A study of common and exotic food in Shakespeare's plays, this is the first book to explore early modern English dietary literature to understand better the significance of food in Shakespearean drama. Food in Shakespeare provides for modern readers and audiences an historically accurate account of the range of, and conflicts between, contemporary ideas that informed the representations of food in the plays. It also focuses on the social and moral implications of familiar and strange foodstuff in Shakespeare's works. This new approach provides substantial fresh readings of Hamlet, Macbeth, As you Like It, The Winter's Tale, Henry IV Parts 1 and 2, Henry V, Titus Andronicus, Coriolanus, Pericles, Timon of Athens, and the co-authored Sir Thomas More. Among the dietaries explored are Andrew Boorde's A Compendyous Regyment or a Dyetary of Healthe (1547), William Bullein's The Gouernement of Healthe (1595), Thomas Elyot's The Castle of Helthe (1595) and Thomas Cogan's The Hauen of Health (1636). These dieteries were republished several times in the early modern period; together they typify the genre's condemnation of surfeit and the tendency to blame human disease on feeding practices. This study directs scholarly attention to the importance of early modern dietaries, analyzing their role in wider culture as well as their intersection with dramatic art. In the dietaries food and drink are indices of one's position in relation to complex ideas about rank, nationality, and spiritual well-being; careful consumption might correct moral as well as physical shortcomings. The dietaries are an eclectic genre: some contain recipes for the reader to try, others give tips on more general lifestyle choices, but all offer advice on how to maintain good health via diet. Although some are more stern and humourless than others, the overwhelming impression is that of food as an ally in the battle against disease and ill-health as well as a potential enemy.

Eating Shakespeare provides a constructive critical analysis of the issue of Shakespeare and globalization and revisits understandings of interculturalism, otherness, hybridity and cultural (in)authenticity. Featuring scholarly essays as well as interviews and conversation pieces with creatives – including Geraldo Carneiro, Fernando Yamamoto, Diana Henderson, Mark Thornton Burnett, Samir Bhamra, Tajpal Rathore, Samran Rathore and Paul Heritage – it offers a timely and fruitful discourse between global Shakespearean theory and practice. The volume uniquely establishes and implements a conceptual model inspired by non-European thought, thereby confronting a central concern in the field of Global Shakespeare: the issue of Europe operating as a geographical and cultural 'centre' that still dominates the study of Shakespearean translations and adaptations from a 'periphery' of world-wide localities. With its origins in 20th-century Brazilian modernism, the concept of 'Cultural Anthropophagy' is advanced by the authors as an original methodology within the field currently understood as 'Global Shakespeare'. Through a broad range of examples drawn from theatre, film and education, and from both within Brazil and beyond, the volume offers illuminating perspectives on what Global Shakespeare may mean today.

Eating Shakespeare provides a constructive critical analysis of the issue of Shakespeare and globalization and revisits understandings of interculturalism, otherness, hybridity and cultural (in)authenticity. Featuring scholarly essays as well as interviews and conversation pieces with creatives – including Geraldo Carneiro, Fernando Yamamoto, Diana Henderson, Mark Thornton Burnett, Samir Bhamra, Tajpal Rathore, Samran Rathore and Paul Heritage – it offers a timely and fruitful discourse between global Shakespearean theory and practice. The volume uniquely establishes and implements a conceptual model inspired by non-European thought, thereby confronting a central concern in the field of Global Shakespeare: the issue of Europe operating as a geographical and cultural 'centre' that still dominates the study of Shakespearean translations and adaptations from a 'periphery' of world-wide localities. With its origins in 20th-century Brazilian modernism, the concept of 'Cultural Anthropophagy' is advanced by the authors as an original methodology within the field currently understood as 'Global Shakespeare'. Through a broad range of examples drawn from theatre, film and education, and from both within Brazil and beyond, the volume offers illuminating perspectives on what Global Shakespeare may mean today.

The perfect gift for literary cooks – a little book with a fascinating quotation from Shakespeare on one page, matched to a tempting recipe on the next.

Providing a unique perspective on a fascinating aspect of early modern culture, this volume focuses on the role of food and diet as represented in the works of a range of European authors, including Shakespeare, from the late medieval period to the mid seventeenth century. The volume is divided into several sections, the first of which is "Eating in Early Modern Europe"; contributors consider cultural formations and cultural contexts for early modern attitudes to food and diet, moving from the more general consideration of European and English manners to the particular consideration of historical attitudes toward specific foodstuffs. The second section is "Early Modern Cookbooks and Recipes," which takes readers into the kitchen and considers the development of the cultural artifact we now recognize as the cookbook, how early modern recipes might "work" today, and whether cookery books specifically aimed at women might have shaped domestic creativity. Part Three, "Food and Feeding in Early Modern Literature" offers analysis of the engagement with food and feeding in key literary European and English texts from the early sixteenth to the early seventeenth century: François Rabelais's Quart livre, Shakespeare's plays, and seventeenth-century dramatic prologues. The essays included in this collection are international and interdisciplinary in their approach; they incorporate the perspectives of historians, cultural commentators, and literary critics who are leaders in the field of food and diet in early modern culture.

"The Tragedy of Titus Andronicus" by William Shakespeare is a gripping and intense drama that explores themes of revenge, betrayal, and the destructive consequences of violence. Set in ancient Rome, the play follows the tragic downfall of the noble general Titus Andronicus and his family as they become embroiled in a cycle of vengeance and bloodshed. At the heart of the story is the brutal conflict between Titus Andronicus and Tamora, Queen of the Goths, whose sons are executed by Titus as retribution for their crimes. In retaliation, Tamora and her lover, Aaron the Moor, orchestrate a series of heinous acts of revenge against Titus and his family, plunging them into a spiral of madness and despair. As the body count rises and the atrocities escalate, Titus is consumed by grief and rage, leading to a climactic showdown that culminates in a shocking and tragic conclusion. Along the way, Shakespeare explores themes of honor, justice, and the nature of humanity, offering a searing indictment of the cycle of violence and the capacity for cruelty that lies within us all.

"Thirteen complete Shakespearean feast menus, spiced with essays and comments on the food and social customs of Elizabethan England"--Jacket subtitle.

The author introduces contemporary cooks to the foods of William Shakespeare's world with recipes updated from classic sixteenth- and seventeenth-century cookbooks. The Renaissance recipes in this book are enhanced with food-related quotes from the Bard, delightful morsels of culinary history, interesting facts on the customs and social etiquette of Shakespeare's time, and the texts of the original recipes.

Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.