cookbook and The Anne of Green Gables cookbook / Janet Wesselius -- Nadiya Hussain's Bake me a story, children's cookbooks... more

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    Introduction / Roxanne Harde & Janet Wesselius -- Textual consumption. Curiosity and consumption in Alice eats: a Wonderland cookbook and The Anne of Green Gables cookbook / Janet Wesselius -- Nadiya Hussain's Bake me a story, children's cookbooks and British Islam / Antje Rauwerda -- "Recipes for living" : meals, memories and stories in Pat Mora's House of houses / Méliné Kasparian -- "Sometimes, it is better to crave" : Asian-American fusion cuisine, the politics of substitutions, and the taste of diasporic loneliness / Shuyin Yu -- Consuming the past : food metaphors in the intergenerational food memoir / Brita M. Thielen -- Consumption & community. Repackaging modernism : genre, aesthetics, and community in The Alice B. Toklas cook book / Ben Lee Taylor -- Julia Child and the "servantless American cook" / Caroline Barta -- Consuming Poppy Cannon / Claire Stewart -- Dishwater hands across the pantry : ideological resistance in the I hate to cook book / Katherine Kittredge -- The labor of love : changes in consumption practices in late twentieth century Calcutta / Rituparna Das -- Cultural consumption. Waitress : creating and consuming inspiration in Sugar, butter, flour / Allison Kellar -- Taste in question : recipes and subjectivity in Martha Stewart Living, goop, and the early printed cookbooks of Hannah Glasse and Ann Cook / Erin MacWilliam -- Nineteenth century American manuscript cookbooks and memoirs of taste / Avery Blankenship -- "Roots and seeds" : reclaiming regional identity through food in Ronni Lundy's Victuals: an Appalachian journey, with recipes / Stacy Sivinski -- "A lifetime spent in the pursuit of good flavor" : Edna Lewis's cookbooks / Nicole Stamant -- "Looking for whatever bowl of soup ... might restore us" : consumption and nostalgia in Treme: stories and recipes from the heart of New Orleans / Roxanne Harde.

     
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  6. "Und Zuckererbsen nicht minder"
    die kulinarische Metaphorik im Gesamtwerk Heinrich Heines
    Author: Hupfer, Cordula
    Published: 2005
    Publisher:  Grupello, Düsseldorf

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    Freie Universität Berlin, Universitätsbibliothek
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    Source: Philologische Bibliothek, FU Berlin; Staatsbibliothek zu Berlin
    Language: German
    Media type: Dissertation
    ISBN: 3899780418
    RVK Categories: GL 5418
    DDC Categories: 830
    Edition: 1. Aufl.
    Subjects: Wissen; Cooking in literature; Trinken; Speise; Metapher
    Other subjects: Heine, Heinrich <1797-1856>; Heine, Heinrich <1797-1856>; Heine, Heinrich (1797-1856)
    Scope: 197 S.
    Notes:

    Zugl.: Düsseldorf, Univ., Diss., 2005
  7. Food and the novel in nineteenth century America
    Author: McWilliams, Mark
    Published: 2012
    Publisher:  AltaMira Press, Lanham, Md. [u.a.]

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    Freie Universität Berlin, Universitätsbibliothek
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    Source: Philologische Bibliothek, FU Berlin
    Language: English
    Media type: Book
    ISBN: 9780759120945
    Series: AltaMira studies in food and gastronomy
    Subjects: American fiction / 19th century / History and criticism; Food in literature; Cooking in literature; Food habits in literature; Kochen <Motiv>; Literatur; Analogie; Nahrung <Motiv>; Präsidentenwahl; Politik <Motiv>
    Scope: XX, 199 S., Ill.
    Notes:

    Includes bibliographical references and index

    Introduction: conflicting tastes -- Old food in a new land -- Wholesome food for a wholesome people -- Revolution in the kitchen -- Good women bake good biscuits -- Dining out in the novel -- Eating nostalgia -- Afterword: food and the novel in America
  8. The tropics bite back
    culinary coups in Caribbean literature
    Author: Loichot, Valérie
    Published: 2013
    Publisher:  Univ. of Minnesota Press, Minneapolis [u.a.]

