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Cooking with Shakespeare

Mark Morton, Andrew Coppolino

Book Code: GR3707

ISBN: 0-313-33707-1

ISBN-13: 978-0-313-33707-9

DOI:

336 pages, photos

Greenwood Press

Publication: 3/30/2008

List Price: $55.00 (UK Sterling Price: £31.95)

Availability: In Stock

Media Type: Hardcover

Also Available: Ebook

Trim Size: 7 x 10

Subjects:

Series Title: Feasting with Fiction

Reviews:

A rich, fun survey of early cooking methods and recipes for modern readers and librarians interested in culinary history.
—Midwest Book Review May 2008

Description: Feasts, festivals, and banquets were central to daily life in Elizabethan England, and one of the best ways for students to learn about a culture is to study its foodways. In addition to being fundamental to the Elizabethan world, food often appears in Shakespeare's plays. Thus by studying the role of food in Shakespeare's works, students can learn much about his era. Written for students and general readers, this book provides a valuable introduction to Shakespearean food culture. An introductory essay discusses food in Elizabethan society. This is followed by the heart of the book, a collection of more than 180 recipes from Shakespeare's world. Recipes are grouped in chapters on particular types of food, such as fish and seafood, pork, vegetables, beef and veal, and beverages, and are accompanied by modernized versions for contemporary cooks. Passages from the plays relate the recipes to Shakespeare's works and help students understand both his plays and the world in which he lived. Recipes include:

Pigeons with Rice

Breast of Veal

Roast Venison

Herring Pie

Fried Turnips

Pancakes

Almond Fritters

Italian Pudding

Almond Milk

Garlic Sauce

And many more.
The volume closes with a list of hard to find ingredients, a chart of wages and prices from Shakespeare's day, sample menus, a glossary, and a bibliography of period cookbooks, secondary works, and electronic resources.

Table of Contents:

Preface
Acknowledgments
William Shakespeares Works and Their Abbreviations
1. Introduction
2. House Fowl
3. Beef and Veal
4. Mutton and Lamb
5. Pork
6. Game
7. Fish and Seafood
8. Vegetables
9. Eggs and Dairy
10. Fritters, Fricassees, and Puddings
11. Broths, Pottage, and Sops
12. Breads, Wafers, and Pastry Shells
13. Salads
14. Pies and Tarts
15. Biscuits and Spiced Breads
16. Stewed Fruits, Candied Spices, and Sugar Plate
17. Sauces and Powders
18. Beverages
Appendix 1: Hard to Find Ingredients
Appendix 2: Wages and Prices
Appendix 3: A First Course and the Second Course for Fish Days
Appendix 4: Dialogue for Tabletalke
Glossary
Bibliography
Index

LC Card Number: 2007044407

LCC Class: TX717

Dewey Class: 641

PDF Catalogs:
Greenwood Spring Reference 2008.pdf	Greenwood Literature Spring 2008.pdf
Pop Culture Spring 2008.pdf


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