Shakespeares Fair Youth Sonnets

Shakespeares Fair Youth Sonnets The first of Shakespeares 126 sonnets are addressed to a young man – described as the â€Å"fair youth† – and reveal a deep, loving friendship. The speaker encourages the friend to procreate so that his youthful beauty can be carried on through his children. The speaker also believes that the man’s beauty can be preserved in his poetry, as the final couplet of Sonnet 17 reveals: But were some child of yours alive that time, [in the future]You should live twice: in it, and in my rhyme. Some believe that the intimacy of the relationship between the speaker and the young man is evidence of Shakespeare’s homosexuality. However, this is probably a very modern reading of a classical text. There was no public reaction to the relationship when the sonnets were first published by Thomas Thorpe in 1609, suggesting that the expression of a deep friendship through such language was perfectly acceptable in Shakespeares time. It was perhaps more shocking to the Victorian sensibility. Top 5 Most Popular Fair Youth Sonnets: Sonnet 1: From Fairest Creatures We Desire Increase Sonnet 18: Shall I Compare Thee To A Summers Day? Sonnet 29: When In Disgrace With Fortune and Mens EyesSonnet 73: That Time Of Year Thou Mayst In Me Behold Sonnet 116: Let Me Not To The Marriage Of True Minds A full list of the Fair Youth Sonnets (Sonnets 1 – 126) is also available.

Fannie Farmer, Cookbook Author and Domestic Scientist

Fannie Farmer, Cookbook Author and Domestic Scientist Fannie Farmer Facts Known for: her famous cookbook, in which accurate measurements were introducedOccupation: cookbook author, educator, domestic scientistDates: March 23, 1857 - January 15, 1915Also known as: Fannie Merrit Farmer, Fannie Merritt Farmer Fannie Farmer Biography The publication of Fannie Farmers 1896 cookbook, The Boston Cooking-School Cook Book, was an event in cooking history and in making domestic life a bit easier for family cooks, most of whom were women: she included very specific and accurate measurements. Before that cookbook, ingredient lists were estimates. Your results will vary was a phrase yet to become popular, but it sure described the older style recipes! Just as Marion Cunningham has in recent years edited the Fannie Farmer Cookbook so it can be revised to take into account newer preparation techniques and newer dietary preferences, so Fannie Farmer herself was adapting an older cookbook. Fannie Farmers parents, active Unitarians, lived just outside Boston. Her father, John Franklin Farmer, was a printer.   Her mother was Mary Watson Merritt Farmer. During her high school years in Massachusetts, Fannie Farmer (who never married) suffered a stroke with paralysis, or perhaps was stricken with polio.   She had to discontinue her education. After recovering some of her movement and being confined to bed for months, she worked as a mothers helper, where she learned her interest in and aptitude for cooking. Boston Cooking-School With her parents support and the encouragement of her employers, the Shaws, Fannie Farmer studied cooking under Mary J. Lincoln at the Boston Cooking-School. Lincoln published the Boston Cooking-School Cook Book, used in cooking schools which were at the time primarily aimed towards training professional cooks who would be servants to the upper middle class. The rising middle class, and the rise in the number of women who wanted to treat homemaking as their domestic profession in other words, more seriously and scientifically also found the cookbook useful. Fannie Farmer graduated from Lincolns school in 1889, remained as assistant director, and became director in 1894.   Her personality helped to draw students to the school. Fannie Farmers Cookbook Fannie Farmer revised and reissued the Boston Cooking-School  cookbook in 1896, with her improvements. She standardized measurements and thereby made the results more dependable.   The standardization of measurements in household cooking was a great advance to home cooking, and made food preparation easier for those who had not devoted time to attend cooking school. In 1902, Fannie Farmer left the Boston Cooking School to open Miss Farmers School of Cookery, aimed not at professional cooks but at training housewives. She was a frequent lecturer on domestic topics, and wrote several more cooking-related books before she died in Boston in 1915. The school continued until 1944. Selected Fannie Farmer Quotations With the progress of knowledge the needs of the human body have not been forgotten. During the last decade much time has been given by scientists to the study of foods and their dietetic value, and it is a subject which rightfully should demand much consideration from all. I certainly feel that the time is not far distant when a knowledge of the principles of diet will be an essential part of ones education. Then mankind will eat to live, be able to do better mental and physical work, and disease will be less frequent. Progress in civilization has been accompanied by progress in cookery. Fannie Farmer Bibliography The 1896 Boston Cooking-School Cookbook, Fannie Merritt Farmer. Hardcover, September 1997. (reproduction) Original 1896 Boston Cooking School Cookbook Boston Cooking School Cook Book: A Reprint of the 1883 Classic, D. A. Lincoln. Paperback, July 1996. (reproduction) Chafing Dish Possibilities, Fannie Merritt Farmer, 1898. Food and Cookery for the Sick and Convalescent, Fannie Merritt Farmer, 1904. What to Have for Dinner, Fannie Merritt Farmer, 1905. Catering for Special Occasions, with Menus and Recipes, Fannie Merritt Farmer, 1911. A New Book of Cookery, Fannie Merritt Farmer, 1912. Bibliography: Related The Fannie Farmer Cookbook, Marion Cunningham. Hardcover, September 1996. The American Frugal Housewife, Lydia Maria Child. Paperback, December 1999. (reproduction: originally published 1832-1845 an earlier attempt at making homemaking more scientific)