Shakespeare's characterization of Cleopatra may dominate the collective consciousness, but he was only one of several 16th-century writers fascinated by the enigmatic queen of Egypt. Early modern conceptions of Cleopatra offer a rich, complex, and variable set of models for understanding the period's responses to race, female sovereignty, and classical antiquity. This interdisciplinary study investigates images of Cleopatra in the early modern period and examines how her story was mediated and used – from drawing lessons from history to being a symbol of female heroism. It draws on early historiographical works, political and philosophical treatises, coterie dramatic productions, and gender, race and performance studies, as well as evidence from material culture, to consider what was known and thought about Cleopatra in the period This book provides a new literary and cultural history of one of the world's most contested and politically-charged iconic female figures. It combines a close reading of literary and dramatic works with historical and political contexts, paying particular attention to the three major early modern Cleopatra plays: Mary Sidney's translation of Robert Garnier's Marc Antoine, Samuel Daniel's The Tragedie of Cleopatra, and Shakespeare's Antony and Cleopatra. By examining these conflicting historical and fictional identities, Yasmin Arshad offers a diverse and ground-breaking study of Cleopatra's 'infinite variety'.
Shakespeare's characterization of Cleopatra may dominate the collective consciousness, but he was only one of several 16th-century writers fascinated by the enigmatic queen of Egypt. Early modern conceptions of Cleopatra offer a rich, complex, and variable set of models for understanding the period's responses to race, female sovereignty, and classical antiquity. This interdisciplinary study investigates images of Cleopatra in the early modern period and examines how her story was mediated and used – from drawing lessons from history to being a symbol of female heroism. It draws on early historiographical works, political and philosophical treatises, coterie dramatic productions, and gender, race and performance studies, as well as evidence from material culture, to consider what was known and thought about Cleopatra in the period This book provides a new literary and cultural history of one of the world's most contested and politically-charged iconic female figures. It combines a close reading of literary and dramatic works with historical and political contexts, paying particular attention to the three major early modern Cleopatra plays: Mary Sidney's translation of Robert Garnier's Marc Antoine, Samuel Daniel's The Tragedie of Cleopatra, and Shakespeare's Antony and Cleopatra. By examining these conflicting historical and fictional identities, Yasmin Arshad offers a diverse and ground-breaking study of Cleopatra's 'infinite variety'.
Barberries, fresh herbs, date molasses, dried limes, saffron; Yasmin's Persian pantry staples are a roll call of my favourite ingredients. Her recipes are a mouthwatering showcase of a beautiful country' Yotam Ottolenghi 'Not just a great cookbook but a book full of stories – a love letter to Iran and its people' Diana Henry Armed with little more than a notebook and a bottle of pomegranate molasses, British-Iranian cook Yasmin Khan traversed Iran in search of the country's most delicious recipes. Her quest took her from the snowy mountains of Tabriz and the paddyfields of Gilan to the cosmopolitan cafés of Tehran and the pomegranate orchards of Isfahan, where she was welcomed into the homes of artists, farmers, electricians and teachers. Through her travels, she gained a unique insight into the culinary secrets of the Persian kitchen and the lives of ordinary Iranians today. In The Saffron Tales, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. All fully accessible for the home cook, Yasmin's recipes range from the inimitable fesenjoon (chicken with walnuts and pomegranates) tokofte berenji (lamb meatballs stuffed with prunes and barberries) and ghalyieh maygoo (prawn, coriander and tamarind stew). She also offers a wealth of vegetarian dishes, including tahcheen (baked saffron and aubergine rice) and domaj (mixed herb, flatbread and feta salad), as well as sumptuous desserts such as rose and almond cake, and sour cherry and dark chocolate cookies. With stunning photography from all corners of Iran and gorgeous recipe images, this lavish cookbook rejoices in the land, life, flavours and food of an enigmatic and beautiful country.
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