Scholarlink

<p>This article explores the interrelation of technique and texture in medieval English recipes and the figuration of character in the poetry of Geoffrey Chaucer. I show first how instructions in recipes for meat-based dishes are informed by a phonetic violence that simmers within the phonemes of verbs used for those culinary techniques that are performed in the service of alimentary smoothness. I then discuss how this kitchen poesis serves literary technique, as Chaucer’s Prioress and Cook are ‘fleshed out’ by the poet from a similar nexus of dietary and culinary skill, bodily violence, and textures both material and sonic. In the conclusion, I turn briefly to the versified recipe collection of the <i>Liber cure cocorum</i> (<i>c.</i> 1440) to suggest the durability of this close entanglement of culinary and literary technique, texture, and character in late medieval England.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Knives out: Culinary violence, alimentary texture, and Chaucerian character

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年9月1日

查看全文
  • Lisa H. Cooper

摘要

This article explores the interrelation of technique and texture in medieval English recipes and the figuration of character in the poetry of Geoffrey Chaucer. I show first how instructions in recipes for meat-based dishes are informed by a phonetic violence that simmers within the phonemes of verbs used for those culinary techniques that are performed in the service of alimentary smoothness. I then discuss how this kitchen poesis serves literary technique, as Chaucer’s Prioress and Cook are ‘fleshed out’ by the poet from a similar nexus of dietary and culinary skill, bodily violence, and textures both material and sonic. In the conclusion, I turn briefly to the versified recipe collection of the Liber cure cocorum (c. 1440) to suggest the durability of this close entanglement of culinary and literary technique, texture, and character in late medieval England.