Emory University

Sheila Cavanagh, professor of English, connects food history with literature, both in her Maymester course on how people prepared food 400 years ago in England and in her forthcoming book, "Cooking with Shakespeare."

"Shakespeare is wonderful, and Shakespeare can be intimidating," says Cavanagh. "But looking at the food prepared in Shakespeare’s time can be a great entry point."

🔗 Class serves up a taste of Shakespeare’s England: https://links.emory.edu/1ul