.Two Other takes on the Heroine's Journey:
Fennel with Parmesan
Fennel, an aromatic vegetable with an anise flavour, is highly regarded in Italy, called finocchio, the plant is valued for its seeds and leaves, used as seasonings, and for its bulb, which is used in salads or cooked in vegetable dishes. This is a favourite dish in the resort towns of the Italian Alps.
Preheat the oven to 425 degrees Fahrenheit/218.3 degrees Celsius. Butter a shallow baking dish.
Remove and discard the fernlike tops, tough outer stalks and stems of the fennel. Wash the bulb and cut it cross-wise into thin slices. In a large saucepan cook the fennel in boiling salted water to cover over medium-high heat until tender, about 5 minutes. Drain. Spoon the fennel into the prepared dish. Season with salt and pepper. Pour the melted butter over the fennel and sprinkle with cheese. Bake for about 10 minutes until golden browned. (Nelson 2005, 121)
Tyrolean Creamed Spinach
This is an interesting way of preparing spinach, a favourite Austrian vegetable.
4 to 6 servings
In a large saucepan cook the spinach in a small amount of salted water over medium-high heat until tender. Drain the spinach and chop. Set aside.
In another saucepan melt butter over medium-high heat.
Add onion and sauté for 4 minutes. Stir in the flour and cook 1 minute. Gradually add the bouillon and cook, stirring, until thickened. Reduce the heat to medium-low.
Mix in the spinach, lemon juice, and dill. Season with salt and pepper. Stir in sour cream and heat for 2 to 3 minutes. (Nelson 2005, 122)
German Roast Goose
Flavourful roast goose is popular fare in several Alpine countries, traditionally served on certain holidays, particularly Christmas. Although some common stuffings are made with fruits, this one containing sauerkraut is more typical of the Alps.
Serves 6 to 8
Preheat the oven to 325 degrees Fahrenheit/162.777 degrees Celsius.
Wash the goose and pat dry. Remove any fat from the cavity and reserve. Rub inside and out with salt and ppper. Prick the skin in several places and rub with lemon juice. In a large saucepan, melt 2 tablespoons of goose fat over medium-high heat. Add the onion and sauté for 5 minutes. Add the sauerkraut and sauté for 2 to 3 minutes. Add the juniper berries and wine. Season with salt and pepper. Bring to a boil and remove from the heat. Stuff the sauerkraut mixture lightly into the goose. Close the cavity by sewing or with poultry pins. Place in a roasting pan and roast, uncovered, for 3 hours, or until tender. Spoon off any fat as it accumaltes in the pan. If any of the stuffing is left over, heat and serve with the goose. (Nelson 2005, 109)
Nelson, Kay Shaw. Cuisines of the Alps. New York: Hippocrene Books, INC., 2005.
 I wasn’t able to get the fat out of the goose, so I used duck fat instead. I used the fat that came out of the goose in the cooking for the potatoes.
Soupe Au Pistou
Preparation time: 25 minutes
Cooking Time: 40 minutes
Heat half the oil in a large pan and add the diced vegetables. Cook over gentle heat for 10 minutes, then add 7 ½ cups water. Add slat and pepper to taste, bring to a simmer and cook gently for 10 minutes.
Meanwhile in a skilled, pan-fry the tomato wedges and garlic gently in the rest of the oil for a few minutes.
Add to the vegetable stock and cook for an additional 20 minutes.
A few minutes before serving, add the basil. Serve very hot, with grated Gruyere if desired. (Mathiot 2009, 181)
Soupe au Pistou
This favourite soup of France’s lovely Provence and Alpine regions is very similar to minestrone, but it includes a flavourful sauce, pistou, made of crushed garlic, olive oil, grated cheese, and fresh basil, which is added at the end of the cooking. The French relish the soup in early spring when it is prepared with small fresh white beans. Dried white navy beans are a good substitute
In a pot melt the butter or heat the oil over medium-high heat. Add the onion and leeks and sauté for 5 minutes.
