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Volumn 14, Issue 2, 2000, Pages 327-341

Aguecheek's beef

(1)  Appelbaum, Robert a  

a NONE

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Indexed keywords


EID: 61149582817     PISSN: 0950236X     EISSN: None     Source Type: Journal    
DOI: 10.1080/09502360050082640     Document Type: Article
Times cited : (2)

References (50)
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    • 3 vols New York: Potter
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    • Boston, MA: Houghton Miffllin
    • As for subsequent editions, it may suffice to note that neither the recent Oxford Edition nor the revised Riverside Shakespeare do much more than reiterate Rowse's position. 'Contemporary medicine,' the Oxford editors write (in a note repeated verbatim in the Norton Shakespeare) 'held that beef dulled the intellect.' The Riverside Edition, more concisely, states that Sir Andrew's remark 'reflects a current belief'. Riverside Shakespeare, ed. G. Blakemore Evans (Boston, MA: Houghton Miffllin, 1997).
    • (1997) Riverside Shakespeare
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    • Terence Hawkes, 'Comedy, orality, and duplicity in Twelfth Night,' New York Literary Forum 5-6 (1980), pp. 155-63.
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    • Hawkes, T.1
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    • Twelfth Night and the morality of indulgence
    • John Hollander, 'Twelfth Night and the morality of indulgence', Sewanee Review 68 (1959), pp. 220-38;
    • (1959) Sewanee Review , vol.68 , pp. 220-238
    • Hollander, J.1
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    • trans. Carl Ipsen Oxford: Blackwell
    • Massimo Montanari, The Culture of Food, trans. Carl Ipsen (Oxford: Blackwell, 1994);
    • (1994) The Culture of Food
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    • Ann Arbor: University of Michigan Press pp. 70-1
    • Many foods were of course held to cause fevers if consumed by the wrong person at the wrong time, and largely as a result of this principle of 'coldness' triggering an excess of heat. Thus the famous Shakespearean sonnet, 'My love is as a fever still, longing / For that which it is nourished by'. But by a similar logic a food that was too 'hot' and 'dry' could be held to cause the heat of anger (i.e. a condition of high choler). Thus Petruchio could warn off Kate from eating overcooked, choler-engendering meat, claiming that 'better 'twere that both of us did fast, / Since, of ourselves, ourselves are choleric, / Than feed it with such overroasted flesh' (Shrew, 4.1.154-6). It was proverbial too (and this might be the ironic source of Sir Aguecheek's otherwise absurd name) that a person with a threatening heat of anger in his looks (an anger which, of course, Sir Andrew shows himself to be incapable of) was someone who looked 'as big as he had eaten bull beef', an idea related to our current word 'bully', meaning a threatening ruffian. Morris Palmer Tilley, A Dictionary of the Proverbs of England in the Sixteenth and Seventeenth Centuries (Ann Arbor: University of Michigan Press), B709-719, pp. 70-1.
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    • trans. Edmund Jephcott Oxford: Blackwell
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    • Elias, N.1
  • 34
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    • ed. Georges Edelen Ithaca, NY: Cornell University Press
    • William Harrison, The Description of England, ed. Georges Edelen (Ithaca, NY: Cornell University Press, 1968), p. 123;
    • (1968) The Description of England , pp. 123
    • Harrison, W.1
  • 38
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    • Cogan, p. 129.
  • 43
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    • sig. B4
    • 'Forasmuch as the natures and complexions of men be divers,' Grataroli writes, as Platina had before him, 'they also require a diverse trade and order in diete and exercise.' Moreover, 'whereas there is both diversitie in bodies and also diverse trades of livinge, it cannot be that any one absolute way should be appointed to serve everie nature in everie facultie generally' (Grataroli, Direction, sig. B4).
    • Direction
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  • 47
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    • New York: Garland sig. G3v4, reprinted edition
    • Phillip Stubbes, The Anatomie of Abuses (1583), reprinted edition (New York: Garland, 1973), sig. G3v4.
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    • Toward a psychosociology of contemporary food consumption
    • R. Foster and O. Ranum eds, Baltimore: Johns Hopkins University Press
    • For classic statements of how a symbolics of alimentation might work, see Roland Barthes, 'Toward a psychosociology of contemporary food consumption', in R. Foster and O. Ranum (eds) Food and Drink in History (Baltimore: Johns Hopkins University Press, 1979), pp. 166-73;
    • (1979) Food and Drink in History , pp. 166-173
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  • 50
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    • Edinburgh: Edinburgh University Press
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.