Download or read book Culinary Shakespeare written by David B. Goldstein and published by Medieval & Renaissance Literary Studies. This book was released on 2016 with total page 287 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Essays discuss food and drink in Shakespeare's plays, reframing questions about cuisine, eating, and meals in early modern drama and emphasizing the aesthetic, communal, and philosophical aspects of food; many issues in Shakespeare studies are thus considered in terms of the cultural marker of culinary dynamics"--
Download or read book Culinary Shakespeare written by David B. Goldstein and published by Penn State Press. This book was released on 2016-05-23 with total page 294 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Food in Shakespeare written by Joan Fitzpatrick and published by Routledge. This book was released on 2016-04-15 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Cooking with Shakespeare written by Mark Morton and published by Greenwood. This book was released on 2008-03-30 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Renaissance Food from Rabelais to Shakespeare written by Joan Fitzpatrick and published by Routledge. This book was released on 2016-04-08 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: Providing a unique perspective on a fascinating aspect of early modern culture, this volume focuses on the role of food and diet as represented in the works of a range of European authors, including Shakespeare, from the late medieval period to the mid seventeenth century. The volume is divided into several sections, the first of which is "Eating in Early Modern Europe"; contributors consider cultural formations and cultural contexts for early modern attitudes to food and diet, moving from the more general consideration of European and English manners to the particular consideration of historical attitudes toward specific foodstuffs. The second section is "Early Modern Cookbooks and Recipes," which takes readers into the kitchen and considers the development of the cultural artifact we now recognize as the cookbook, how early modern recipes might "work" today, and whether cookery books specifically aimed at women might have shaped domestic creativity. Part Three, "Food and Feeding in Early Modern Literature" offers analysis of the engagement with food and feeding in key literary European and English texts from the early sixteenth to the early seventeenth century: François Rabelais's Quart livre, Shakespeare's plays, and seventeenth-century dramatic prologues. The essays included in this collection are international and interdisciplinary in their approach; they incorporate the perspectives of historians, cultural commentators, and literary critics who are leaders in the field of food and diet in early modern culture.
Download or read book Shakespeare s Kitchen written by Francine Segan and published by Random House. This book was released on 2011-10-05 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: “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.
Download or read book Shakespeare and Disgust written by Bradley J. Irish and published by Bloomsbury Publishing. This book was released on 2023-02-09 with total page 281 pages. Available in PDF, EPUB and Kindle. Book excerpt: Drawing on both historical analysis and theories from the modern affective sciences, Shakespeare and Disgust argues that the experience of revulsion is one of Shakespeare's central dramatic concerns. Known as the 'gatekeeper emotion', disgust is the affective process through which humans protect the boundaries of their physical bodies from material contaminants and their social bodies from moral contaminants. Accordingly, the emotion provided Shakespeare with a master category of compositional tools – poetic images, thematic considerations and narrative possibilities – to interrogate the violation and preservation of such boundaries, whether in the form of compromised bodies, compromised moral actors or compromised social orders. Designed to offer both focused readings and birds-eye coverage, this volume alternates between chapters devoted to the sustained analysis of revulsion in specific plays (Titus Andronicus, Timon of Athens, Coriolanus, Othello and Hamlet) and chapters presenting a general overview of Shakespeare's engagement with certain kinds of prototypical disgust elicitors, including food, disease, bodily violation, race and sex disgust. Disgust, the book argues, is one of the central engines of human behaviour – and, somewhat surprisingly, it must be seen as a centrepiece of Shakespeare's affective universe.
Download or read book Dining with William Shakespeare written by Madge Lorwin and published by Atheneum Books for Young Readers. This book was released on 1976 with total page 460 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Thirteen complete Shakespearean feast menus, spiced with essays and comments on the food and social customs of Elizabethan England"--Jacket subtitle.
Download or read book Salt Fat Acid Heat written by Samin Nosrat and published by Simon and Schuster. This book was released on 2017-04-25 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.
Download or read book Shakespeare Our Personal Trainer written by Cristina Paravano and published by Cambridge Scholars Publishing. This book was released on 2018-07-27 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: This collection of essays is multidisciplinary and wide-ranging. The authors, literary and theatre specialists, scientists from various fields, and a psychiatrist, present Shakespeare’s works from very different perspectives, highlighting a new outlook on the current ways of tackling Shakespeare. Teachers of English all over Europe will find this book an eclectic tool which allows them to present Shakespeare in a challengingly vibrant way. To explore Shakespeare’s plays, the authors deploy a range of filters such as nutrition, plant sciences, geography, art history, costume design, music, comics and street art. They show how the Bard can still be relevant to our lives in the 21st century.
Download or read book Shakespeare Studies vol 42 written by James R. Siemon and published by Fairleigh Dickinson Univ Press. This book was released on 2014-09-30 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: An annual volume containing essays and studies by critics and cultural historians from around the world. Also includes two review articles and thirteen books reviews.