Add tomatoes; cook 3 minutes. Pour 3 quarts//3.41 litres of water. Bring to a boil. Season with salt and pepper. Add the potatoes and green beans. Reduce the heat to medium-low and cook, uncovered, 15 minutes. Add the zucchini, cannellini, and spaghettini. Cook another 15 minutes, until all the vegetables are tender.
Meanwhile, prepare the pistou sauce. Pound the garlic and basil together to form a paste in a mortar with a pestle or mash them in a bowl with a wooden spoon. Stir in the cheese. Add the olive oil, 1 tablespoon at a time, beating to make a thick paste. Just before serving, add 2 cups of hot soup to the paste. Slowly stir the basil mixture into the hot soup. Serve at once. Pass the Parmesan cheese with the soup. (Nelson 2005, 40)
Courgette and soured cream soup
Grate the carrot on the fine teeth of a manual grater or in a food processor. Chop the green pepper into fine long strips. Peel the courgettes and dice them into 1/3 cm cubes. Blanch the tomatoes in plenty of boiling for 1 minute and peel their skins off. Dice them as well.
Chop the onion finely. Heat oil, and sweat onion over a low flame until soft, but not brown. Add grated carrot and sweat for 4 minutes. Add pepper strips and sweat for 5 minutes. Add courgette cubes, cover and sweat on a very low flame for 10 minutes. Finally, add tomato cubes and sweat, covered for another 5 minutes.
Transfer the contents of the frying pan into a saucepan and cover with 1.5 L chicken stock or water. Bring to the boil and add the rice.
Simmer uncovered for 30 minutes. Do not over boil-the courgette cubes must not disintegrate into a puree. Add lemon juice or-if you are using Bran Borsh-add it now, but use only 1 litre stock or water in the first place.
Add salt, pepper, lovage, and sugar. Boil for another 5 minutes.
In a tureen, mix the egg yolk with soured cream. Slowly pour 2 tblsp. Of the soup on to the soured cream mixture and mix well. Add a ladle of soup and mix again.
Now you can pour the rest of the soup into the tureen without fear of curdling. Serve warm but not too hot. (Mirodan 1987, 74)
Cream of Pea Soup
Chop the leek and onion roughly. Simmer the peas, leak, onion in the stock or lightly slated water until a pea take between forefinger and thumb is easily crushed.
In the meantime, trim the spinach and wash well in several waters to eliminate any sand or grit. Blanch in boiling water for 2 minutes. Drain the spinach and add to the peas. Simmer for a further 5 minutes. Drain well reserving the liquid and rub the vegetables through a sieve or blend them in a food processors. You shuld get a fairly thick paste.
Mix pureed pease, etc. with 1 pt/600 ml of the cooking liquid (you can concentrate the stock by boiling it down to 600 ml or add the entire quantity of stock left and adjust the thickness of the soup when adding the milk).
Bring back to the boil, simmer for 2 minutes, remove from the flame and add the milk, finely chopped dill, sugar, salt and paprika.
Heat gently over a low flame, without boiling.
Adjust seasoning and serve warm, but not hot, with croutons. (Mirodan 1987, 74)
Bean Soup with Cheese
8 to 10 servings
In Liechtenstein’s lovely old village of Steg, located down a winding road in the country’s southern Alpine region, wooden chalets serve as holiday homes. Here the robust fare includes marvellous soups, including those featuring beans and cheese.
Wash and pick over the beans. Put into a pot and cover with water. Bring to a boil over medium-high heat, boil for 2 minutes. Remove from the heat and let stand, covered, for 1 hour. Drain the beans, reserving the the cooking water. Add enough fresh cold water to make 3 quarts.
