{"version":1,"type":"rich","provider_name":"Libsyn","provider_url":"https:\/\/www.libsyn.com","height":90,"width":600,"title":"Much Ado About Cooking","description":"From delectable marchpane in Romeo and Juliet, and the herbs of the Merchant of Venice to stew\u2019d prunes of Henry IV, and carving capons in Love\u2019s Labour\u2019s Lost, there is a wide gambit of meals consumed in Shakespeare\u2019s plays that span from bawdy feasts to elite noble banquets, and even popular meals eaten as much to control your behavior as they were seen as nourishment. The details about food found throughout Shakespeare\u2019s plays reflect the real foods enjoyed from the peasants to the royalty of Shakespeare\u2019s life.   This week we are diving into these delectable delights with food historian and author Sam Bilton, to talk about her latest book, Much Ado About Cooking\u2014which was created in collaboration with Shakespeare\u2019s Globe---that allows us to get a literal taste of Shakespeare. Much Ado About Cooking takes Shakespeare\u2019s own food references and pairs them with real recipes from his lifetime, then reimagines those recipes for the modern cook so that you can easily make, and eat, food from the life of William Shakespeare.  ","author_name":"That Shakespeare Life","author_url":"http:\/\/www.cassidycash.com","html":"