Press Release: Applebaum, Aguecheek’s Beef, Belch’s Hiccup, and Other Gastronomic Interjections
With commentators weighing in on everything from the metastasizing organic movement to the ubiquity of celebrity chefs, food is all over the news these days. But even as the vibrancy of today’s food culture is widely recognized, its deep roots in the early modern period—which gave birth to such everyday staples as coffee houses, restaurants, diet books, and, yes, celebrity chefs—are often overlooked. In his rollicking tour of this revolutionary chapter in food history, Robert Appelbaum paints a captivating picture of the delightfully unfamiliar cultures that gave rise to such enduring inventions.
Drawing on an array of writers including Shakespeare and Rousseau, as well as the rich historical records of England, France, Italy, and the Americas, Appelbaum’s vivid narrative deftly weaves together a variety of perspectives, ultimately showing that food was never only food—it was an icon of cultural life and a cause for social struggle.
Read the press release.