Dalby, Andrew, and Maureen Dalby. The Shakespeare Cookbook. London: British Museum Press, 2012. Yes, I've graded enough essays to allow myself the treat of another blog post. If you're a teacher, make sure you've graded the requisite number of essays to allow yourself the treat of reading this post.
The title of this book might mislead some into thinking that it offers different receipts on how to cook Shakespeare, but don't be alarmed—it contains recipes used in Shakespeare's day.
It also contains interesting images and commentary on the dishes, geared toward a popular audience and heavily weighted toward Shakespeare. The chapter with beef dishes, for example, is headed with a quote from Twelfth Night: "I am a great eater of beef" (Sir Andrew Aguecheek, I.iii.85).
Below, you'll find one of the recipes from the book: Roast rib of beef with pepper and vinegar sauce (66-67). I decided not to include the receipt for "Farts of Portingale" (54-55), thinking that readers might be more inclined actually to make this one.
Click below to purchase the book from amazon.com
(and to support Bardfilm as you do so).
(and to support Bardfilm as you do so).
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