In a pot heat the olive oil over medium-high heat. Add the onion, garlic, carrot, celery and ham and sauté for 5 minutes. Add the beans with water, ground red pepper, and rosemary. Season with salt and black pepper. Bring to a boil, then reduce the heat to medium-low. Cook slowly, partially covered, about 1 ½ hours, until the beans are tender. Remove about half the beans from the soup and puree them. Return the puree to the soup. Add the parsley and simmer, stirring for 1 or 2 minutes. Put the toast in bottom of individual soup bowls. Ladle the soup over the toast. Serve at once. Pass the Parmesan cheese to sprinkle over the soup. (Nelson 2005, 48)
Latvian Barley and Mushroom Soup
Barley and mushroom are two of the most common ingredients to be found in the Latvian kitchen, and, because Latvians are fond of soups, it is hardly surprising that they combine them in this cold dish.
Per Portion: energy 247cal/1033kJ. Protein 6.6 gram; carbohydrate 23.4 gram, of which sugars 2.1g; Fat 14.9g of which saturates 5.3 gr; Cholesterol 83 mg; Calcium 67mg; Fibre 1.3g; Sodium 44 mg.
(Lauta 2009, 26)
Cream of Carrot Soup
Put the carrots and garlic in a pan, pour in water to cover and add a pinch of salt. Bring to a boil over medium heat and cook until almost all liquid is absorbed. Transfer to a food processor and process to a puree. Pour the mixture back into the pan. Warm the milk in another pan, then stir it into the carrot puree with the stock and mix well.
Cook for 10 minutes until fairly thick. Taste and adjust the seasoning according to your preference. Ladle the soup into individual flameproof soup plates. Sprinkle with the fontina, nutmeg and a pinch of pepper. Put the plates under a preheated broiler to melt the cheese, then serve. ( I confess to adding in the nutmeg and pepper when the soup was still being cooked) (Editoriale Dormus 2005, 215)
Slovenian Vegetable Soup
This characteristic soup from the Julian Alpine region of Slovenia has an appealing tart flavour. It’s excellent served with sandwiches for a winter luncheon.
In a large saucepan melt the butter over medium-high heat. Add onions; sauté until translucent, about 6 minutes. Add onions; sauté until translucent, about 6 minutes. Add the potato (and other root vegetables), bouillon and leeks. Season with salt and pepper. Reduce heat to medium-low. Cook, covered, until the onion and potato are tender, about 30 minutes (I had to add 3 cups of water because I had more potatoes and the extra root vegetables).
When cool enough puree the mixture in a food processor and return to the saucepan. Add the vinegar and sugar. Stir in the parsley and sour cream. Mix well and heat through. Do not boil (Nelson 2005, 49)
Editoriale Dormus. The Silver Spoon. 8th. New York: Phaidon Press, 2005.
Lauta, Silvena Johan. The Food and Cooking of Estonia, Latvia and Lithuania. London: Aquamarine, 2009.
Mathiot, Ginette. I Know How to Cook. Translated by Imogen Forster. New York: Phaidon Press Limited, 2009.
Mirodan, Vladimir. The Balkan cookbook. Gretna: Lennard Publishing Pelican Publishing, 1987.
Nelson, Kay Shaw. Cuisines of the Alps. New York: Hippocrene Books, INC., 2005.
Japanese Hambaagaa with mushroom sauce
170 ml (5 ½ fl oz/ ⅔cup) cream
Combine the pork, beef, onion, breadcrumbs, garlic, ginger & juice, egg, 2 tablespoons of the soy sauce and 1 tablespoon of the mirin, and season. Shape into eight equal-sized oval patties, about 2.5 cm (1inch) thick, place on a tray in a single layer, cover and refrigerate for 2 hours to allow the flavours to develop.
Heat the vegetable and sesame oils in a large non-stick frying pan over high heat and cook the patties in batches for 1-2 minutes on each side, or until browned. Reduce the heat to medium and cook for a further 3-4 minutes on each side, or until just cooked through. Remove from the pan, cover and set aside.
Add the butter to the pan, then add the shiitake, shimeji and a pinch of salt and cook for about 4 minutes, or until softened and starting to colour. Add the enoki, the remaining soy sauce and mirin, the dashi granules and cream and bring to the boil. Cook for another 2 minutes or until the sauce has thickened slightly and is of a coating consistency. Stir in any juices from the resting meat, season to taste, then add the patties and turn to coat. Cook for a further minute to heat through.
