Name: Cooking With Shakespeare (Feasting With Fiction) (en Inglés)
Price: 128970.00 CLP
Availability: InStock
Author: Mark Morton; Andrew Coppolino
ISBN: 9780313337079

portada Cooking With Shakespeare (Feasting With Fiction) (en Inglés)

Formato

Libro Físico

Editorial

Greenwood

Autor

Mark Morton; Andrew Coppolino

Año

2008

Idioma

Inglés

N° páginas

336

Encuadernación

Tapa Dura

Peso

ISBN

0313337071

ISBN13

9780313337079

Categorías

Irlanda
Reino unido
Historia y crítica literaria

Cooking With Shakespeare (Feasting With Fiction) (en Inglés)

Mark Morton; Andrew Coppolino (Autor) · Greenwood · Tapa Dura

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Origen: Estados Unidos (Costos de importación incluídos en el precio)

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Reseña del libro "Cooking With Shakespeare (Feasting With Fiction) (en Inglés)"

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.