Shakespeare & Beyond

Food historian and The Great British Baking Show winner Mary-Anne Boermans writes about piecing together 17th-century manuscript recipes for Taffety Tarts.

Austin Tichenor of the Reduced Shakespeare Company asks what it means to be a Shakespeare purist and attempts to interpret audience reactions.

Artist Paul Glenshaw writes about drawing the bas-relief of Richard III by sculptor John Gregory on the front of the Folger Shakespeare Library building.

Every month, we take a look at Shakespeare in performance at theaters across the USA. See what’s onstage in the month of March.

See a 17th-century recipe for seed cake inspired by the farmer poet Thomas Tusser. Ingredients include rosewater, caraway seeds, and sherry.

During the late 18th and early 19th century, professional women artists in England were becoming more prominent and turning to Shakespeare for material.

Nora Titone, author of a book on Edwin Booth and John Wilkes Booth, shares highlights from the Folger’s Booth collection.

These recent additions to the Folger collection relate to a range of early Shakespeare films that represented important firsts, won awards, and witnessed the transition from silent films to “talkies.”

Hannah Woolley’s 17-century recipe for marmalade captures the flavors of exotic citrus with the preservative power of sugar, which had only recently been made widely available to upper- and middle-class British people.

Artist Paul Glenshaw writes about drawing the bas-relief of King Lear by sculptor John Gregory on the front of the Folger Shakespeare Library building.

It’s not unusual to see theaters sponsoring monthly or semi-regular meetings devoted to reading and talking about Shakespeare’s plays.

Every month, we call up our Shakespeare theater partners to see what they have onstage. Find out what’s on across the US in February.