The Complete Book of 1970s Broadway Musicals


Book Description

The 1970s was an exciting decade for musical theatre. Besides shows from legends Stephen Sondheim (Company, Follies, A Little Night Music, and Sweeney Todd) and Andrew Lloyd Webber (Jesus Christ Superstar and Evita), old-fashioned musicals (Annie) and major revivals (No, No, Nanette) became hits. In addition to underappreciated shows like Over Here! and cult musicals such as The Grass Harp and Mack and Mabel, Broadway audiences were entertained by black musicals on the order of The Wiz and Raisin. In The Complete Book of 1970s Broadway Musicals, Dan Dietz examines in detail every musical that opened on Broadway during the 1970s. In addition to including every hit and flop that debuted during the decade, this book highlights revivals and personal-appearance revues with such performers as Tony Bennett, Lena Horne, Bette Midler, and Gilda Radner. Each entry includes the following information: Opening and closing dates Plot summaries Cast members Number of performances Names of all important personnel including writers, composers, directors, choreographers, producers, and musical directors Musical numbers and the names of performers who introduced the songs Production data, including information about tryouts Source material Critical commentary Tony awards and nominations Details about London and other foreign productions Besides separate entries for each production, the book offers numerous appendixes, including a discography, filmography, and published scripts, as well as lists of Gilbert and Sullivan operettas, black-themed shows, and Jewish-themed productions. A treasure trove of information, The Complete Book of 1970s Broadway Musicals provides readers with a comprehensive view of each show. This significant resource will be of use to scholars, historians, and casual fans of one of the greatest decades in musical theatre history.







The Billboard


Book Description







Tastes of the Empire


Book Description

During the 17th century, England saw foreign foods made increasingly available to consumers and featured in recipe books, medical manuals, treatises, travel narratives, and even in plays. Yet the public's fascination with these foods went beyond just eating them. Through exotic presentations in popular culture, they were able to mentally partake of products for which they may not have had access. This book examines the "body and mind" consumerism of the early British Empire.