Place two patties on each plate, spoon on the mushroom sauce and serve immediately.
(Lawson 2011, 116)
Lamb Racks in Miso
Trim any excess fat from around the bones of the lamb racks. Combine the white and red miso with the garlic, then rub the mixture all over the meat. Place in a ceramic dish and cover tightly with plastic wrap so the msio doesn’t dry out too much.
When ready to cook, preheat the oven to 190˚C (375˚F/Gas 5). To make a breadcrumb crust for the lamb, combine the breadcrumbs, lemon zest, mistuba and melted butter in a bowl and season with a little salt and white pepper.
With a clean, damp cloth, wipe the top bones of the rack to remove any miso, as it may burn. Place the racks together so their bones interlock, then stand the racks upright in the dish (this helps to promote even cooking).
Evenly pat the breadcrumb mixture onto the outside of the rack, pressing down to adhere the crumbs. Place the rack in a roasting tin, put in the preheated oven and cook for 35 minutes, or until pink to medium-rare, or until cooked to your liking. (Lawson 2011, 127)
Spicy Tempeh Nori Rolls
Makes 4 rolls Time: 40 minutes
For the sushi rice
Spicy tempeh filling
In a heavy bottomed, 2 quart pot or saucepan with a cover, combine the rice plus 1 ¼ cups cold water. Turn the heat to high, bring to a boil, and stir the rice just once. Lower the heat to low, cover the pot, and steam the rice for 20 to 22 minutes, until it is tender and the excess liquid has been absorbed. Or, prepare the rice according to the package instructions. Cook until the rice is tender but slightly firm, and remove from the heat.
Empty the hot rice into a large glass or plastic bowl. Sprinkle with a large spoon or rice paddle to mix thoroughly. The rice should be moist and have a very mild vinegar flavour. Cover with plastic wrap and let cool for 10 to 15 minutes. When the rice is slightly warmer than room temperature (but not completely cold), it’s ready to work with.
While the rice is cooling, prepare the filling by steaming the tempeh. Allow the tempeh to cool for 10 minutes, chop into small cubes, and place in a medium-sized bowl. Add the mayonnaise and chile-sesame oil and mash until chunky; taste and add more chile-sesame oil if desired.
Fill a shallow cup with about 1/3 cup of water and a tablespoon of rice vinegar, and keep near your sushi workstation. Follow these steps to the perfect nori roll:
Elephant Roll: Stuff the sushi rolls with 2 tablespoons of roasted peanuts and a few slices of ripe avocado per roll.
“Yamroom” Roll: For each roll, fill with 2 tablespoons of mashed spiced sweet potato (page 111), 1 to 2 dried or fresh shiitake mushrooms simmer in ½ cup water, 2 tablespoons of soy sauce and a dash of mirin. Sprinkle the filling with sesame seeds before rolling.
Spinach Sesame: Lightly steam ½ pound of well-washed, fresh spinach, squeeze to remove any excess water, and chop finely. Toss with 1 teaspoon of toasted sesame oil, 1 tablespoon of sesame seeds, and a dash of rice vinegar. Fill and roll as directed for the Spicy Tempeh Nori Rolls. (Moskowitz and Romero 2007, 47-48)
Curried Carrot Dip
Makes 2 cups
Time: 25 Minutes, plus chill time
Bring a small pot of water to a boil. Boil the carrots for 7 to 10 minutes, until soft. Drain and let cool just until they are no longer steaming.
Place the sunflower seeds in a blender or food processor and process into crumbs. Add all remaining ingredients and blend until smooth, scraping down the sides of the processor as you go.
Taste for salt and adjust the spices and lemon. Transfer to a covered container and refrigerate until ready to use (at least 30 minutes)
Caraway-Parsley-Carrot Dip: Omit the curry and cumin. Place ½ teaspoon of caraway seeds in the food processor along with the sunflower seeds. Add ½ cup of loosely packed fresh parsley after everything has been blended, and pulse until it is chopped finely. (Moskowitz and Romero 2007, 62)
Corn and Edamame-Sesame Salad
Serves 4 to 6
Time 45 minutes
Bring a big pot of water to a boil. Meanwhile whisk all the dressing ingredients in a medium-size mixing bowl.