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    Freie Universität Berlin, Universitätsbibliothek
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    Ibero-Amerikanisches Institut Preußischer Kulturbesitz, Bibliothek
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    Source: Philologische Bibliothek, FU Berlin
    Language: English
    Media type: Book
    ISBN: 9780816679836; 9780816679843
    RVK Categories: IJ 50040
    Subjects: Caribbean literature; Food in literature; Cooking in literature; Literatur; Nahrung <Motiv>; Kochen <Motiv>
    Scope: XXXVII, 243 S.
    Notes:

    Includes bibliographical references and index
  9. Inszenierungen des Essens in der Kinder- und Jugendliteratur
    Author: Jäkel, Sonja
    Published: 2014
    Publisher:  Peter Lang AG, [Place of publication not identified]

    Das Motiv des Essens ist in der Kinder- und Jugendliteratur allgegenwaertig - und bisher dennoch kaum erforscht. Dabei weist es weit ueber seine unmittelbare Koerperlichkeit hinaus und traegt als formen- und funktionsreiches Motiv zur Gestaltung... more

     

    Das Motiv des Essens ist in der Kinder- und Jugendliteratur allgegenwaertig - und bisher dennoch kaum erforscht. Dabei weist es weit ueber seine unmittelbare Koerperlichkeit hinaus und traegt als formen- und funktionsreiches Motiv zur Gestaltung literarischer Welten bei. Anhand exemplarischer Texte der Aufklaerung, der Romantik und des Biedermeier lotet die Studie aus, wie sich im Mikrokosmos des Essens gesellschaftliche Makrostrukturen und epochenspezifische Konzepte von Kindheit offenbaren. Damit wendet sich die Studie erstmals dem ueberraschend vielschichtigen Potenzial kinderliterarischer

     
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    Content information
    Source: Union catalogues
    Language: English
    Media type: Ebook
    Format: Online
    ISBN: 9783653047189; 3653047188
    Subjects: Children's literature / History and criticism; Food in literature; Romanticism; Cooking in literature; BIOGRAPHY & AUTOBIOGRAPHY / Literary; Children's literature / (OCoLC)fst01759351; Food in literature / (OCoLC)fst00930837; Romanticism / (OCoLC)fst01100133
    Scope: 1 online resource
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    Cover; Inhalt; 1. Einleitung; 2. Zwischen Natur und Kultur -das Phänomen Essen; 2.1. Die natürlich-sinnliche Dimension; 2.2. Die kulturell-geformte Dimension; 2.3. Das Verhältnis von Natur und Kultur; 2.4. Implikationen für das Untersuchungsinteresse; 3. Inszenierungen des Essens in derKinder- und Jugendliteratur; 3.1. Inszenierungen des Essens in der Aufklärung; 3.1.1. Campes Robinson der Jüngere -- "Wir wollen uns gernüberwinden lernen."; 3.1.1.1. Die Rezeption Rousseaus; 3.1.1.2. Pädagogisierung des Defoeschen Robinson Crusoe; 3.1.1.3. Die Signifikanz der Rahmenhandlung

    3.1.1.4. Der Vorbericht des Robinson als Programm3.1.1.5. Zusammenfassung; 3.1.2. Moralische Beispielgeschichten -- "Sein Naschen bracht ihnmördrisch um."; 3.1.2.1. Warnung vor gesundheitlichen Schäden; 3.1.2.2. Transport des bürgerlichen Tugendkanons; 3.1.2.3. Narrative Besonderheiten; 3.1.2.4. Gewandeltes Straf- und Gewaltparadigma; 3.1.2.5. Zusammenfassung; 3.1.3. Schlussfolgerungen zum Kindheitskonzept; 3.2. Inszenierungen des Essens in der Romantik; 3.2.1. Grimms Kinder- und Hausmärchen -- "Knusper, knusper, kneischen, wer knuspert an meinem Häuschen?"; 3.2.1.1. Mangel und Überfluss

