Book contents
- The Cambridge Guide to the Worlds of Shakespeare
- Frontispiece
- Frontispiece
- The Cambridge Guide to the Worlds of Shakespeare
- Worlds of Shakespeare
- Copyright page
- Contents
- Illustrations
- Contributors
- Preface
- Acknowledgments
- Abbreviations
- Part I Mapping Shakespeare’s World
- Part II Theater
- Part III Language
- Part IV Science and Technology
- Introduction
- 36 Astronomy, Astrology, Cosmology
- 37 Cartography
- 38 Botany
- 39 Zoology
- 40 Textiles and Clothing Construction
- 41 Agriculture, Food Distribution, Cooking
- 42 Metallurgy
- 43 Alchemy
- 44 Military Technologies
- Part V Printing, Publishing, Textuality
- Part VI Visual Arts
- Part VII Popular Culture
- Part VIII High Culture
- Part IX England, 1560–1650
- Part X Religion
- Part XI Medicine
- Part XII The Historical William Shakespeare
- Part XIII Shakespeare’s Fellows
- Part XIV Shakespeare’s Early Reception (to 1660)
- Part XV International Encounters
- Part XVI Making the Scene
- Part XVII Shakespeare as Cultural Icon
- Part XVIII Shakespeare and Popular Culture
- Part XIX Translation
- Part XX Changing Technologies of Stage Performance
- Part XXI Audiences
- Part XXII Production History
- Part XXIII Printing and Reception History
- Part XXIV Shakespeare and the Book
- Part XXV Shakespeare and the Critics
- Part XXVI Shakespeare and the Performing Arts
- Part XXVII Shakespeare and the Visual Arts
- Part XXVIII Shakespeare and Media History
- Index
- References
41 - Agriculture, Food Distribution, Cooking
from Part IV - Science and Technology
Published online by Cambridge University Press: 17 August 2019
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Edited by
Edited in association with
Book contents
- The Cambridge Guide to the Worlds of Shakespeare
- Frontispiece
- Frontispiece
- The Cambridge Guide to the Worlds of Shakespeare
- Worlds of Shakespeare
- Copyright page
- Contents
- Illustrations
- Contributors
- Preface
- Acknowledgments
- Abbreviations
- Part I Mapping Shakespeare’s World
- Part II Theater
- Part III Language
- Part IV Science and Technology
- Introduction
- 36 Astronomy, Astrology, Cosmology
- 37 Cartography
- 38 Botany
- 39 Zoology
- 40 Textiles and Clothing Construction
- 41 Agriculture, Food Distribution, Cooking
- 42 Metallurgy
- 43 Alchemy
- 44 Military Technologies
- Part V Printing, Publishing, Textuality
- Part VI Visual Arts
- Part VII Popular Culture
- Part VIII High Culture
- Part IX England, 1560–1650
- Part X Religion
- Part XI Medicine
- Part XII The Historical William Shakespeare
- Part XIII Shakespeare’s Fellows
- Part XIV Shakespeare’s Early Reception (to 1660)
- Part XV International Encounters
- Part XVI Making the Scene
- Part XVII Shakespeare as Cultural Icon
- Part XVIII Shakespeare and Popular Culture
- Part XIX Translation
- Part XX Changing Technologies of Stage Performance
- Part XXI Audiences
- Part XXII Production History
- Part XXIII Printing and Reception History
- Part XXIV Shakespeare and the Book
- Part XXV Shakespeare and the Critics
- Part XXVI Shakespeare and the Performing Arts
- Part XXVII Shakespeare and the Visual Arts
- Part XXVIII Shakespeare and Media History
- Index
- References
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- The Cambridge Guide to the Worlds of Shakespeare , pp. 293 - 302Publisher: Cambridge University PressPrint publication year: 2016
References
Sources cited
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Further reading
Appelbaum, Robert. Aguecheek’s Beef, Belch’s Hiccup, and Other Gastronomic Interjections: Literature, Culture, and Food among the Early Moderns. Chicago: U of Chicago P, 2012.Google Scholar
Fitzpatrick, Joan, ed. Renaissance Food from Rabelais to Shakespeare. Farnham: Ashgate, 2010.Google Scholar
Thirsk, Joan. Food in Early Modern England: Phrases, Fads, Fashions, 1500–1760. London: Continuum, 2007.Google Scholar