The highly praised new book that delivers a "hefty emotional wallop" ("Chicago Tribune") from the acclaimed author of "Other People's Houses" and "Her First American," "Shakespeare's Kitchen," Lore Segal's first major work of fiction in more than twenty years, was widely celebrated upon its publication in hardcover. Serialized in "The New Yorker" and excerpted in the "2008 O. H...(展开全部)

Taking the classical view that the political shapes man's consciousness, Allan Bloom considers Shakespeare as a profoundly political Renaissance dramatist. He aims to recover Shakespeare's ideas and beliefs, and to make his work once again a recognized source for the serious study of moral and political problems. In essays looking at "Julius Caesar", "Othello", and "The Merchan...(展开全部)

Taking the classical view that the political shapes man's consciousness, Allan Bloom considers Shakespeare as a profoundly political Renaissance dramatist. He aims to recover Shakespeare's ideas and beliefs, and to make his work once again a recognized source for the serious study of moral and political problems. In essays looking at "Julius Caesar", "Othello", and "The Merchan...(展开全部)

吉本芭娜娜（1964－），本名吉本真秀子，生于东京，日本大学艺术系毕业。毕业后一度在餐厅当服务员。1987年以《厨房》获海燕新人文学奖，次年再度以《厨房》获泉镜花文学奖，后陆续获山本周五郎奖、紫式部奖等文学大奖。 1993年获意大利SCANO奖。作品畅销，被翻译成多种文字，受世界各地读者关注，掀起“芭娜娜热”。

吉本芭娜娜（1964－），本名吉本真秀子，生于东京，日本大学艺术系毕业。毕业后一度在餐厅当服务员。1987年以《厨房》获海燕新人文学奖，次年再度以《厨房》获泉镜花文学奖，后陆续获山本周五郎奖、紫式部奖等文学大奖。 1993年获意大利SCANO奖。作品畅销，被翻译成多种文字，受世界各地读者关注，掀起“芭娜娜热”。

本书作者通过对莎士比亚主要的八个历史剧整体系列的综合阐释，通过分析莎士比亚对待这些历史主题所保持的精思熟虑以及他大多数历史剧的精致架构，让人们更加相信莎士比亚是受过教育的，在广阔的智慧和思考的力量上是可以媲美但丁和弥尔顿的诗人；他提升了编年史剧的水平，将编年史剧变成一种独立的真正的戏剧类型，而不只是悲剧的附属品。并且从一开始到最后、在他所有的历史剧中始终对秩序原则有着稳固的意识，并因为这种意识而与同时代那些更具哲学思维的作家们更为接近。 莎士比亚历史剧以史诗的方式表现了他头脑中的中世纪以及他那个时代的生活图景，其中心主题则是被置于庄严而高度道德化语境中的英格兰或国家主题。 在西方文教传统谱系中，不断有学人将莎士比亚与柏拉图并举。莎士比亚戏剧以历史舞台为背景，深涉人世政治问题的底蕴，尤其是王者问题，一再激发后人掂量人性和人世的幽微，为后世探究何谓优良政...(展开全部)

Book Description 'I've been a chef in New York for more than ten years, and, for the decade before that, a dishwasher, a prep drone, a line cook, and a sous-chef. I came into the business when cooks still smoked on the line and wore headbands ' After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. ...(展开全部)

After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris ...(展开全部)

Book Description 'I've been a chef in New York for more than ten years, and, for the decade before that, a dishwasher, a prep drone, a line cook, and a sous-chef. I came into the business when cooks still smoked on the line and wore headbands ' After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. ...(展开全部)

After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris ...(展开全部)