This is a detailed historical analysis of Shakespeare and food that provides fascinating insights into early modern attitudes to the body and domestic life. This dictionary is the first to analyze Shakespeare's language of food. It provides an historically accurate account of the role of food in early modern culture and the way this intersected with Shakespeare's writings and introduces contemporary ideas that informed the representations of food and feeding in his plays and poems. Drawing on early modern dietaries as well as other sources including religious sermons and tracts, legal documents, recipe books and conduct manuals, it provides the historical and cultural context to Shakespeare's depictions of food and feeding. This comprehensive analysis of Shakespeare and food also offers fascinating insights into early modern attitudes to food, drink, the body and domestic life. "The Continuum Shakespeare Dictionary" series provides authoritative guides to major subject-areas covered by the poetry and plays. The dictionaries provide readers with a comprehensive guide to the topic under discussion, especially its contemporary meanings, and to its occurrence and significance in Shakespeare's works. Comprehensive bibliographies accompany many of the items. Entries range from a few lines in length to mini-essays, providing the opportunity to explore an important literary or historical concept or idea in depth.

Focusing on examples from medieval theatre, women's suffrage campaigns, and the 2012 Olympics Opening Ceremony, this is the first book to offer a critical overview of pageant as a dramatic form. By enacting highly selective historical episodes, pageants manipulate audiences' sense of the past. Through iconic music, affecting images, and vernacular forms, pageants express and, in turn, shape religious, civic, or political allegiances. Freely appropriating elements of history plays, patriotic celebrations, opera, and film, pageants create spectacles of sensory overload. Impressive recent scholarship recognizes pageants as public history, but this is the first authoritative account of the origins, characteristics, and techniques of pageants as a theatrical idiom. Performed in sporting arenas, the open air, or purpose-built theatres, these paratheatrical events express identity through what Erika Fischer-Lichte calls "the re-theatricalization of theatre." Pageants are intimately connected with power-they either assert and celebrate it or seek and demand it. Medieval religious pageants were so popular and powerful that they were suppressed and extinguished. The vogue for pageantry that swept through the English-speaking world in the decade before WWI was closely tied to the expansion of the franchise. Many early twentieth century pageants celebrated localities; others subversively advocated for women's suffrage. First performed in 1909, Cicely Hamilton's A Pageant of Great Women depicted historical personages from the near and distant past as well as allegorical figures such as Justice and Prejudice. Today, the Olympic Games mandate an opening ceremony that "details the country's history, culture, and overall importance for the global community." London delivered just such a pageant in 2012. This book features a wide-ranging introduction that maps the cultural evolution of this enduring theatrical form and covers popular and readily accessible pageants from medieval England, the early twentieth century, and our own day.

Early modern dietaries are prose texts recommending the best way to maintain physical and psychological well-being. Three sixteenth-century dietaries contains Thomas Elyot's Castle of Health, Andrew Boorde's Compendious Regiment and William Bullein's Government of Health, all popular and influential works that were typical of a genre advising the reader on how best to maintain physical and psychological health. They are here introduced, contextualized and edited for the first time in a modern spelling edition. Introductory material explores the dietary genre, its relationship to humanism, humoral theory, and the wide range of authorities with which the dietary authors engaged. The volume includes an examination of the bibliographical and publication history of each work, comprehensive explanatory notes and appendices that provide prefaces to earlier editions, a glossary, and a list of authorities and works cited or alluded to in the dietaries. -- .

The interplay between colonialism and gender is the focus of this book, which concentrates on Edmund Spenser's Faerie Queene in the context of English history. Spenser's attitudes toward the Irish are drawn out of the text of his poetry, especially his preoccupations with sexual promiscuity, Catholicism, and miscegenation. The underlying textual dynamics are analyzed in terms of Spenser's relationship with Queen Elizabeth and his residence in Ireland.

A study of common and exotic food in Shakespeare's plays, this is the first book to explore early modern English dietary literature to understand better the significance of food in Shakespearean drama. Food in Shakespeare provides for modern readers and audiences an historically accurate account of the range of, and conflicts between, contemporary ideas that informed the representations of food in the plays. It also focuses on the social and moral implications of familiar and strange foodstuff in Shakespeare's works. This new approach provides substantial fresh readings of Hamlet, Macbeth, As you Like It, The Winter's Tale, Henry IV Parts 1 and 2, Henry V, Titus Andronicus, Coriolanus, Pericles, Timon of Athens, and the co-authored Sir Thomas More. Among the dietaries explored are Andrew Boorde's A Compendyous Regyment or a Dyetary of Healthe (1547), William Bullein's The Gouernement of Healthe (1595), Thomas Elyot's The Castle of Helthe (1595) and Thomas Cogan's The Hauen of Health (1636). These dieteries were republished several times in the early modern period; together they typify the genre's condemnation of surfeit and the tendency to blame human disease on feeding practices. This study directs scholarly attention to the importance of early modern dietaries, analyzing their role in wider culture as well as their intersection with dramatic art. In the dietaries food and drink are indices of one's position in relation to complex ideas about rank, nationality, and spiritual well-being; careful consumption might correct moral as well as physical shortcomings. The dietaries are an eclectic genre: some contain recipes for the reader to try, others give tips on more general lifestyle choices, but all offer advice on how to maintain good health via diet. Although some are more stern and humourless than others, the overwhelming impression is that of food as an ally in the battle against disease and ill-health as well as a potential enemy.