    3.2.1.2. Sinnliche Verlockungen3.2.1.3. Fressen und Gefressenwerden; 3.2.1.4. Die soziale Bedeutung der Mahlzeit; 3.2.1.5. Zusammenfassung; 3.2.2. E.T.A. Homanns Nußknacker und Mausekönig -- "Schwänefressen keinen Marzipan."; 3.2.2.1. Der Nußknacker aus kulinarischer Perspektive; 3.2.2.2. Zwischen Mäßigkeit und Opulenz; 3.2.2.3. Die süße Phantasie -- Bedrohung oder Rettung der Kindheit?; 3.2.2.4. Zusammenfassung; 3.2.3. Kinderreime und Kinderlieder -- "Was heute bescheret/Wirdheute verzehret"; 3.2.3.1. Sinnlichkeit, Genuss und Spiel; 3.2.3.2. Das Erbe der Aufklärung; 3.2.3.3. Zusammenfassung

    3.2.4. Schlussfolgerungen zum Kindheitskonzept3.3. Inszenierungen des Essens im Biedermeier; 3.3.1. Moralische Beispielgeschichten -- "Es war vor ihremLeckermäulchen nichts sicher."; 3.3.1.1. Sanfte Moral; 3.3.1.2. Der Struwwelpeter -- Lustige Geschichtenund drollige Bilder?; 3.3.1.3. Zusammenfassung; 3.3.2. Wilhelm Haus Märchen -- "Ah! ein seltener Bissen, der IhroMajestät gewiß behagen wird."; 3.3.2.1. Die Geschichte von dem kleinen Muck; 3.3.2.2. Der Zwerg Nase; 3.3.2.3. Zusammenfassung; 3.3.3. Schlussfolgerungen zum Kindheitskonzept; 4. Zusammenfassung derUntersuchungsergebnisse
  10. Eating identities
    reading food in Asian American literature
    Author: Xu, Wenying
    Published: 2008
    Publisher:  Univ. of Hawai'i Press, Honolulu, Hawaii

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  11. Le patrimoine passe à table
    actes du colloque (Roanne, 28 et 29 septembre 2000) : [Mois du patrimoine écrit 2000]
    Published: 2001
    Publisher:  ARALD [u.a.], Annecy

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    Niedersächsische Staats- und Universitätsbibliothek Göttingen
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    2002 A 4867
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    Württembergische Landesbibliothek
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    52C/2130
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    Source: Union catalogues
    Language: French
    Media type: Book
    Format: Print
    ISBN: 2907420801
    Subjects: Gastronomy in literature; Cooking in literature; Food habits in literature
    Scope: 165 S., Ill.
  12. "Wir fraßen herzhaft..."
    Friedrich Schiller - ein literarisch-biografisches Kochbuch
    Author: Stemmer-Beer, Roswitha
    Published: 2009
    Publisher:  Centaurus-Verl., Freiburg

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    Universitätsbibliothek Freiburg
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    GE 2009/10633
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    Universitätsbibliothek Heidelberg
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    2009 A 11906
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    Badische Landesbibliothek
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    109 A 13724
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    Deutsches Literaturarchiv Marbach, Bibliothek
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    HH (Schiller,Fri.)
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    Württembergische Landesbibliothek
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    59/19779
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    Klassik Stiftung Weimar / Herzogin Anna Amalia Bibliothek
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    205592 - A
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    Hochschule Zittau / Görlitz, Hochschulbibliothek
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    $BZi 4
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    Source: Union catalogues
    Language: German
    Media type: Book
    Format: Print
    ISBN: 9783825507367
    Other identifier:
    9783825507367
    RVK Categories: GK 8601
    Edition: 2. überarb. und erw. Aufl.
    Series: Lebensformen ; Bd. 54
    Subjects: Gastronomy in literature; Cooking, German; Cooking in literature
    Other subjects: Schiller, Friedrich (1759-1805)
    Scope: 259 S., Ill
  13. Eating Identities
    Reading Food in Asian American Literature
    Author: Xu, Wenying
    Published: 2007; ©2007
    Publisher:  University of Hawaii Press, Honolulu

