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Shakespeare & Beyond

Excerpt: Culinary Shakespeare

Culinary Shakespeare coverEating and drinking 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.

Culinary Shakespeare, edited by David B. Goldstein and Amy L. Tigner, is available in a new paperback edition released this month from Penn State University Press. Goldstein served as one of the co-directors for Before ‘Farm to Table’: Early Modern Foodways and Cultures, a four-year project that launched the Folger Institute’s Mellon initiative in collaborative research.

The excerpt shared below is taken from the book’s introduction.