Providing a unique perspective on a fascinating aspect of early modern culture, this volume focuses on the role of food and diet as represented in the works of a range of European authors, including Shakespeare, from the late medieval period to the mid seventeenth century. The volume is divided into several sections, the first of which is "Eating in Early Modern Europe"; contributors consider cultural formations and cultural contexts for early modern attitudes to food and diet, moving from the more general consideration of European and English manners to the particular consideration of historical attitudes toward specific foodstuffs. The second section is "Early Modern Cookbooks and Recipes," which takes readers into the kitchen and considers the development of the cultural artifact we now recognize as the cookbook, how early modern recipes might "work" today, and whether cookery books specifically aimed at women might have shaped domestic creativity. Part Three, "Food and Feeding in Early Modern Literature" offers analysis of the engagement with food and feeding in key literary European and English texts from the early sixteenth to the early seventeenth century: FranAois Rabelais's Quart livre, Shakespeare's plays, and seventeenth-century dramatic prologues. The essays included in this collection are international and interdisciplinary in their approach; they incorporate the perspectives of historians, cultural commentators, and literary critics who are leaders in the field of food and diet in early modern culture.

Providing a unique perspective on a fascinating aspect of early modern culture, this volume focuses on the role of food and diet as represented in the works of a range of European authors, including Shakespeare, from the late medieval period to the mid seventeenth century. The volume is divided into several sections, the first of which is "Eating in Early Modern Europe"; contributors consider cultural formations and cultural contexts for early modern attitudes to food and diet, moving from the more general consideration of European and English manners to the particular consideration of historical attitudes toward specific foodstuffs. The second section is "Early Modern Cookbooks and Recipes," which takes readers into the kitchen and considers the development of the cultural artifact we now recognize as the cookbook, how early modern recipes might "work" today, and whether cookery books specifically aimed at women might have shaped domestic creativity. Part Three, "Food and Feeding in Early Modern Literature" offers analysis of the engagement with food and feeding in key literary European and English texts from the early sixteenth to the early seventeenth century: FranAois Rabelais's Quart livre, Shakespeare's plays, and seventeenth-century dramatic prologues. The essays included in this collection are international and interdisciplinary in their approach; they incorporate the perspectives of historians, cultural commentators, and literary critics who are leaders in the field of food and diet in early modern culture.

A study of common and exotic food in Shakespeare's plays, this is the first book to explore early modern English dietary literature to understand better the significance of food in Shakespearean drama. Food in Shakespeare provides for modern readers and audiences an historically accurate account of the range of, and conflicts between, contemporary ideas that informed the representations of food in the plays. It also focuses on the social and moral implications of familiar and strange foodstuff in Shakespeare's works. This new approach provides substantial fresh readings of Hamlet, Macbeth, As you Like It, The Winter's Tale, Henry IV Parts 1 and 2, Henry V, Titus Andronicus, Coriolanus, Pericles, Timon of Athens, and the co-authored Sir Thomas More. Among the dietaries explored are Andrew Boorde's A Compendyous Regyment or a Dyetary of Healthe (1547), William Bullein's The Gouernement of Healthe (1595), Thomas Elyot's The Castle of Helthe (1595) and Thomas Cogan's The Hauen of Health (1636). These dieteries were republished several times in the early modern period; together they typify the genre's condemnation of surfeit and the tendency to blame human disease on feeding practices. This study directs scholarly attention to the importance of early modern dietaries, analyzing their role in wider culture as well as their intersection with dramatic art. In the dietaries food and drink are indices of one's position in relation to complex ideas about rank, nationality, and spiritual well-being; careful consumption might correct moral as well as physical shortcomings. The dietaries are an eclectic genre: some contain recipes for the reader to try, others give tips on more general lifestyle choices, but all offer advice on how to maintain good health via diet. Although some are more stern and humourless than others, the overwhelming impression is that of food as an ally in the battle against disease and ill-health as well as a potential enemy.

