The dramatic works of William Shakespeare; with a life of the poet, and notes, original and selected.

Edited by Oliver W. B. Peabody; based on Singer's edition, "carefully compared" with the folio of 1623; with the life by Dr. Symmons, revised, and "New facts" by Collier. The first critical American edition. cf. Preface and J. Sherzer, American editions of Shakespeare (Modern lang. assoc. Publ., v. 22, pp. 658-659)

Shakespeare's works.

1. Tempest. Two gentlemen of Verona. Merry wives of Windsor. Measure for measure. Comedy of errors.--2. Much ado about nothing. Love's labour's lost. Midsummer night's dream. Merchant of Venice. As you like it.--3. Taming of the shrew. All's well that ends well. Twelfth Night. Winter's tale.--4. King John. King Richard II. King Henry IV. King Henry V.--5. King Henry VI. King Richard III. King Henry VIII.--6. Troilus and Cressida. Coriolanus. Titus Andronicus. Romeo and Juliet.--7. Timon of Athens. Julius Caesar. Macbeth. Hamlet. King Lear.--8. Othello. Antony and Cleopatra. Cymbeline. Pericles.--9. Songs, sonnets, poems. Index to first lines.

La reine Margot /

Sequel: La dame de Monsoreau.

Ten more plays of Shakespeare,

Running title: Lectures on Shakespeare.

Memoirs of a Huguenot family:

Letters of the Rev. James Maury: p. [378]-441.

The works of William Shakespeare /

v. 1. Life, etc. The tempest. The two gentlemen of Verona. The merry wives of Windsor. Measure for measure.--v. 2. The comedy of errors. Much ado about nothing. Love's labour's lost. A midsummer night's dream. The merchant of Venice.--v. 3. As you like it. The taming of the shrew. All's well that ends well. Twelfth-night. The winter's tale.--v. 4. King John. King Richard II. King Henry IV. Pts. I-II. King Henry V.--v. 5. King Henry VI. Pts. I-III. King Richard III. King Henry VIII.--v. 6. Triolus and Cressida. Coriolanus. Titus Andronicus. Romeo and Juliet. Timon of Athens. Julius Caesar.--v. 7. Macbeth. Hamlet. King Lear. Othello. Antony and Cleopatra. Cymbeline.--v. 8. Pericles. The two noble kinsmen. Venus and Adonis. Lucrece. Sonnets. A lover's complaint. The passionate pilgrim. The phoenix and turtle.--v. 9. Glossary.

The dramatic works of William Shakspeare : accurately printed from the text of the corrected copy left by the late George Steevens ..., with glossarial notes and a sketch of the life of Shakspeare ; in two volumes.

Added title-pages, engraved (with vignette) : The plays of William Shakspeare, illustrated with engravings by George B. Ellis, from the designs of R. Smirk, R. A.

A côté de la grande histoire.

Law.--La Chine.--L'Empire russe depuis le Congrès de Vienne.--Tallemant des Réaux.--La société française pendant la révolution.--L'Empire chinois.--Le Sahara algérien et le Grand désert.--Les Kœnigsmark.--L'ancien régime et la révolution.--Le christianisme en Chine, en Tartarie et au Thibet.--L'insurrection normande en 1793.--Les Philippiques de La Grange-Chancel.--Louis XVI et sa cour.--Gabrielle d'Estrées et Henry IV.--Mathilde de Toscane.--Joseph de Maistre.--Royalistes et républicains.--Les civilisations.--La diplomatie au XVIIe siècle.--Deux diplomates [Le comte Raczynski et Donoso Cortès]--Saint-Simon.--Le marquis de Grignan.--Philippe II.

The complete works of Shakespeare with life, compendium, and concordance ...

At head of title: The Dr. Johnson edition.

Henrici IIII [i.e. Quarti] Christianissimi et avgvstissimi Galliarvm Navarraeqve Regis codex ivris civilis Romani,

In double columns.

Memoirs of Marguerite de Balois, written by herself.

Mode of access: Internet.

Histoire de Henri Le Grand.

Mode of access: Internet.

The Chef In Society: Origins And Development

In his discourse - The Chef In Society: Origins And Development - Marcel R. Escoffier, Graduate Student, School of Hospitality Management at Florida International University, initially offers: “The role of the modern professional chef has its origins in ancient Greece. The author traces that history and looks at the evolution of the executive chef as a manager and administrator.” “Chefs, as tradespersons, can trace their origins to ancient Greece,” the author offers with citation. “Most were slaves…” he also informs you. Even at that low estate in life, the chef was master of the slaves and servants who were at close hand in the environment in which they worked. “In Athens, a cook was the master of all the household slaves…” says Escoffier. As Athenian influence wanes and Roman civilization picks-up the torch, chefs maintain and increase their status as important tradesmen in society. “Here the first professional societies of cooks were formed, almost a hierarchy,” Escoffier again cites the information. “It was in Rome that cooks established their first academy: Colleqium Coquorum,” he further reports. Chefs, again, increase their significance during the following Italian Renaissance as the scope of their influence widens. “…it is an historical fact that the marriage of Henry IV and Catherine de Medici introduced France to the culinary wonders of the Italian Renaissance,” Escoffier enlightens you. “Certainly the professional chef in France became more sophisticated and more highly regarded by society after the introduction of the Italian cooking concepts.” The author wants you to know that by this time cookbooks are already making important inroads and contributing to the history of cooking above and beyond their obvious informational status. Outside of the apparent European influences in cooking, Escoffier also ephemerally mentions the development of Chinese and Indian chefs. “It is interesting to note that the Chinese, held by at least one theory as the progenitors of most of the culinary heritage, never developed a high esteem for the position of chef,” Escoffier maintains the historical tack. “It was not until the middle 18th Century that the first professional chef went public. Until that time, only the great houses of the nobility could afford to maintain a chef,” Escoffier notes. This private-to-public transition, in conjunction with culinary writing are benchmarks for the profession. Chefs now establish authority and eminence. The remainder of the article devotes itself to the development of the professional chef; especially the melding of two seminal figures in the culinary arts, Cesar Ritz and August Escoffier. The works of Frederick Taylor are also highlighted.

Screening the RSC stage: the 2014 Live from Stratford-upon-Avon cinema broadcasts

During the Royal Shakespeare Company's 2014 summer season, both parts of Henry IV and The Two Gentlemen of Verona were presented as Live from Stratford-upon-Avon broadcasts in cinemas around the world. This article presents a case study of these broadcasts, drawing on the author's observations and insights as their producer as well as interview contributions from those involved in both the stage and screen presentations. Recognising that the hybrid form of “live cinema” performance has developed rapidly over the past five years but is as-yet little-documented, the study develops an analytical approach to its creative processes and to its aesthetics. This discussion is combined with a consideration of the history of earlier screen adaptations of RSC productions at Stratford-upon-Avon. The article details the stages of the production process for the Live from Stratford-upon-Avon broadcasts in 2014 and considers the ways in which the broadcast teams collaborate with the casts and creative teams of the theatre productions. In addition, the article explores processes of adaptation in the journey from stage to screen, the poetics of multi-camera presentation and questions of “live-ness”, the social experience of viewing performance in the cinema, and possible developments for live theatre on screen.

The earliest English translation of the first three books of the De imitatione Christi, now first printed from a ms. in the library of Trinity college, Dublin, with various readings from a ms. in the University library, Cambridge. Also the earliest printed translation of the whole work from a copy in the British museum (Books I-III by William Atkynson, D. D., book IV by the Lady Margaret, mother of K. Henry VII, and countess of Richmond and Derby).

Mode of access: Internet.