The Shakespeare Cookbook
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Shakespeare's working life, from about 1590 to 1615, was not only a period of rich activity on the London stage, but also one of prolific writing and publishing about food. Shakespeare himself used food in many of his plays: from memorable banquet scenes, to the use of food and feasting as metaphor. This fascinating book explores the plays alongside contemporary recipes to offer modern‐day cooks a unique insight into daily life and gastronomy in Shakespeare's London.
A beautifully illustrated cookbook revealing what people were really eating in Shakespeare's time, featuring fifty original menus and recipes from 16th‐ and 17th‐century cookbooks, alongside food‐related quotes from Shakespeare's canon. Including fully‐tested modern day adaptations of all fifty recipes, this is an excellent resource for all those interested in history, cookery, literature and a wider approach to the world of Shakespeare.
The authors: Andrew Dalby is a classics scholar, linguist and food historian. Maureen Dalby is a retired teacher and a cook.
“Andrew and Maureen Dalby have done a wonderful job with this book. It’s informative, well-researched, beautifully illustrated and a great read… a lovely addition to early modern food history, and a neat addition to the food historian’s bookshelf.” - Shakespeare’s England blog
Product code: cmc23356
Authors: Andrew Dalby and Maureen Dalby
Format: Paperback with flaps
Number of pages: 128 pages
Size: 220mm x 170mm
llustrations: 35 colour
Standard UK delivery: 5 working days. Overseas times may vary
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- The Shakespeare Cookbook
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Well-researched and beautifully illustrated.
Takes us into a different age, one in which England has broken from the Pope in Rome and is increasingly at the hub of world trade, which is reflected in the food consumed. It also makes the interesting point that the invention of printing made this the age of the first cookery books. And to add extra spice, the authors have centred each chapter on a theme suggested in Shakespeare's plays, such as the banquet scene in Macbeth.
The Good Book Guide
From quince marmalade to mallard and onions, from cider syllabub to salmon in sorrel sauce, all Elizabethan culinary life is here and the overall presentation is a triumph: it's lavishly illustrated and beautifully designed.
Pleasant to handle, to browse through ... and to read, with food history both to entertain and inform, it should whet the appetite of those who wish to know more about food in Shakespeare's time.
Petit Propos Culinaires