Focusing on examples from medieval theatre, women's suffrage campaigns, and the 2012 Olympics Opening Ceremony, this is the first book to offer a critical overview of pageant as a dramatic form. By enacting highly selective historical episodes, pageants manipulate audiences' sense of the past. Through iconic music, affecting images, and vernacular forms, pageants express and, in turn, shape religious, civic, or political allegiances. Freely appropriating elements of history plays, patriotic celebrations, opera, and film, pageants create spectacles of sensory overload. Impressive recent scholarship recognizes pageants as public history, but this is the first authoritative account of the origins, characteristics, and techniques of pageants as a theatrical idiom. Performed in sporting arenas, the open air, or purpose-built theatres, these paratheatrical events express identity through what Erika Fischer-Lichte calls "the re-theatricalization of theatre." Pageants are intimately connected with power-they either assert and celebrate it or seek and demand it. Medieval religious pageants were so popular and powerful that they were suppressed and extinguished. The vogue for pageantry that swept through the English-speaking world in the decade before WWI was closely tied to the expansion of the franchise. Many early twentieth century pageants celebrated localities; others subversively advocated for women's suffrage. First performed in 1909, Cicely Hamilton's A Pageant of Great Women depicted historical personages from the near and distant past as well as allegorical figures such as Justice and Prejudice. Today, the Olympic Games mandate an opening ceremony that "details the country's history, culture, and overall importance for the global community." London delivered just such a pageant in 2012. This book features a wide-ranging introduction that maps the cultural evolution of this enduring theatrical form and covers popular and readily accessible pageants from medieval England, the early twentieth century, and our own day.

When novels, plays and poems refer to food, they are often doing much more than we might think. Recent critical thinking suggests that depictions of food in literary works can help to explain the complex relationship between the body, subjectivity and social structures. A History of Food in Literature provides a clear and comprehensive overview of significant episodes of food and its consumption in major canonical literary works from the medieval period to the twenty-first century. This volume contextualises these works with reference to pertinent historical and cultural materials such as cookery books, diaries and guides to good health, in order to engage with the critical debate on food and literature and how ideas of food have developed over the centuries. Organised chronologically and examining certain key writers from every period, including Chaucer, Shakespeare, Austen and Dickens, this book's enlightening critical analysis makes it relevant for anyone interested in the study of food and literature.

When novels, plays and poems refer to food, they are often doing much more than we might think. Recent critical thinking suggests that depictions of food in literary works can help to explain the complex relationship between the body, subjectivity and social structures. A History of Food in Literature provides a clear and comprehensive overview of significant episodes of food and its consumption in major canonical literary works from the medieval period to the twenty-first century. This volume contextualises these works with reference to pertinent historical and cultural materials such as cookery books, diaries and guides to good health, in order to engage with the critical debate on food and literature and how ideas of food have developed over the centuries. Organised chronologically and examining certain key writers from every period, including Chaucer, Shakespeare, Austen and Dickens, this book's enlightening critical analysis makes it relevant for anyone interested in the study of food and literature.

The prediction of global climate change in response to both natural forces and human activity is one of the defining issues of our times. The unprecedented observational capacity of modern earth-orbiting satellites coupled with the development of robust computational representations (models) of the Earth's weather and climate systems afford us the opportunity to observe and investigate how these systems work now, how they have worked in the past, and how they will work in the future when forced in specific ways. In the most recent report on global climate change by the Intergovernmental Panel on Climate Change (IPCC; Solomon and others, 2007), analyses using multiple climate models support recent observations that the Earth's climate is changing in response to a combination of natural and human-induced causes. These changes will be significant in the United States-Mexican border region, where the process of climate change affects all of the Borderlands challenge themes discussed in the preceding chapters. The dual possibilities of both significantly-changed climate and increasing variability in climate make it challenging to take full measure of the potential effects because the Borderlands already experience a high degree of interannual variability and climatological extremes.

Early modern dietaries are prose texts recommending the best way to maintain physical and psychological well-being. Three sixteenth-century dietaries contains Thomas Elyot's Castle of Health, Andrew Boorde's Compendious Regiment and William Bullein's Government of Health, all popular and influential works that were typical of a genre advising the reader on how best to maintain physical and psychological health. They are here introduced, contextualized and edited for the first time in a modern spelling edition. Introductory material explores the dietary genre, its relationship to humanism, humoral theory, and the wide range of authorities with which the dietary authors engaged. The volume includes an examination of the bibliographical and publication history of each work, comprehensive explanatory notes and appendices that provide prefaces to earlier editions, a glossary, and a list of authorities and works cited or alluded to in the dietaries. -- .