Culinary Shakespeare : : Staging Food and Drink in Early Modern England / / ed. by David B. Goldstein, Amy L. Tigner.
Eating and drinking—vital to all human beings—were of central importance to Shakespeare and his contemporaries. Culinary Shakespeare, the first collection devoted solely to the study of food and drink in Shakespeare’s plays, reframes questions about cuisine, eating, and meals in early modern drama....
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Superior document: | Title is part of eBook package: De Gruyter Penn State University Press Complete eBook-Package 2014-2015 |
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Place / Publishing House: | University Park, PA : : Penn State University Press, , [2022] ©2016 |
Year of Publication: | 2022 |
Language: | English |
Series: | Medieval & Renaissance Literary Studies
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Online Access: | |
Physical Description: | 1 online resource (350 p.) |
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Table of Contents:
- Frontmatter
- Contents
- Introduction
- PART 1: LOCAL AND GLOBAL
- Chapter 1. “The poor creature small beer”: Princely Autonomy and Subjection in 2 Henry IV
- Chapter 2. “Wine and sugar of the best and the fairest”: Canary, the Canaries, and the Global in Windsor
- Chapter 3. So Many Strange Dishes: Food, Love, and Politics in Much Ado about Nothing
- PART 2: BODY AND STATE
- Chapter 4. Fluid Mechanics: Shakespeare’s Subversive Liquors
- Chapter 5. Feeding on the Body Politic: Consumption, Hunger, and Taste in Coriolanus
- Chapter 6. Sacking Falstaff
- PART 3: THEATER AND COMMUNITY
- Chapter 7. Cynical Dining in Timon of Athens
- Chapter 8. Feasting and Forgetting: Sir Toby’s Pickle Herring and the Lure of Lethe
- Chapter 9. Shakespeare’s Messmates
- Chapter 10. Room for Dessert: Sugared Shakespeare and the Dramaturgy of Dwelling
- Notes
- About the Contributors
- Index