Kochen mit Shakespeare von Morton, Mark; Coppolino, Andrew-

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Cooking with Shakespeare by Morton, Mark; Coppolino, Andrew
by Morton, Mark; Coppolino, Andrew | PB | VeryGood
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Hinweise des Verkäufers
“May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend ...
Binding
Paperback
Book Title
Cooking with Shakespeare
Weight
1 lbs
Product Group
Book
IsTextBook
No
ISBN
9780313337079
Kategorie

Über dieses Produkt

Product Identifiers

Publisher
Bloomsbury Publishing
ISBN-10
0313337071
ISBN-13
9780313337079
eBay Product ID (ePID)
63202470

Product Key Features

Number of Pages
336 Pages
Publication Name
Cooking with Shakespeare
Language
English
Publication Year
2008
Subject
Shakespeare, Popular Culture, Regional & Ethnic / English, Scottish & Welsh
Type
Textbook
Subject Area
Literary Criticism, Cooking, Social Science
Author
Mark Morton, Andrew Coppolino
Series
Feasting with Fiction Ser.
Format
Hardcover

Dimensions

Item Height
0.7 in
Item Weight
20.8 Oz
Item Length
10 in
Item Width
7 in

Additional Product Features

Intended Audience
College Audience
LCCN
2007-044407
Reviews
"A rich, fun survey of early cooking methods and recipes for modern readers and librarians interested in culinary history." - Midwest Book Review, "… Cooking with Shakespeare should set a new standard for cookbooks about food and cookery of 16th-century England…. Cooking with Shakespeare should satisfy almost everyone with an appetite for the subject." - Repast, "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, "The introduction outlines the material and ideological conditions surrounding the production and consumption of food in Shakespeare's time. Each of the 189 entries couples a recipe taken from an early modern source with a related reference in Shakespeare, a short discussion of important terms in the recipe or quotation, and a translation of the recipe into modern terms….Bon appetit." - Studies in English Literature, "A rich, fun survey of early cooking methods and recipes for modern readers and librarians interested in culinary history."-Midwest Book Review, " Cooking with Shakespeare is packed with information that will interest culinary historians, lovers of Shakespeare, and foodies alike." - Gastronomica, "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 "A rich, fun survey of early cooking methods and recipes for modern readers and librarians interested in culinary history." -- Midwest Book Review " Cooking with Shakespeare is packed with information that will interest culinary historians, lovers of Shakespeare, and foodies alike." -- Gastronomica "The introduction outlines the material and ideological conditions surrounding the production and consumption of food in Shakespeare's time. Each of the 189 entries couples a recipe taken from an early modern source with a related reference in Shakespeare, a short discussion of important terms in the recipe or quotation, and a translation of the recipe into modern terms....Bon appetit." -- Studies in English Literature "... Cooking with Shakespeare should set a new standard for cookbooks about food and cookery of 16th-century England.... Cooking with Shakespeare should satisfy almost everyone with an appetite for the subject." -- Repast
Dewey Edition
22
Number of Volumes
1 vol.
Illustrated
Yes
Dewey Decimal
641.5941
Table Of Content
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
Synopsis
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., 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., Examines the food culture of Shakespeare's England and provides original and modernized versions of more than 180 period recipes.
LC Classification Number
TX717

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  • von madmoisellescarlettrose-1
    28. Jan. 2022

    Great book

    Great book, so glad to find it at such an excellent price. Culinary history is so interesting. Another excellent book for the collection.

    Bestätigter Kauf: JaZustand: GebrauchtVerkauft von: betterworldbooks

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