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Even though the combination of eggs and sugar along with butter and flour forms the cornerstone of baking, the idea of poaching eggs in sweet wine, or adding sugar to your scrambled eggs, might seem heretical to many. But this is exactly how egg dishes were often prepared in the upper-class households of early modern England. In a time when sugar was still a luxury commodity, enmeshed in colonial trade networks, and purchased at the cost of countless human lives, its inclusion in practically every dish became a marker of wealth and status among elite households across Europe. The two recipes presented here will strike many modern readers as unusual.
Cats were considered pests, carriers of disease, and indicators of witchcraft, but also objects of affection and partners in play.
Austin Tichenor writes about theater’s limitations as a historical record, given its dramatic needs and narrative imperatives.
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Debra Ann Byrd writes about encountering an early female Othello in the Folger collection and developing her memoir and solo show, Becoming Othello.