Boil the edamame for 3 minutes. Add the corn and boil for another 2 minutes. Drain into a colander and run under cold water until cool enough to touch. Add the edamame and corn to the dressing and toss to combine. Add the sesame seeds and toss again. Salt to taste. Cover and chill for at least 15 minutes.
Can be served in a radicchio leaf cup. (Moskowitz and Romero 2007, 82)
Asian Pear and Tempeh Salad
(I have modified a lot as Genevieve does not like Wasabi)
Time: 35 minutes plus chilling time
In a steamer basket, steam the tempeh for 10 minutes. Add the peas and steam for another 3 to 4 minutes, until the peas are bright green and tender. Remove from the steamer, sprinkle with soy sauce, and toss into a large bowl with the scallion. Allow to cool for a few minutes. Crush the cubes of tempeh a little with your hadns and toss in the diced pear.
In a small bowl, whisk together the dressing and lime juice. Taste and adjust the spice level.
Pour the dressing over the tempeh mixture, stir to combine everything, and place in an airtight container. Chill for at least 30 minutes or overnight, to allow the flavour to blend. (Moskowitz and Romero 2007, 90)
Serves 2 to 4
Time less than 10 minutes
A nice all-purpose dressing for Asian-themed salads
Whisk all the ingredients goether and store in an airtight container. Keep refrigerated until ready to use. (Moskowitz and Romero 2007, 94)
Marinated Asian Tofu
Time: 1 hour 20 minutes, not including tofu-pressing time.
This tofu goes great with Wasabi Mashed Potatoes (page 110) and asparagus. It’s also perfect to top off the corn and Edamame Salad (page 82)
Prepare the marinade: combine all the marinade ingredients in a wide shallow bowl.
For Grilled Tofu:
Cut the tofu widthwise into four equal pieces. Marinate for an hour, flipping over after 30 minutes. Grease a stove-top grill pan (preferably cast iron) with vegetable oil. Preheat over a high flame for about 3 minutes. Use tongs to distribute the tofu slabs evenly onto the grill. Gently use the tongs to press the tofu into the grill ridges, to get nice dark lines. Cook for 3 minutes on one side without lifting, then turn the slabs 90 degrees to create a crosshatched pattern on the bottom of the tofu. Cook for 2 minutes, then flip over and cook for another 2 minutes. Move to a cutting board and cut each piece diagonally across into two triangles with a sharp knife.
For Baked Tofu:
Preheat the oven to 400˚F/205˚C.
Cut the tofu widthwise into eight equal pieces. Marinate for an hour, flipping after 30 minutes.
Place the tofu on a baking sheet and bake for 20 minutes. Flip over and bake for another 10 minutes. Place in the broiler for about 2 more minutes for extra chewiness. (Moskowitz and Romero 2007, 129)
Terry’s Favourite Almond Cookie
Makes 24 cookies
Preheat the oven to 350˚F/180˚C. Grease two large cookie sheets. Sift together the flour, almond meal, baking soda, and salt, and set aisde. In a large bowl, beat together the oil, brown rice syrup, rice milk, sugar, extracts and sesame oil. Add the flour mixture and mix until firm dough forms.
Roll the dough into balls, using about 2 tablespoons of dough apiece. Press one side of each ball into the sliced almonds and place at least 2 inches apart, almond side up, on a cookie sheet. Flatten each ball to about an inch thick (a flat-bottomed 1 cup measuring cup works great for this). Bake for 12 to 15 minutes, until slightly golden brown on edges.
Allow to cool for at least 10 minutes before removing from the sheets; the cookies will be be very soft when first out of the oven but will firm up while cooling. Let them cool on the cookie sheets for 5 minutes and then transfer to a cooling rack to cool completely. (Moskowitz and Romero 2007, 235-236)
Lawson, Jane. Yoshoku: Contemporary Japanese. 2nd. Millers Point, Sydney: Murdoch Books Pty Limited, 2011.
