Fooles and fricassees : food in Shakespeare's England / edited by Mary Anne Caton, with an essay by Joan Thirsk
Tipo de material:
TextoDetalles de publicación: Washington, D.C. : Seattle : Folger Shakespeare Library ; distributed by University of Washington Press, c1999. Descripción: 128 p. : il. ; 28 cmISBN: 0-295-97926-7Tema(s): Shakespeare, William, 1564-1616 -- Exposiciones | Cocina -- Gran Bretaña | Hábitos alimenticios -- Gran Bretaña -- Historia | Literatura inglesa -- 15..-16Resumen: People today assume that the diet of Shakespeare and his contemporaries was limited and rather dull. This book demonstrates, however, that 16th-century Englishmen were familiar with a wide range of foodstuffs and seasonings and had strong opinions about the flavour and quality of what they ate. "Fooles and Fricassees" provides a glimpse into gardens, kitchens, butteries, and cellars of the past. It contains a fascinating array of manuscript and printed materials documenting not only what people ate but where the food came from, how it was grown, preserved, seasoned, and served, and what people believed about various foods' benefits to their health. Included in full is a transcription of Sarah Longe's "Receipt Booke" compiled around 1610. Mary Anne Caton is curator of Fraunces Tavern Museum in New York City. Until her retirement, Joan Thirsk was reader in economic history at the University of Oxford and professorial fellow of St. Hilda's College.
| Tipo de ítem | Biblioteca de origen | Signatura | URL | Estado | Fecha de vencimiento | Código de barras | Reserva de ítems |
|---|---|---|---|---|---|---|---|
| Monografías | 06. BIBLIOTECA HUMANIDADES | Sótano-51/2-119 (Navegar estantería(Abre debajo)) | Texto completo | Disponible Ubicación en estantería | Bibliomaps® | 3741240262 |
Bibliografía: p. 126-128
People today assume that the diet of Shakespeare and his contemporaries was limited and rather dull. This book demonstrates, however, that 16th-century Englishmen were familiar with a wide range of foodstuffs and seasonings and had strong opinions about the flavour and quality of what they ate. "Fooles and Fricassees" provides a glimpse into gardens, kitchens, butteries, and cellars of the past. It contains a fascinating array of manuscript and printed materials documenting not only what people ate but where the food came from, how it was grown, preserved, seasoned, and served, and what people believed about various foods' benefits to their health. Included in full is a transcription of Sarah Longe's "Receipt Booke" compiled around 1610. Mary Anne Caton is curator of Fraunces Tavern Museum in New York City. Until her retirement, Joan Thirsk was reader in economic history at the University of Oxford and professorial fellow of St. Hilda's College.
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