    The French epicure and gastronome Brillat-Savarin declared, "Tell me what you eat, and I will tell you who you are." Wenying Xu infuses this notion with cultural-political energy by extending it to an ethnic group known for its cuisines: Asian... more

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    Hochschule Aalen, Bibliothek
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    E-Book De Gruyter
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    Orient-Institut Beirut
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    Online
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    Evangelische Hochschule Berlin, Bibliothek
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    The French epicure and gastronome Brillat-Savarin declared, "Tell me what you eat, and I will tell you who you are." Wenying Xu infuses this notion with cultural-political energy by extending it to an ethnic group known for its cuisines: Asian Americans. She begins with the general argument that eating is a means of becoming—not simply in the sense of nourishment but more importantly of what we choose to eat, what we can afford to eat, what we secretly crave but are ashamed to eat in front of others, and how we eat. Food, as the most significant medium of traffic between the inside and outside of our bodies, organizes, signifies, and legitimates our sense of self and distinguishes us from others, who practice different foodways.Narrowing her scope, Xu reveals how cooking, eating, and food fashion Asian American identities in terms of race/ethnicity, gender, class, diaspora, and sexuality. She provides lucid and informed interpretations of seven Asian American writers (John Okada, Joy Kogawa, Frank Chin, Li-Young Lee, David Wong Louie, Mei Ng, and Monique Truong) and places these identity issues in the fascinating spaces of food, hunger, consumption, appetite, desire, and orality. Asian American literature abounds in culinary metaphors and references, but few scholars have made sense of them in a meaningful way. Most literary critics perceive alimentary references as narrative strategies or part of the background; Xu takes food as the central site of cultural and political struggles waged in the seemingly private domain of desire in the lives of Asian Americans. Eating Identities is the first book to link food to a wide range of Asian American concerns such as race and sexuality. Unlike most sociological studies, which center on empirical analyses of the relationship between food and society, it focuses on how food practices influence psychological and ontological formations and thus contributes significantly to the growing field of food studies. For students of literature, this tantalizing work offers an illuminating lesson on how to read the multivalent meanings of food and eating in literary texts.

     
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    Volltext (Array)
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    Source: Staatsbibliothek zu Berlin
    Language: English
    Media type: Ebook
    Format: Online
    ISBN: 9780824862282
    Other identifier:
    Subjects: Gastronomy in literature; Food habits in literature; American literature; Dinners and dining in literature; Cooking in literature; Asian Americans in literature; Food habits; Asian Americans; American literature.; Dinners and dining in literature.; Food habits in literature.; Gastronomy in literature.; LITERARY CRITICISM / American / Asian American
    Scope: 1 Online-Ressource
    Notes:

    Frontmatter -- -- Contents -- -- Acknowledgments -- -- Introduction -- -- 1. Enjoyment and Ethnic Identity in No-No Boy and Obasan -- -- 2. Masculinity, Food, and Appetite in Frank Chin’s Donald Duk and “The Eat and Run Midnight People” -- -- 3. Class and Cuisine in David Wong Louie’s The Barbarians Are Coming -- -- 4. Diaspora, Transcendentalism, and Ethnic Gastronomy in the Works of Li-Young Lee -- -- 5. Sexuality, Colonialism, and Ethnicity in Monique Truong’s The Book of Salt and Mei Ng’s Eating Chinese Food Naked -- -- Epilogue -- -- Notes -- -- Bibliography -- -- Index
  14. Le patrimoine passe à table
    actes du colloque ; (Roanne, 28 et 29 septembre 2000)
    Published: 2001
    Publisher:  ARALD [u.a], Annecy

