Reference26 articles.
1. This essay first took shape in Kristen Poole’s seminar on the early modern senses, which she taught at the Folger Shakespeare Library in 2007. I am grateful to her for encouraging me to work on early modern cookery and to the members of that seminar for their sustained and provocative inquiries as these ideas evolved. On the porosity and permeability of the human body to its environment, see Gail Kern Paster, The Body Embarrassed: Drama and the Disciplines of Shame in Early Modern England (Ithaca, NY: Cornell University Press, 1993), 8–9.
2. On digestion and humoralism, see also Michael C. Schoenfeldt, Bodies and Selves in Early Modern England: Physiology and Inwardness in Spenser, Shakespeare, Herbert, and Milton (Cambridge: Cambridge University Press, 1999); and
3. Ken Albala, Eating Right in the Renaissance (Berkeley and Los Angeles: University of California Press, 2002).
4. Giorgio Agamben, The Open: Man and Animal, trans. Kevin Attell (Stanford: Stanford University Press, 2004), 12.
5. In addition to Paster’s work, I cite as representative of the human-animal debate in early modern studies the following studies: Laurie Shannon, “Poor, Bare, Forked: Animal Sovereignty, Human Negative Exceptionalism, and the Natural History of King Lear,” Shakespeare Quarterly 60.2 (2009): 168–96;
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