Moskowitz, Isa Chandra, and Terry Hope Romero. Veganomicon: The Ultimate Vegan Cookbook. Philadelphia: Da Capo Press, 2007.
Pleurotus ostreatus, the oyster mushroom, is a common edible mushroom. Itwas first cultivated in
Germany as a subsistence measure during World War I
and is now grown commercially around the world for food. However, the first documented cultivation was by Kaufert
There is some question about the name Pleurotus corticatus, but no question he cultivated an oyster mushroom. It is related to the similarly
cultivated "king oyster mushroom". Oyster mushrooms can also be used industrially for mycoremediation purposes.
The oyster mushroom may be considered a medicinal mushroom, since it contains statins such as lovastatin which work to reduce cholesterol.
The oyster mushroom is one of the more commonly sought wild mushrooms, though it can also be cultivated on straw and other media. It often has the scent of anise due to the presence of benzaldehyde (which, however, smells more like almonds)5]
Both the Latin and common names refer to the shape of the fruiting body. The Latin pleurotus (sideways) refers to the sideways growth of the stem with respect to the cap, while the Latin ostreatus (and the English common name, oyster) refers to the shape of the cap which resembles
the bivalve of the same name. Many also believe that the name is fitting due to a flavor resemblance to oysters.
The name Oyster mushroom is also applied to other Pleurotus species, so P. ostreatus is sometimes referred to as the Tree Oyster Mushroom or the Grey Oyster Mushroom to
differentiate it from other species in the genus. Mycologist Paul Stamets uses the name Tree Oyster
Mushroom and also includes the following common names for the species in his book Growing gourmet and medicinal mushrooms:
In Chinese, they are called píng gū (平菇; literally "flat
mushroom"). In Vietnam, the mushroom is known as nấm sò or nấm bào ngư.[It is called chippikkoon (ചിപ്പിക്കൂൺ) in Malayalam. In Iran it is called as Sadafi (oyster in Farsi language).
In vivo research has shown that consumption of oyster mushrooms lowers cholesterol levels, because these mushrooms naturally contain lovastatin.
Studies have shown they contain up to 2.8% lovastatin on a dry weight basis;
End wikipedia quotations.
Anyway, all the recipes I have found, save a pasta/vaguely Italian dish in the Marie Claire Kitchen (wonderful cookbook that it is) that use Oyster mushrooms tend towards Asian (frankly of all my cookbooks, only the Chinese and Japanese ones ask specifically for oyster mushrooms). Normally I love Asian, but my purpose requires a German or Cornish recipe. Given that Oyster Mushrooms where first cultivated in Germany during World War 1, I am hopeful, though I have not found anything, of finding a recipe for Oyster mushrooms in Germany from that era.
Or if nothing else, a way to serve oyster mushrooms in a Germanic, rather than Asian style.
I measured Catelyn's AGOT journey from Winterfell to White Harbour as being 5 cm (or 2 inches)and that her journey from White Harbour to Gulltown would have 20cm (or roughly 7 1/2 inches).
The Wall measures 4 cm (or roughtly 1 inch and 3/4) on the journeys map. I know the wall is 300 miles long.
Therefore if 4cm=300 miles then would 20cm would equal to 1500 miles.
But if 4cm=300 miles then how many miles would 5cm equal?
Also in terms of journey time:
" A caravel would be a bit faster (say 65-85 miles/day) and a cog a bit slower (say 40-60 miles/day), mostly due to those ship types having greater or lesser ability to handle contrary winds."
so Catelyn apparently used the fastest ship, but if someone where travelling by cog, then how long would it take them to get from Gulltown to White Harbour?
