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 culinary traditions. 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.The volume closes with a list of 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.
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