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    Source: Union catalogues
    Language: French
    Media type: Book
    Format: Print
    ISBN: 2907420801
    Subjects: Gastronomy in literature; Cooking in literature; Food habits in literature
    Scope: 165 S, 25 cm
  15. Das Friedrich von Schiller-Kochbuch
    ein literarisches Kochbuch
    Author: Stemmer-Beer, Roswitha
    Published: 2004
    Publisher:  Schnell, Warendorf

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    Stadt Chemnitz, Kulturbetrieb, Stadtbibliothek
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    2006 A 7437
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    Source: Union catalogues
    Language: German
    Media type: Book
    Format: Print
    ISBN: 3877167535
    RVK Categories: GK 8601
    Edition: 1. Aufl.
    Subjects: Cooking in literature; Gastronomy in literature; Cooking, German
    Other subjects: Schiller, Friedrich (1759-1805)
    Scope: 184 S, zahlr. schw.-w. Zeichn, 210 mm x 130 mm
  16. Eating Identities
    Reading Food in Asian American Literature
    Author: Xu, Wenying
    Published: 2008
    Publisher:  University of Hawai'i Press, Honolulu

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  17. I sapori della modernità
    cibo e romanzo
    Author: Biasin, Gian Paolo
    Published: 1991
    Publisher:  Il Mulino, Bologna

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    293740 - A
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    Source: Union catalogues
    Language: Italian
    Media type: Book
    Format: Print
    ISBN: 8815031782
    RVK Categories: IV 1657
    Series: Intersezioni ; 96
    Subjects: Italian fiction; Italian fiction; Food in literature; Dinners and dining in literature; Food habits in literature; Gastronomy in literature; Cooking in literature
    Scope: 204 S., 22 cm
    Notes:

    Includes bibliographical references
  18. Consumption and the literary cookbook
    Contributor: Harde, Roxanne (Herausgeber); Wesselius, Janet Catherina (Herausgeber)
    Published: 2021
    Publisher:  Routledge, New York, NY

    Consumption and the Literary Cookbook offers readers the first book-length study of literary cookbooks. Imagining the genre more broadly to include narratives laden with recipes, cookbooks based on cultural productions including films, plays, and... more

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    Consumption and the Literary Cookbook offers readers the first book-length study of literary cookbooks. Imagining the genre more broadly to include narratives laden with recipes, cookbooks based on cultural productions including films, plays, and television series, and cookbooks that reflected and/or shaped cultural and historical narratives, the contributors draw on the tools of literary and cultural studies to closely read a diverse corpus of cookbooks. By focusing on themes of consumption--gastronomical and rhetorical--the sixteen chapters utilize the recipes and the narratives surrounding them as lenses to study identity, society, history, and culture. The chapters in this book reflect the current popularity of foodie culture as they offer entertaining analyses of cookbooks, the stories they tell, and the stories told about them

     
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    Volltext (URL des Erstveroeffentlichers)
    Source: Union catalogues
    Contributor: Harde, Roxanne (Herausgeber); Wesselius, Janet Catherina (Herausgeber)
    Language: English
    Media type: Ebook
    Format: Online
    ISBN: 9781003119517; 9781000245837; 9781000245851; 9781000245875
    Other identifier:
    (ZDB-7-TFC)9781003119517
    Edition: First edition
    Other subjects: Food in literature; Cooking in literature; Food habits in literature; Gastronomy in literature; Array; Array
    Scope: 1 Online Ressource, illustrations (black and white)
  19. Ainsi cuisinaient les belles-sœrs dans l'œuvre de Michel Tremblay
    une traversée de notre patrimoine culinaire, 1913 - 1963
    Author: Fortin, Anne
    Published: 2014
    Publisher:  Flammarion Québec, [Montréal]

