What would it mean to speak of cuisine as a "fine art"? Combining an analysis of French cuisine with cutting-edge postmodernist critique, Feast and Folly provides a fascinating history of French gastronomy and cuisine over the past two centuries, as well as considerable detail regarding the preparation of some of the colossal meals described in the book. It offers a deep analysis of the social, political, and aesthetic aspects of cuisine and taste, exploring the conceptual preconditions, the discursive limits, and the poetics and rhetorical forms of the modern culinary imagination. Allen S. Weiss analyzes the structural preconditions of considering cuisine as a fine art, connects the diverse discursive conditions that give meaning to the notion of cuisine as artwork, and investigates the most extreme psychological and metaphysical condition of the aesthetic domain—the sublime—in relation to gastronomy.
For centuries, the Feast of Fools has been condemned and occasionally celebrated as a disorderly, even transgressive Christian festival, in which reveling clergy elected a burlesque Lord of Misrule, presided over the divine office wearing animal masks or women's clothes, sang obscene songs, swung censers that gave off foul-smelling smoke, played dice at the altar, and otherwise parodied the liturgy of the church. Afterward, they would take to the streets, howling, issuing mock indulgences, hurling manure at bystanders, and staging scurrilous plays. The problem with this popular account—intriguing as it may be— is that it is wrong.In Sacred Folly, Max Harris rewrites the history of the Feast of Fools, showing that it developed in the late twelfth and early thirteenth centuries as an elaborate and orderly liturgy for the day of the Circumcision (1 January)—serving as a dignified alternative to rowdy secular New Year festivities. The intent of the feast was not mockery but thanksgiving for the incarnation of Christ. Prescribed role reversals, in which the lower clergy presided over divine office, recalled Mary's joyous affirmation that God "has put down the mighty from their seat and exalted the humble." The "fools" represented those chosen by God for their lowly status.The feast, never widespread, was largely confined to cathedrals and collegiate churches in northern France. In the fifteenth century, high-ranking clergy who relied on rumor rather than firsthand knowledge attacked and eventually suppressed the feast. Eighteenth- and nineteenth-century historians repeatedly misread records of the feast; their erroneous accounts formed a shaky foundation for subsequent understanding of the medieval ritual. By returning to the primary documents, Harris reconstructs a Feast of Fools that is all the more remarkable for being sanctified rather than sacrilegious.
This sourcebook for Vampire: the dark ages includes the history of this clan of doomed vampires and the revelation of its demise; details on factions within the clan and its curious mountain temple; new merits, flaws, and the fledgling discipline of necromancy.
The Oxford Symposium on Food on Cookery is a premier English conference on this topic. The subjects range from the food of medieval English and Spanish Jews; wild boar in Europe; the identity of liquamen and other Roman sauces; the production of vinegar in the Philippines; the nature of Indian restaurant food; and food in 19th century Amsterdam.
Knowable Word offers a foundation on why and how to study the Bible. Through a running study Genesis 1, this new edition illustrates how to Observe, Interpret, and Apply the Scripture-and gives the vision behind each step.
On a stormy night in 1421, the North Sea delivers a devastating blow to Holland: the Saint Elizabeth Flood, a deluge of biblical proportions that drowns hundreds of towns, thousands of people, and forever alters the geography of the Low Countries. Where the factions of the noble Hooks and the merchant Cods waged a literal class war but weeks before, there is now only a nigh-endless expanse of grey water, a desolate inland sea with moldering church spires jutting up like sunken tombstones. For a land already beleaguered by generations of civil war, a worse disaster could scarce be imagined. Yet even disaster can be profitable, for the right sort of individual, and into this flooded realm sail three conspirators: a deranged thug at the edge of madness, a ruthless conman on the cusp of fortune, and a half-feral girl balanced between them. With The Folly of the World, Jesse Bullington has woven an extraordinary new tale of the depraved and the desperate.
THE BOOK BEHIND THE FOURTH SEASON OF THE ACCLAIMED HBO SERIES GAME OF THRONES Few books have captivated the imagination and won the devotion and praise of readers and critics everywhere as has George R. R. Martin’s monumental epic cycle of high fantasy. Now, in A Feast for Crows, Martin delivers the long-awaited fourth book of his landmark series, as a kingdom torn asunder finds itself at last on the brink of peace . . . only to be launched on an even more terrifying course of destruction. A FEAST FOR CROWS It seems too good to be true. After centuries of bitter strife and fatal treachery, the seven powers dividing the land have decimated one another into an uneasy truce. Or so it appears. . . . With the death of the monstrous King Joffrey, Cersei is ruling as regent in King’s Landing. Robb Stark’s demise has broken the back of the Northern rebels, and his siblings are scattered throughout the kingdom like seeds on barren soil. Few legitimate claims to the once desperately sought Iron Throne still exist—or they are held in hands too weak or too distant to wield them effectively. The war, which raged out of control for so long, has burned itself out. But as in the aftermath of any climactic struggle, it is not long before the survivors, outlaws, renegades, and carrion eaters start to gather, picking over the bones of the dead and fighting for the spoils of the soon-to-be dead. Now in the Seven Kingdoms, as the human crows assemble over a banquet of ashes, daring new plots and dangerous new alliances are formed, while surprising faces—some familiar, others only just appearing—are seen emerging from an ominous twilight of past struggles and chaos to take up the challenges ahead. It is a time when the wise and the ambitious, the deceitful and the strong will acquire the skills, the power, and the magic to survive the stark and terrible times that lie before them. It is a time for nobles and commoners, soldiers and sorcerers, assassins and sages to come together and stake their fortunes . . . and their lives. For at a feast for crows, many are the guests—but only a few are the survivors.
Transnational in scope, this much-needed volume explores how modernist writers and artists address and critique the dramatic changes to food systems that took place in the early twentieth century. During this period, small farms were being replaced with industrial agriculture, political upheavals exacerbated food scarcity in many countries, and globalization opened up new modes of distributing culinary commodities. Looking at a unique variety of art forms by authors, painters, filmmakers, and chefs from Ireland, Italy, France, the United States, India, the former Soviet Union, and New Zealand, contributors draw attention to modernist representations of food, from production to distribution and consumption. They consider Oscar Wilde’s aestheticization of food, Katherine Mansfield’s use of eggs as a feminist symbol, Langston Hughes’s use of chocolate as a redemptive metaphor for blackness, hospitality in William Faulkner’s Sanctuary, Ernest Hemingway’s struggles with gender and sexuality as expressed through food and culinary objects, Futurist cuisine, avant-garde cookbooks, and the impact of national famines on the work of James Joyce, Viktor Shklovsky, and Tarashankar Bandyopadhyay. Less celebrated topics of putrefaction and waste are analyzed in discussions of food as both a technology of control and a tool for resistance. The diverse themes and methodologies assembled here underscore the importance of food studies not only for the literary and visual arts but also for social transformation. The cultural work around food, the editors argue, determines what is produced, who has access to it, and what can or will change. A milestone volume, this collection uncovers new links between seemingly disparate spaces, cultures, and artistic media and demystifies the connection between modernist aesthetics and the emerging food cultures of a globalizing world. Contributors: Giles Whiteley | Aimee Gasston | Randall Wilhelm | Bradford Taylor | Sean Mark | Céline Mansanti | Shannon Finck
