Aguecheek's Beef, Belch's Hiccup, and Other Gastronomic Interjections

Appelbaum, Robert

doi:10.7208/chicago/9780226021287.001.0001

Cited by 37 publications

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“…This is in Twelfth Night (Act I, scene 3) when Sir Andrew Aguecheek explains to Sir Toby Belch that ‘I have no more wit than a Christian or an ordinary man has: but I am a great eater of beef and I believe that does harm to my wit’. The idea that beef‐eating made you stupid was common: it is found, for example, in Diogenes Laertius's life of Diogenes the Cynic: the philosopher had suggested that athletes were not very sharp, and, ‘Being asked why the Gamesters were men of no Sense, he said, because they were built up of Beef and Bacon’. And in an exchange of insults in Dryden's play Troilus and Cressida , Thersites calls Ajax ‘beef‐witted’.…”

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confidence: 99%

‘You are what you eat’: historical changes in ideas about food and identity

Shapin

2014

Hist Res

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There is deep historicity to the adage ‘You are what you eat’. For a very long time, the relations between aliment and identity − personal and national − were understood in terms of Galenical dietetics and modes of analogical reasoning from the qualities of food to the qualities of people. ‘Hot’ foods, for example, made for a ‘hot’ temperament, and the stolidity of the ox might be transferred to people who ate its flesh. This article tracks the historical career and cultural significance of these relations, and, with the decline of both traditional dietetics and of analogical reasoning by the nineteenth and twentieth centuries, it describes the different cultural vocabulary used in modernity to talk about food and identity.

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confidence: 99%

‘You are what you eat’: historical changes in ideas about food and identity

Shapin

2014

Hist Res

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“…To continue with more text-based studies such as American or other literary/ cultural studies or philology, Brown published a seminal work on the symbolic use of food in nineteenth century French literature (1984, also Appelbaum 2006 for early modern literature, Van Gelder 2000 for Classical Arabic literature). In her groundbreaking article, Leonardi describes how recipes are framed in the Joy of Cooking and how recipes serve as embedded narratives in literary texts (1989).…”

Section: Second Half Of the 20th Century Till Todaymentioning

confidence: 99%

5. Culinary Linguistics: The Chef’s Special

Gerhardt¹,

Frobenius²,

Ley³

2015

English and American Studies in German

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CLU-SAL publishes monographs and edited collections, culturally oriented grammars and dictionaries in the cross-and interdisciplinary domain of anthropological linguistics or linguistic anthropology. The series offers a forum for anthropological research based on knowledge of the native languages of the people being studied and that linguistic research and grammatical studies must be based on a deep understanding of the function of speech forms in the speech community under study. His research focuses on spoken English, with a particular attention to narrative as well as verbal humor, and is rooted in the wide field of pragmatics. His monographs include Conversational Joking: Humor in Everyday Talk and the popular Conversational Narrative, which has recently been reprinted in paperback edition.He co-edited a handbook on phraseology and volumes on the Foundations of Pragmatics and on Humor in Interaction, which has also seen a reprint in paperback. After many years as Special Issues Editor, he is now Co-Editor in Chief of the Journal of Pragmatics. He also serves on the Consultation Board of the International Pragmatics Association (IPrA) as well as on the editorial boards of a number of journals from the fields of pragmatics and humor studies (e.g. Text and Talk and Humor).In this millennium only, he has published more than 50 articles in peerreviewed journals and edited volumes reflecting his manifold interests in language in use, its forms and functions, including topics as diverse as conjunctions, interjections, pragmatic markers, tellability, swearing, remembering, listener practices, similes, scripted performances, laughter, conflict, and the construction of identities in talk. Uniting his two passions, language and cooking, he has worked on recipes as early as 1983. His recent addition to the field of culinary linguistics is on "Conversational recipe telling" (2011).The articles in this volume were written and assembled as a token of gratitude and affection for our teacher, mentor and colleague.1. We would like to thank the student helpers of English linguistics, above all Isabel Schul and Daniel Recktenwald, for their help, and also our colleagues at the English department of Saarland University and everybody else for not "spilling the beans." Aperitivo Overview of the volume Maximiliane FrobeniusSaarland UniversityThe present volume contains a collection of original research articles from multiple disciplines, revolving around the common theme of language and food and the manifestation of the two within their cultural framework. This section gives a brief overview of the general structure of the volume and of the individual contributions.Similar to the intricate task of composing a four course meal for invited guests, the assembling of an edited volume demands a sense of "what goes together. " The metaphor of the menu serves as the vehicle for the order of contributions: we start with an introduction to the whole field of research (Antipasti), move on to contributions in the form of original research ar...

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“…Eve's painstaking preparations suggest that Milton imagines the first human habitat as a cultured and cultivated civilization in which food defines the social order to a large extent 11 . Eve prepares a myriad of “tastes” to be served to Raphael in a series of courses, “Taste after taste upheld with kindliest change”(5.335, 336), or what Robert Appelbaum calls “paradisial culinary order” ( Aguecheek's 192). This order reflects the most fashionable, Italianate style of service that featured rare and exotic ingredients and presented dishes one after another, a dining style that also highlights Eve's specialized knowledge within the Edenic culture 12 .…”

Section: Milton's Orchard and Eden's Culture Of Eatingmentioning

confidence: 99%

“…2 2 For more about Milton and eating, see Appelbaum, “Eve's” and Aguecheek's ; Gulden, Low, “Angels”Thomas, Kerrigan, Gigante (ch. 2), and Schoenfeldt (ch.…”

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confidence: 99%

Eating with Eve

Tigner

2010

Milton Quarterly

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Aguecheek's Beef, Belch's Hiccup, and Other Gastronomic Interjections

Cited by 37 publications

References 0 publications

‘You are what you eat’: historical changes in ideas about food and identity

‘You are what you eat’: historical changes in ideas about food and identity

5. Culinary Linguistics: The Chef’s Special

Eating with Eve

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