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Literary Criticism Shakespeare

Culinary Shakespeare

Staging Food and Drink in Early Modern England

edited by David B. Goldstein & Amy L. Tigner

Publisher
Duquesne University Press, Penn State University Press
Initial publish date
May 2016
Category
Shakespeare, Renaissance
  • Hardback

    ISBN
    9780820704951
    Publish Date
    May 2016
    List Price
    $92.95
  • Paperback / softback

    ISBN
    9780271092126
    Publish Date
    Nov 2021
    List Price
    $49.95

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About the authors

David B. Goldstein's poetry has appeared in journals and anthologies throughout North America, including The Paris Review, The Malahat Review, filling Station, CV2, Epoch, Harp & Altar, Jubilat, 6x6, and Octopus. His first chapbook, Been Raw Diction, was published by Dusie Press in 2006. As a literary critic, food writer, and translator, he has published on a wide range of subjects, including Shakespeare, contemporary poetry, translation, cannibalism, philosophies of food, and the politics of Martha Stewart. His first book of criticism, Eating and Ethics in Shakespeare's England, is due out this fall. His translations from Italian poetry appear in The FSG Book of 20th-Century Italian Poetry, among other publications. Goldstein lives with his family in Toronto, where he is Associate Professor of English at York University.

David B. Goldstein's profile page

Amy L. Tigner is Associate Professor of English at the University of Texas, Arlington. She is the author of Literature and the Renaissance Garden from Elizabeth I to Charles II: England’s Paradise and has published work in Modern Drama, English Literary Renaissance, Drama Criticism, Milton Quarterly, Early Theatre Journal, and several book collections.

Amy L. Tigner's profile page