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Informationen zum Autor Mark Morton is the author of four nonfiction titles, Cupboard Love: A Dictionary of Culinary Curiousities; The End: Closing Words for a Millennium (winner of the Alexander Isbister Award for nonfiction); The Lover's Tongue: A Merry Romp Through the Language of Love and Sex (republished in the UK as Dirty Words), and Cooking with Shakespeare. He's also written more than fifty columns for Gastronomica: The Journal of Food and Culture (University of California Press) and has written and broadcast more than a hundred columns about language and culture for CBC Radio. Mark has a PhD in sixteenth-century literature from the University of Toronto and has taught at several universities in France and Canada. He currently works at the University of Waterloo. He and his wife, Melanie Cameron, (also an author) have four children, three dogs, one rabbit, and no time. The Headmasters is his first young adult novel. Klappentext 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. Inhaltsverzeichnis PrefaceAcknowledgmentsWilliam Shakespeares Works and Their Abbreviations1. Introduction2. House Fowl3. Beef and Veal4. Mutton and Lamb5. Pork6. Game7. Fish and Seafood8. Vegetables9. Eggs and Dairy10. Fritters, Fricassees, and Puddings11. Broths, Pottage, and Sops12. Breads, Wafers, and Pastry Shells13. Salads14. Pies and Tarts15. Biscuits and Spiced Breads16. Stewed Fruits, Candied Spices, and Sugar Plate17. Sauces and Powders18. BeveragesAppendix 1: Hard to Find IngredientsAppendix 2: Wages and PricesAppendix 3: A First Course and the Second Course for Fish DaysAppendix 4: Dialogue for TabletalkeGlossaryBibliographyIndex...
