Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleRenaissance Food from Rabelais to Shakespeare: Culinary Readings and Culinary Histories.AuthorsFrench, AnnaAbstractA review of the book "Renaissance Food From Rabelais to Shakespeare: Culinary Readings & Culinary Histories," edited by Joan Fitzpatrick is presented.SubjectsRENAISSANCE Food From Rabelais to Shakespeare: Culinary Readings &; Culinary Histories (Book); FITZPATRICK, Joan; HISTORY of food; NONFICTIONPublicationSixteenth Century Journal, 2012, Vol 43, Issue 1, p154ISSN0361-0160Publication typeBook ReviewDOI10.1086/scj23210769