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Cooking with Shakespeare
Mark Morton, Andrew Coppolino
ISBN: 0-313-33707-1
ISBN-13: 978-0-313-33707-9
336 pages
Greenwood Press
Publication: 3/30/2008
List Price: $55.00 (UK Sterling Price: £37.95)
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     5/1/2008
  • This book ventures beyond literature and cookery into history, etymology, and sciences....Thorough, exemplary, logical, and unflinchingly authentic, the volume is a labor of love and thoughtful scholarship. Offering 189 recipes (some delicious), the book features a 67-page introduction on period ideology, dietary theory, law, pharmacology, etiquette, and economics. There are four appendixes, including Hard to Find Ingredients (substitutions/sources for hyssop, isinglass, verjuice, etc.) and Wages and Prices....The recipes are irresistible to read, if not always to cook--baked porpoise, swan's-blood pudding, and an aphrodisiac tart with sparrows' brains (the authors suggest substituting a teaspoon of Spam). In the fully quoted and cited original recipes, the authors note details that might escape readers' attention, e.g., carving breast meat from a live chicken....This wonderful book joins such titles as Francine Segan's Shakespeare's Kitchen: Renaissance Recipes for the Contemporary Cook (2003). Highly Recommended.
    —Choice     9/1/2008
Description: Feasts, banquets, and everyday meals were central to daily life in Elizabethan England, a world reflected so lavishly in Shakespeare's plays. This book helps students and general readers learn more about Shakespeare's food culture. An introductory essay discusses the culinary customs of Shakespeare's era. This is followed by more than 180 recipes from Elizabethan times. Recipes are grouped in chapters according to types of food and are accompanied by modernized versions for today's chefs. Passages from Shakespeare's plays relate the recipes to his texts and help students use food to gain a greater appreciation of his world and works.

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. 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
About the Author: MARK MORTON is Senior Instructional Developer (Technology) in the Centre for Teaching Excellence at the University of Waterloo. Previously, he taught courses in Shakespeare, Modern Drama, and Creative Writing at the University of Winnipeg. His other books include Cupboard Love: A Dictionary of Culinary Curiosities (1996), The End: Closing Words for a Millennium (1999), and The Lover's Tongue: A Merry Romp through the Language of Love and Sex (2003). Mark also writes a quarterly column for Gastronomica: A Journal of Food and Culture, and has written and broadcast more than a hundred columns about language for CBC Radio.

ANDREW COPPOLINO is a freelance writer, restaurant reviewer, and newspaper columnist with a special interest in food writing. He has published in Restaurant Report, Culinary Trends, Whisky Magazine, CityFood Magazine, Gremolata, and Canadian Gaming Business, as well as a number of food and lifestyle magazines.
PDF Catalogs:
Greenwood Spring Reference 2008.pdf
Greenwood School and Public Library Reference Spring 2008.pdf
Pop Culture Spring 2008.pdf
Greenwood School and Public Library Reference 2009.pdf
Greenwood Literature Spring 2008.pdf
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