List of Figures
Acknowledgements
Note on Transcription and Citation
Introduction - Cakes / Twelfth Night
Chapter 1 - Posset / Macbeth
Chapter 2 - Pear Pie / The Winter’s Tale
Chapter 3 - Syrup of Violets / Sonnet 12, Sonnet 99, and A Midsummer Night’s Dream
Chapter 4 - Strawberry Conserve /Othello
Chapter 5 - Orange Succade / Much Ado About Nothing
Chapter 6 - Salad / Antony and Cleopatra
Chapter 7 - Capons / 1 Henry IV
Chapter 8 - Venison Pasty / As You Like It
Conclusion - Trout / The Tempest
Bibliography
Index
Biography
Marissa Nicosia is Associate Professor of Renaissance Literature at The Pennsylvania State University–Abington College, USA. She is the author of Imagining Time in the English Chronicle Play: Historical Futures, 1590–1660 (2023) and the public history website Cooking in the Archives.
‘While nearly half a millennium and an entire ocean may separate Philadelphia and William Shakespeare’s England, there is one thread that binds both: we all have simultaneously global and local diets. Marissa Nicosia, 40, associate professor of Renaissance literature at Penn State Abington, marries these two worlds together in her new book Shakespeare in the Kitchen, a hybrid scholarly work and cookbook exploring recipes in the Shakespearean era.’
‘All of the recipes in Shakespeare in the Kitchen, from a posset (or medicinal drink akin to modern day eggnog) to a syrup of violets to venison pasties (an enclosed pie), are rather easily executable in a standard home kitchen.’
- Kiki Arantia, The Philadelphia Inquirer May 2016