    Location:
    Staatsbibliothek zu Berlin - Preußischer Kulturbesitz, Haus Unter den Linden
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    Source: Staatsbibliothek zu Berlin
    Language: French
    Media type: Book
    Format: Print
    ISBN: 9782890775350
    Subjects: Cooking in literature
    Other subjects: Tremblay, Michel (1942-): Chroniques du Plateau Mont-Royal; Tremblay, Michel (1942-): Diaspora des Desrosiers
    Scope: 191 S, Ill, 29 cm
    Notes:

    Comprend des références bibliographies (pages 8-9, 188) et un index
  20. Culinary Shakespeare
    staging food and drink in early modern England
    Contributor: Goldstein, David B. (HerausgeberIn); Tigner, Amy L. (HerausgeberIn)
    Published: [2016]; © 2016
    Publisher:  Duquesne University Press, Pittsburgh, Pennsylvania

    "Essays discuss food and drink in Shakespeare's plays, reframing questions about cuisine, eating, and meals in early modern drama and emphasizing the aesthetic, communal, and philosophical aspects of food; many issues in Shakespeare studies are thus... more

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    Staatsbibliothek zu Berlin - Preußischer Kulturbesitz, Haus Unter den Linden
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    "Essays discuss food and drink in Shakespeare's plays, reframing questions about cuisine, eating, and meals in early modern drama and emphasizing the aesthetic, communal, and philosophical aspects of food; many issues in Shakespeare studies are thus considered in terms of the cultural marker of culinary dynamics"--

     
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    Source: Staatsbibliothek zu Berlin
    Contributor: Goldstein, David B. (HerausgeberIn); Tigner, Amy L. (HerausgeberIn)
    Language: English
    Media type: Book
    Format: Print
    ISBN: 9780820704951
    RVK Categories: HI 3325 ; HI 3385
    Series: Medieval and Renaissance literary studies
    Subjects: Food in literature; Food habits in literature; Drinking customs in literature; Cooking in literature; Food habits; Food habits
    Other subjects: Shakespeare, William (1564-1616)
    Scope: vi, 287 Seiten, 24 cm
    Notes:

    Literaturangaben. - Index
  21. Revoir Osnabrück
    sur la cuisine dans un livre d'Hélène Cixous
    Author: Delmotte-Halter, Alice
    Published: DL 2018; © 2018
    Publisher:  Presses universitaires de Nancy - Éditions universitaires de Lorraine, Nancy

    En mise au point -- Un terrain contemporain -- Ouvrir le livre -- L'ethnogénétique dans la marmite -- Still life -- Quant au re-voir. more

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    Staatsbibliothek zu Berlin - Preußischer Kulturbesitz, Haus Unter den Linden
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    En mise au point -- Un terrain contemporain -- Ouvrir le livre -- L'ethnogénétique dans la marmite -- Still life -- Quant au re-voir.

     
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    Source: Staatsbibliothek zu Berlin
    Contributor: Privat, Jean-Marie (VerfasserIn eines Vorworts)
    Language: French
    Media type: Book
    Format: Print
    ISBN: 2814305034; 9782814305038
    Series: Collection EthnocritiqueS - Anthropologie de la littérature et des arts
    Subjects: Cooking in literature; Cixous, Hélène; Cooking in literature; Criticism, interpretation, etc; Cuisine ; Dans la littérature
    Other subjects: Cixous, Hélène (1937-): Osnabrück; Cixous, Hélène (1937-); Cixous, Hélène (1937-....); Cixous, Hélène ; Critique et interprétation
    Scope: 228 Seiten, Illustrationen, 24 cm
    Notes:

