東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Textual tastes: The invention of cul...

Tomasik, Timothy Joseph.

Linked to FindBook

Google Book

Amazon

博客來

Textual tastes: The invention of culinary literature in early modern France (Nicolas de La Chesnaye, Francois Rabelais).

Record Type:	Electronic resources : Monograph/item
Title/Author:	Textual tastes: The invention of culinary literature in early modern France (Nicolas de La Chesnaye, Francois Rabelais)./
Author:	Tomasik, Timothy Joseph.
Description:	364 p.
Notes:	Source: Dissertation Abstracts International, Volume: 64-05, Section: A, page: 1684.
Contained By:	Dissertation Abstracts International64-05A.
Subject:	Literature, Romance. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3091704

Textual tastes: The invention of culinary literature in early modern France (Nicolas de La Chesnaye, Francois Rabelais).
Tomasik, Timothy Joseph.

Textual tastes: The invention of culinary literature in early modern France (Nicolas de La Chesnaye, Francois Rabelais). - 364 p.

Source: Dissertation Abstracts International, Volume: 64-05, Section: A, page: 1684.

Thesis (Ph.D.)--Harvard University, 2003.

This thesis engages the language and literature of early modern French cuisine. It analyzes a wide range of culinary discourses as they appear in literature as well as in practical manuals (cookbooks, dietetic treatises, natural histories). Given the permeable boundaries between these genres, it determines how culinary literature negotiates emergent tensions between exceptional festive moments and everyday alimentary practices, between the pleasures of the table and the prescriptions of medical doctrine.Subjects--Topical Terms:

1019014
Literature, Romance.

Textual tastes: The invention of culinary literature in early modern France (Nicolas de La Chesnaye, Francois Rabelais).
LDR:03305nmm 2200289 4500 001 1860155
005 20041025132732.5
008 130614s2003 eng d
035 $a (UnM)AAI3091704
035 $a AAI3091704
040 $a UnM $c UnM
100 1 $a Tomasik, Timothy Joseph. $3 1947801
245 1 0 $a Textual tastes: The invention of culinary literature in early modern France (Nicolas de La Chesnaye, Francois Rabelais).
300 $a 364 p.
500 $a Source: Dissertation Abstracts International, Volume: 64-05, Section: A, page: 1684.
500 $a Adviser: Tom Conley.
502 $a Thesis (Ph.D.)--Harvard University, 2003.
520 $a This thesis engages the language and literature of early modern French cuisine. It analyzes a wide range of culinary discourses as they appear in literature as well as in practical manuals (cookbooks, dietetic treatises, natural histories). Given the permeable boundaries between these genres, it determines how culinary literature negotiates emergent tensions between exceptional festive moments and everyday alimentary practices, between the pleasures of the table and the prescriptions of medical doctrine.
520 $a Culinary tastes and practices are transformed during the sixteenth century. The changes that lead to this transformation have scarcely been examined. Wedged between a rehabilitated history of medieval cuisine and the classical origins of <italic>haute cuisine</italic>, the culinary history of sixteenth-century France has been routinely overlooked for reason of the persistent culinary myth that sixteenth-century cookbooks were mere reprints of medieval texts or continuations of medieval style and taste. This thesis demonstrates rather that culinary discourses proliferate and indeed innovate via the printed book in sixteenth century France.
520 $a The analysis is framed by Nicolas de La Chesnaye's <italic>La Condamnation de Banquet</italic> (1507) and Rabelais's <italic>Quart livre</italic> (1548, 1552). These texts stake out two crucial moments around which other culinary discourses are set in dialogue. Via the allegorical figure of Banquet, La Chesnaye's morality play stages the tension between dietetics and the table, a tension reflected in early modern dietetic treatises and cookbooks. Rabelais mixes satire and culinary encyclopedia in long lists of meals that rival contemporary cookbooks and natural histories.
520 $a When read in the context of contemporary culinary literature, these two works demonstrate that the intellectual pleasures of reading food are inseparable from the physical pleasures of ingesting food insofar as it is given to be felt and thought. The thesis thus demonstrates how culinary literature fashions culinary imaginations. Imagined culinary realities in turn actively participate in complex negotiations of taste. The study of culinary literature thus reveals unforeseen patterns in the structure of the sixteenth-century French world. In so doing, it engages a new appreciation for the practical texts that shape, and are shaped by, this world.
590 $a School code: 0084.
650 4 $a Literature, Romance. $3 1019014
690 $a 0313
710 2 0 $a Harvard University. $3 528741
773 0 $t Dissertation Abstracts International $g 64-05A.
790 1 0 $a Conley, Tom, $e advisor
790 $a 0084
791 $a Ph.D.
792 $a 2003
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3091704