Download or read book Fooles and Fricassees written by Joan Thirsk and published by University of Washington Press. This book was released on 1999 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt: * 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
Download or read book The Shakespeare Cookbook written by Andrew Dalby and published by . This book was released on 2012 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This illustrated cookbook offers a unique insight into what people were eating in Shakespeare's time, featuring 50 original menus and recipes from 16th and 17th century cookbooks, alongside food-related quotes from Shakespeare's canon.
Download or read book Food and Literature written by Gitanjali G. Shahani and published by Cambridge University Press. This book was released on 2018-06-28 with total page 776 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume examines food as subject, form, landscape, polemic, and aesthetic statement in literature. With essays analyzing food and race, queer food, intoxicated poets, avant-garde food writing, vegetarianism, the recipe, the supermarket, food comics, and vampiric eating, this collection brings together fascinating work from leading scholars in the field. It is the first volume to offer an overview of literary food studies and reflect on its origins, developments, and applications. Taking up maxims such as 'we are what we eat', it traces the origins of literary food studies and examines key questions in cultural texts from different global literary traditions. It charts the trajectories of the field in relation to work in critical race studies, postcolonial studies, and children's literature, positing an omnivorous method for the field at large.
Download or read book The Cambridge Companion to Literature and Food written by J. Michelle Coghlan and published by Cambridge University Press. This book was released on 2020-03-19 with total page 315 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Companion provides an engaging and expansive overview of gustation, gastronomy, agriculture and alimentary activism in literature from the medieval period to the present day, as well as an illuminating introduction to cookbooks as literature. Bringing together sixteen original essays by leading scholars, the collection rethinks literary food from a variety of critical angles, including gender and sexuality, critical race studies, postcolonial studies, eco-criticism and children's literature. Topics covered include mealtime decorum in Chaucer, Milton's culinary metaphors, early American taste, Romantic gastronomy, Victorian eating, African-American women's culinary writing, modernist food experiments, Julia Child and cold war cooking, industrialized food in children's literature, agricultural horror and farmworker activism, queer cookbooks, hunger as protest and postcolonial legacy, and 'dude food' in contemporary food blogs. Featuring a chronology of key publication and historical dates and a comprehensive bibliography of further reading, this Companion is an indispensible guide to an exciting field for students and instructors.
Download or read book Food in Shakespeare written by Joan Fitzpatrick and published by Routledge. This book was released on 2016-04-15 with total page 198 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Shakespeare On Stage and Off written by Kenneth Graham and published by McGill-Queen's Press - MQUP. This book was released on 2019-12-19 with total page 263 pages. Available in PDF, EPUB and Kindle. Book excerpt: Today, debates about the cultural role of the humanities and the arts are roiling. Responding to renewed calls to reassess the prominence of canonical writers, Shakespeare On Stage and Off introduces new perspectives on why and how William Shakespeare still matters. Lively and accessible, the book considers what it means to play, work, and live with Shakespeare in the twenty-first century. Contributors - including Antoni Cimolino, artistic director of the Stratford Festival - engage with contemporary stagings of the plays, from a Trump-like Julius Caesar in New York City to a black Iago in Stratford-upon-Avon and a female Hamlet on the Toronto stage, and explore the effect of performance practices on understandings of identity, death, love, race, gender, class, and culture. Providing an original approach to thinking about Shakespeare, some essays ask how the knowledge and skills associated with working lives can illuminate the playwright's works. Other essays look at ways of interacting with Shakespeare in the digital age, from Shakespearean resonances in Star Trek and Indian films to live broadcasts of theatre performances, social media, and online instructional tools. Together, the essays in this volume speak to how Shakespeare continues to enrich contemporary culture. A timely guide to the ongoing importance of Shakespearean drama, Shakespeare On Stage and Off surveys recent developments in performance, adaptation, popular culture, and education. Contributors include Russell J. Bodi (Owens State Community College), Christie Carson (Royal Holloway University of London), Brandon Christopher (University of Winnipeg), Antoni Cimolino (Stratford Festival), Jacob Claflin (College of Eastern Idaho), Lauren Eriks Cline (University of Michigan), David B. Goldstein (York University), Gina Hausknecht (Coe College), Peter Holland (University of Notre Dame), R.W. Jones (University of Texas), Christina Luckyj (Dalhousie University), Julia Reinhard Lupton (University of California, Irvine), Linda McJannet (Bentley University), Roderick H. McKeown (University of Toronto), Hayley O'Malley (University of Michigan), Amrita Sen (University of Calcutta), Eric Spencer (The College of Idaho), Lisa S. Starks (University of South Florida St Petersburg), and Jeffrey R. Wilson (Harvard University).
