Shakespeare in the Kitchen

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.

• List of Figures; Acknowledgements; Note on Transcription and Citation; Introduction - Cakes / Twelfth Night; 1 - Posset / Macbeth; 2 - Pear Pie / The Winter’s Tale; 3 - Syrup of Violets / Sonnet 12, Sonnet 99, and A Midsummer Night’s Dream; 4 - Strawberry Conserve /Othello; 5 - Orange Succade / Much Ado About Nothing; 6 - Salad / Antony and Cleopatra; 7 - Capons / 1 Henry IV; 8 - Venison Pasty / As You Like It; Conclusion - Trout / The Tempest; Bibliography; Index

‘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