Robert Appelbaum is professor of English literature at Uppsala University, Sweden.
"The triangulation among print documents from a diverse and expansive canon; the turns, as well as the minutiae, of grand events; and the informed speculation about material aspects of existence, yield rich, satisfying results."--Julia Abramson "Journal of Interdisciplinary History " "An insightful and thought-provoking book and the arguments Applebaum makes . . . are already shaping scholarship on this important branch of cultural studies about the ideational meanings of food, and the relationship between literature and food."--Claire Jowitt "Key Words " "[The] study is expansive, ambitious, learned, and often both startling and delightful. . . . The really notable thing about "Aguecheek's Beef" is its erudite yet genial breadth of vision, which marks it as a major sourcebook for future scholars working in the field of food studies. Applebaum comes as close as possible to offering readers a unified field theory of early modern alimentary behavior. . . . A study of marvelous richnes and diversity."--Bruce Boehrer "Clio " "An accessible and engaging exploration of the significance of food in early modern literature and social practice. . . . The useful material Appelbaum incorporates into his interpretation of these texts and into his study as a whole, and his attention both to detail and to broader social conditions and literary trends, make this a useful book for a wide range of readers."--Jan Purnis "Renaissance Quarterly " "I consider this book excellent in almost every regard. Appelbaum's scholarship is deep, his prose immensely readable, and his thesis compelling from beginning to end. . . . His ability to see in very specific examples . . . the larger lineaments of a culture's attitudes toward itself makes for a lively intellectual journey."--Thomas G. Olsen "Sixteenth Century Journal " "Appelbaum explores, chapter by chapter, the different ways in which early modern authors write about food. . . . [He]persuades us to ask searching questions about brief culinary asides in 16th-century literature and to recognise the false clues by which some commentators have been misled. . . . Readers learn almost as much about early modern food as about the literature that digests it." "Times Higher Education Supplement"--Andrew Dalby"Times Higher Education Supplement" (02/23/2007)"