The horse journey is slower if they are travelling by wagon/medieval carriage, atleast if Wikipedia is correct:
"The medieval carriage was typically a four-wheeled wagon type, with a rounded top ('tilt') similar in appearance to the Conestoga Wagon familiar from the USA. Sharing the traditional form of wheels and undercarriage known since the Bronze Age, it very likely also employed the pivoting fore-axle in continuity from the ancient world. Suspension (on chains) is recorded in visual images and written accounts from the 14th century ('chars branlant' or rocking carriages), and was in widespread use by the 15th century. Carriages were largely used by royalty, aristocrats (and especially by women), and could be elaborately decorated and gilded. These carriages were on four wheels often and were pulled by two to four horses depending on how they were decorated (elaborate decoration with gold lining made the carriage heavier). Wood and iron were the primary requirements needed to build a carriage and carriages that were used by non-royalty were covered by plain leather. "
"In colonial times the Conestoga wagon was popular for migration southward through the Great Appalachian Valley along the Great Wagon Road. After the American Revolution it was used to open up commerce to Pittsburgh and Ohio. In 1820 rates charged were roughly one dollar per 100 pounds per 100 miles, with speeds about 15 miles (25 km) per day"
So if someone was travelling 15 miles per day (not Catelyn as she seems to have ridden and if not used a fast carriage) then how long would it take to travel from White Harbour to Winterfell.
Length: 700 words
Due date: 4.30pm, Monday 27 August
Write a close analysis of ONE of the poems listed below. Your analysis should
include some, but not necessarily all, of the following:
A summary of the poem’s main theme or argument
A discussion of technical and formal aspects of the poem such as form,
genre, rhythm (metre & significant variations on metrical patterns) and
sound effects (rhyme, assonance and alliteration, etc)
Close attention to the language of the poem (especially unusual words,
words that may have a different sense to their modern one, or a special
sense in the context of the author’s religion or politics, for instance)
An analysis of important tropes and figurative language
A discussion of tone, register, diction, and questions of ambivalence or
irony, hyperbole, bathos, etc
An appreciation, where appropriate, of the rhetorical effects of the poem
as well as its meanings
An assessment of the poem in the context of the author’s biography
William Shakespeare, Sonnet #20: NA 260
Aphra Behn, To Fair Clarinda: NA 548
William Wordsworth, Surprised by Joy: NA 804
John Clare, Gypsies: NA 894
Emily Dickinson, #359: NA 1116
Judith Wright, Train Journey: NA 1578
Your analysis should form a coherent short essay presenting an interpretation of
the poem that draws on close analysis. Don’t overuse technical terms or detailed
description of the poem. Instead, your comments should be focussed on how
various aspects of the poem contribute to its overall meaning and effect.
Different poems will require different areas of emphasis.
You use technical terms accurately and appropriately
Your analysis is not simply descriptive of formal or technical aspects but
shows an understanding of how they contribute to the overall effect and
meaning of the poem
You develop a subtle interpretation that considers and weighs multiple
interpretative possibilities (esp. of key words, metaphors etc)
Your clearly bring out some of the interpretative difficulties the poem
presents through close attention to language, punctuation, syntax, etc
You show, where appropriate, an awareness of the historical and
intellectual context of the poem to inform your reading [NOT ESSENTIAL]
ages to make decision easier
Poll #1858596 Which Painting do you think will work best?
Open to: All, detailed results viewable to: All, participants: 3
Which Paintng Do you think you could work with
|circa 1306 "Marriage at Cana" By Giotto|
|1412–1416 "January: Banquet" Scene from the Très Riches Heures du Duc de Berry, by the Limbourg Brothers|
|1550 "Burlesque feast" by Jan Mandijn 1500-1560|
|1561 "Marriage at Cana" by Tintoretto|
|1615 "Garden Party" by Esaias Van de Velde (17/5/1587–18/11/1630);|
|1638 "Samson at the Wedding" by Rembrandt|
|1645 "The Bean King" by Jacob Jordaens(19/5/1593-18/9/1678)|
|Date Unknown "A Feast in an Interior" by Hieronymus Janssens (1624 - 1693)|
|1735 "Le Déjeuner de jambon" by Nicolas Lancret (22 January 1690 – 14 September 1743)|
|1849 "Lorenzo and Isabella" by John Everett Millais (8/6/1829-13/8/1896);|