Shakespeare et les arts de la table has now been published online here. The collection includes an essay by Johann Gregory (Cardiff University) on “visualising expectations as a matter of taste”, following research in Cardiff University’s Special Collections and Archives (SCOLAR) into Healthy Reading 1590-1690.
‘Arts of the table are not far removed from performing arts. The table is a stage. It has its actors, its backstage, its sets, its props, its rules, its mises en scène, its lighting and musical effects. In English, “boards” can refer both to a table and a stage — either of which can indifferently be designated by “tréteaux” (trestles) in French. The early modern stage abundantly feeds on this spectacular and festive matter….
Ken Albala’s and Gilly Lehmann’s papers are mouth-watering appetizers to this collection. They show the existence of a “culinary style” in Elizabethan times through recipes, ingredients and food metaphors. David B. Goldstein, Johann Gregory and Tobias Döring analyse Shakespeare’s plays through a culinary prism: eating, digesting/bloating and belching. Natalia Brzozowska et Imke Pannen study the perversion of the arts of the table in some bloody banquets. Finally, Joanne Vine’s essay questions the lack of scenes representing eating and drinking in Ben Jonson’s plays for the Children of the Revels, which is particularly uncommon for such a “bon vivant”.’ Read the rest of the foreword here.