Margins
The Shakespeare Cookbook book cover
The Shakespeare Cookbook
2012
First Published
3.86
Average Rating
144
Number of Pages
Shakespeare's working life, from about 1590 to 1615, was not only a period of rich activity on the London stage, but also one of prolific writing and publishing about food. Shakespeare himself used food in many of his from memorable banquet scenes, to the use of food and feasting as metaphor. This fascinating book explores the plays alongside contemporary recipes to offer modern day cooks a unique insight into daily life and gastronomy in Shakespeare's London.
Avg Rating
3.86
Number of Ratings
21
5 STARS
19%
4 STARS
52%
3 STARS
24%
2 STARS
5%
1 STARS
0%
goodreads

Author

Andrew Dalby
Andrew Dalby
Author · 13 books

Andrew Dalby (born Liverpool, 1947) is an English linguist, translator and historian who most often writes about food history. Dalby studied at the Bristol Grammar School, where he learned some Latin, French and Greek; then at the University of Cambridge. There he studied Latin and Greek at first, afterwards Romance languages and linguistics. He earned a bachelor's degree in 1970. Dalby then worked for fifteen years at Cambridge University Library, eventually specializing in Southern Asia. He gained familiarity with some other languages because of his work there, where he had to work with foreign serials and afterwards with South and Southeast Asian materials. In 1982 and 1983 he collaborated with Sao Saimong in cataloguing the Scott Collection of manuscripts and documents from Burma (especially the Shan States) and Indochina; He was later to publish a short biography of the colonial civil servant and explorer J. G. Scott, who formed the collection.[1] To help him with this task, he took classes in Cambridge again in Sanskrit, Hindi and Pali and in London in Burmese and Thai.

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