    Literaturverzeichnis: Seite 203-218
  22. Political appetites
    food in medieval English romance
    Author: Hostetter, Aaron Kenneth
    Published: 2017
    Publisher:  The Ohio State University Press, Columbus

    Andreas: cannibals at the edge of history -- The Roman de Silence: crossing categories -- Havelok the Dane: food, sovereignty, and social order -- Sir Gowther: table manners and aristocratic identity -- Conclusion: Cheese and cannibals more

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    Staatsbibliothek zu Berlin - Preußischer Kulturbesitz, Haus Unter den Linden
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    Andreas: cannibals at the edge of history -- The Roman de Silence: crossing categories -- Havelok the Dane: food, sovereignty, and social order -- Sir Gowther: table manners and aristocratic identity -- Conclusion: Cheese and cannibals

     
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    Source: Staatsbibliothek zu Berlin
    Language: English
    Media type: Book
    Format: Print
    ISBN: 9780814254424; 9780814213513; 0814213510
    RVK Categories: HH 4061 ; HH 4156
    Series: Interventions: new studies in medieval culture
    Subjects: Food in literature; Food habits in literature; Cooking in literature; Romances, English; English literature
    Scope: xi, 191 pages, 24 cm
    Notes:

    Includes bibliographical references (pages 175-187) and index
  23. Renaissance food from Rabelais to Shakespeare
    culinary readings and culinary histories
    Contributor: Fitzpatrick, Joan (MitwirkendeR)
    Published: 2016
    Publisher:  Routledge,, London

    pt. 1. Eating in early modern Europe -- pt. 2. Early modern cookbooks and recipes -- pt. 3. Food and feeding in early modern literature. more

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    Staatsbibliothek zu Berlin - Preußischer Kulturbesitz, Haus Unter den Linden
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    pt. 1. Eating in early modern Europe -- pt. 2. Early modern cookbooks and recipes -- pt. 3. Food and feeding in early modern literature.

     
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    Source: Staatsbibliothek zu Berlin
    Contributor: Fitzpatrick, Joan (MitwirkendeR)
    Language: English
    Media type: Ebook
    Format: Online
    ISBN: 9781315605265; 9781317066538; 9781317066545
    Other identifier:
    Subjects: European literature; Food in literature; Food habits in literature; Cooking in literature; Food; Food habits; Cooking, European
    Scope: 1 online resource (viii, 171 pages)
  24. Literature and food studies
    Author: Tigner, Amy L.; Carruth, Allison
    Published: 2018
    Publisher:  Routledge,, Abingdon, Oxon

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    Staatsbibliothek zu Berlin - Preußischer Kulturbesitz, Haus Unter den Linden
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    Source: Staatsbibliothek zu Berlin
    Language: English
    Media type: Ebook
    Format: Online
    ISBN: 9781315726571; 9781317537311
    Other identifier:
    Series: Literature and contemporary thought
    Subjects: Cookbooks; Cooking in literature; Food habits in literature; Food in literature; Food writing; Gastronomy in literature; Cookbooks ; History; Cooking in literature; Food habits in literature; Food in literature; Food writing ; History; Gastronomy in literature
    Scope: 1 online resource (ix, 185 pages)
  25. Saberes y sabores en México y el Caribe
    Published: 2010
    Publisher:  Rodopi, Amsterdam

    Location:
    Ibero-Amerikanisches Institut Preußischer Kulturbesitz, Bibliothek
    Inter-library loan:
    Unlimited inter-library loan, copies and loan
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    Content information
    Source: Union catalogues
    Language: Spanish
    Media type: Book
    Format: Print
    ISBN: 9789042030442
    RVK Categories: IQ 12162
    Series: Foro hispánico ; 39
    Subjects: Gastronomy; Gastronomy; Food in literature; Cooking in literature; Cooking, Mexican; Cooking, Caribbean
    Scope: 356 p., ill
    Notes:

    Includes bibliographical references

    Saberes y sabores en México y el Caribe