Dining With William Shakespeare
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Dining With William Shakespeare
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Author : Madge Lorwin
language : en
Publisher: Atheneum Books for Young Readers
Release Date : 1976
Dining With William Shakespeare written by Madge Lorwin and has been published by Atheneum Books for Young Readers this book supported file pdf, txt, epub, kindle and other format this book has been release on 1976 with Cooking categories.
"Thirteen complete Shakespearean feast menus, spiced with essays and comments on the food and social customs of Elizabethan England"--Jacket subtitle.
Food In Shakespeare
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Author : Joan Fitzpatrick
language : en
Publisher: Routledge
Release Date : 2016-04-15
Food In Shakespeare written by Joan Fitzpatrick and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-15 with Literary Criticism categories.
A study of common and exotic food in Shakespeare's plays, this is the first book to explore early modern English dietary literature to understand better the significance of food in Shakespearean drama. Food in Shakespeare provides for modern readers and audiences an historically accurate account of the range of, and conflicts between, contemporary ideas that informed the representations of food in the plays. It also focuses on the social and moral implications of familiar and strange foodstuff in Shakespeare's works. This new approach provides substantial fresh readings of Hamlet, Macbeth, As you Like It, The Winter's Tale, Henry IV Parts 1 and 2, Henry V, Titus Andronicus, Coriolanus, Pericles, Timon of Athens, and the co-authored Sir Thomas More. Among the dietaries explored are Andrew Boorde's A Compendyous Regyment or a Dyetary of Healthe (1547), William Bullein's The Gouernement of Healthe (1595), Thomas Elyot's The Castle of Helthe (1595) and Thomas Cogan's The Hauen of Health (1636). These dieteries were republished several times in the early modern period; together they typify the genre's condemnation of surfeit and the tendency to blame human disease on feeding practices. This study directs scholarly attention to the importance of early modern dietaries, analyzing their role in wider culture as well as their intersection with dramatic art. In the dietaries food and drink are indices of one's position in relation to complex ideas about rank, nationality, and spiritual well-being; careful consumption might correct moral as well as physical shortcomings. The dietaries are an eclectic genre: some contain recipes for the reader to try, others give tips on more general lifestyle choices, but all offer advice on how to maintain good health via diet. Although some are more stern and humourless than others, the overwhelming impression is that of food as an ally in the battle against disease and ill-health as well as a potential enemy.
The Food Of Love
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Author : Alan Deegan
language : en
Publisher: Anchor Books
Release Date : 2012
The Food Of Love written by Alan Deegan and has been published by Anchor Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with Cooking, British categories.
The Little Book Of Shakespeare And Food
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Author : Domenica De Rosa
language : en
Publisher: Trafalgar Square
Release Date : 2001
The Little Book Of Shakespeare And Food written by Domenica De Rosa and has been published by Trafalgar Square this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Cooking categories.
The perfect gift for literary cooks – a little book with a fascinating quotation from Shakespeare on one page, matched to a tempting recipe on the next.
Shakespeare S Kitchen
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Author : Francine Segan
language : en
Publisher: Random House
Release Date : 2011-10-05
Shakespeare S Kitchen written by Francine Segan and has been published by Random House this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-10-05 with Cooking categories.
