Every major poet or philosopher develops their own distinctive semantic field around those terms which matter most to them, or which contribute most profoundly to the imagined world of a particular work. This book explores the specific meanings which Milton develops around key words in Paradise Lost. Some of these are theological or philosophical terms (e.g. 'evil', 'grace', 'reason'); others are words which shape the imagined world of the poem (e.g. 'dark', 'fall', 'within'); yet others are small words or even prefixes which subtly move the argument in new directions (e.g. 'if', 'not', 're-'). Milton seems to expect his readers to be alert to the special semantic field which he creates around such words, often by infusing them with biblical and literary connotations, and activating their etymological roots; alert also to the patterns created by the repetitions of such words, and particularly to their diverse use (and often their blatant misuse) by different characters. To understand the migrations and malleability of key words is part of the education of Milton's reader.

"The author provides a book-by-book examination of Paradise Lost for the first-time reader, highlighting the important features of Milton's epic style"--

div What does eating have to do with aesthetic taste? While most accounts of aesthetic history avoid the gustatory aspects of taste, this book rewrites standard history to uncover the constitutive and dramatic tension between appetite and aesthetics at the heart of British literary tradition. From Milton through the Romantics, the metaphor of taste serves to mediate aesthetic judgment and consumerism, gusto and snobbery, gastronomes and gluttons, vampires and vegetarians, as well as the philosophy and physiology of food. The author advances a theory of taste based on Milton’s model of the human as consumer (and digester) of food, words, and other commodities—a consumer whose tasteful, subliminal self remains haunted by its own corporeality. Radically rereading Wordsworth’s feeding mind, Lamb’s gastronomical essays, Byron’s cannibals and other deviant diners, and Kantian nausea, Taste resituates Romanticism as a period that naturally saw the rise of the restaurant and the pleasures of the table as a cultural field for the practice of aesthetics. /DIV