“Shakespeare’s Kitchen not only reveals, sometimes surprisingly, what people were eating in Shakespeare’s time but also provides recipes that today’s cooks can easily re-create with readily available ingredients.” —from the Foreword by Patrick O’Connell Francine Segan introduces contemporary cooks to the foods of William Shakespeare’ s world with recipes updated from classic sixteenth- and seventeenth-century cookbooks. Her easy-to-prepare adaptations shatter the myth that the Bard’s primary fare was boiled mutton. In fact, Shakespeare and his contemporaries dined on salads of fresh herbs and vegetables; fish, fowl, and meats of all kinds; and delicate broths. Dried Plums with Wine and Ginger-Zest Crostini, Winter Salad with Raisin and Caper Vinaigrette, and Lobster with Pistachio Stuffing and Seville Orange Butter are just a few of the delicious, aromatic, and gorgeous dishes that will surprise and delight. Segan’s delicate and careful renditions of these recipes have been thoroughly tested to ensure no-fail, standout results. The tantalizing Renaissance recipes in Shakespeare’s Kitchen are enhanced with food-related quotes from the Bard, delightful morsels of culinary history, interesting facts on the customs and social etiquette of Shakespeare’ s time, and the texts of the original recipes, complete with antiquated spellings and eccentric directions. Patrick O’Connell provides an enticing Foreword to this edible history from which food lovers and Shakespeare enthusiasts alike will derive nourishment. Want something new for dinner? Try something four hundred years old. NOTE: This edition does not include photos.
Fooles And Fricassees
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Author : Joan Thirsk
language : en
Publisher: University of Washington Press
Release Date : 1999
Fooles And Fricassees written by Joan Thirsk and has been published by University of Washington Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Biography & Autobiography categories.
* Contains a fascinating array of manuscript and printed materials documenting not only what people ate but where the food came from, how it was grown, preserved, seasoned, and served, and what people believed about various foods' benefits to their health
Culinary Shakespeare
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Author : David B. Goldstein
language : en
Publisher: Penn State Press
Release Date : 2016-05-23
Culinary Shakespeare written by David B. Goldstein and has been published by Penn State Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-05-23 with Literary Criticism categories.
Eating and drinking—vital to all human beings—were of central importance to Shakespeare and his contemporaries. Culinary Shakespeare, the first collection devoted solely to the study of food and drink in Shakespeare’s plays, reframes questions about cuisine, eating, and meals in early modern drama. As a result, Shakespearean scenes that have long been identified as important and influential by scholars can now be considered in terms of another revealing cultural marker—that of culinary dynamics. Renaissance scholars, as David Goldstein and Amy Tigner point out, have only begun to grapple with the importance of cuisine in literature. An earlier generation of criticism concerned itself principally with cataloguing the foodstuffs in the plays. Recent analyses have operated largely within debates about humoralism and dietary literature, consumption, and interiority, working to historicize food in relation to the early modern body. The essays in Culinary Shakespeare build upon that prior focus on individual bodily experience but also transcend it, emphasizing the aesthetic, communal, and philosophical aspects of food, while also presenting valuable theoretical background. As various essays demonstrate, many of the central issues in Shakespeare studies can be elucidated by turning our attention to the study of food and drink. The societal and religious associations of drink, for example, or the economic implications of ingredients gathered from other lands, have meaningful implications for our understanding of both early modern and contemporary periods—including aspects of community, politics, local and global food production, biopower and the state, addiction, performativity, posthumanism, and the relationship between art and food. Culinary Shakespeare seeks to open new interpretive possibilities and will be of interest to scholars and students of Shakespeare and the early modern period as well as to those in food studies, food history, ecology, gender and domesticity, and critical theory.
Cooking With Shakespeare
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Author : Mark Morton
language : en
Publisher: Greenwood
Release Date : 2008-03-30
Cooking With Shakespeare written by Mark Morton and has been published by Greenwood this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-03-30 with Social Science categories.
Presents an overview of British dining customs, eating habits, and table manners in Shakespeare's time, along with original recipes and a revised version of each recipe for modern cooking.
Eating Shakespeare
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Author : Betty Zyvatkauskas
language : en
Publisher: Prentice Hall Press
Release Date : 2000
Eating Shakespeare written by Betty Zyvatkauskas and has been published by Prentice Hall Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Cookery, English categories.
Shakespeare And The Language Of Food
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Author : Joan Fitzpatrick
language : en
Publisher:
Release Date : 2011
Shakespeare And The Language Of Food written by Joan Fitzpatrick and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with Food habits categories.