10 Facts About Christopher Marlowe

A stone in memory of Christopher Marlowe at Kings School, Canterbury
A stone in memory of Christopher Marlowe at Kings School, Canterbury
John K Thorne, Flickr // Public Domain

Christopher Marlowe is more than a footnote in William Shakespeare’s life, even though that’s the position he’s most often relegated to, especially in fiction. It’s obvious why: Shakespeare is the most famous English playwright, and Marlowe is merely one of the most famous English playwrights. Plus, since Marlowe was a contemporary of Shakespeare's, he ends up bursting onto the scene in cameo appearances during tales focused on the Bard.

The other reason? We simply don’t know that much about him.

Born in 1564, Marlowe led a brief, extraordinary life even before you get to all the mythology and conspiracy theories that have grown up surrounding him. He offered a memorable poetic voice that paved the way for Shakespeare while crafting stories of outsized personalities forever flying too close to the sun (or the Devil).

Here are 10 facts about a man we should know more about.

1. Christopher Marlowe achieved a lot in a short time.

Rupert Everett was almost 40 when he portrayed Marlowe in Shakespeare in Love, but Marlowe only lived to age 29. Marlowe built on the work of Thomas Norton and Thomas Sackville among others, and his unrhymed, iambic pentameter—specifically the wildly popular and oft-imitated Tamburlaine the Great—represented an evolution in style that became an accepted structure in Renaissance English theatre. It’s what Shakespeare used, and what you probably learned about in high school literature class.

2. Christopher Marlowe wasn’t going to graduate Cambridge until the government intervened.

A portrait of an unknown 21-year-old man said to be Christopher Marlowe, discovered at Cambridge in 1952
A portrait of an unknown 21-year-old man said to be Christopher Marlowe, discovered at Cambridge in 1952
Wikimedia // Public Domain

In 1587, Marlowe had the Elizabethan equivalent of too many absences from his master’s program at Cambridge University, and there were rumors that he was preparing to go to France to become a Catholic priest. Cambridge officials considered refusing to award his degree, but the Privy Council (Queen Elizabeth’s advisers) sent them a letter denouncing the rumor and explaining that Marlowe had been operating to “the benefit of his country” and had done “her Majesty good service.”

3. Christopher Marlowe might have been a spy.

The "good service" he was doing for Her Majesty? The Privy Council never explained. Nevertheless, the secretive work, the religious nature of the rumors during an era when England persecuted Catholics, and the fact that Queen Elizabeth’s spymaster, Francis Walsingham, often recruited young men attending Cambridge, have created the foundation for the theory that Marlowe was part of a spy network. At the very least, Marlowe did some undisclosed work for the government, which got him a helping hand that explained his school absences.

4. Christopher Marlowe was arrested for counterfeiting coins in Holland.

In 1592, about five years after the wild success of Tamburlaine, Marlowe was arrested for counterfeiting coins in the Dutch town of Vlissingen. This was a crime punishable by death, but Marlowe seems to have walked away with no, or very light, punishment. Naturally, some think this supports the idea that Marlowe worked as a spy.

5. Christopher Marlowe translated ancient poetry.

In addition to his plays (he wrote at least four, and some say seven), Marlowe also wrote poetry—"The Passionate Shepherd to His Love" and "Hero and Leander" most notably. In the former, a shepherd woos a lover by glorifying nature, and the latter retells a Greek myth where a man swims a narrow sea to reach the woman he loves. Marlowe also translated ancient works, including the first book of the Pharsalia, a Roman epic by Lucan about Caesar facing Pompey the Great in battle, and Ovid’s books of love poetry, Amores.

6. Christopher Marlowe was arrested for holding heretical views.

In 1593, the English government had a largely welcoming attitude to Protestant immigrants, so authorities were livid when anti-immigrant tracts began being posted on the streets of London. One that was judged to "exceed the rest in lewdness" alluded to two of Marlowe’s plays and was signed “Tamburlaine.” As part of a sweep targeting suspicious characters, authorities arrested and then tortured Marlowe’s friend and fellow playwright Thomas Kyd, who asserted that an unorthodox religious tract found in his room belonged to Marlowe. A warrant was issued, and Marlowe presented himself to the Privy Council, who told him to check in with them every day with them until further notice. He died 10 days later.

7. Christopher Marlowe's death inspired conspiracy theories.

The official story is that Marlowe was killed on May 30, 1593 while arguing about money in a boarding house with an associate named Ingram Frizer, and that very well may be the truth. But the strange circumstances around the event are numerous: Marlowe had been arrested for being an "atheist" only 10 days prior but received no real punishment for it; Frizer (and the two other men there) had all been employed by spymaster Walsingham; and even contemporaries doubted the plausibility of the coroner’s report. The list of people who apparently might have had cause to want Marlowe dead is long (right up to the queen herself), but the most fanciful theory is that the whole event was faked so that Marlowe could escape a very real death if convicted for religious heresy.

8. Christopher Marlowe pushed against anti-LGBT bigotry in his work.

Some scholars think Marlowe may have been gay, but (like so many other elements of his life) there is no conclusive evidence. However, there is concrete evidence that he treated same-sex relationships differently than other writers of the time. In other work of the same period, gay characters were usually villains, but Marlowe wrote about Edward II’s relationship with Piers Gaveston with humanity and beauty in Edward II. Some experts believe the play upheld conventional views on gay relationships by “punishing” Gaveston with death and killing Edward II in a way that evokes sodomy, but, even if so, Marlowe still covered the topic throughout the play with greater complexity and consideration than his contemporaries.

9. Westminster Abbey installed a window memorializing Christopher Marlowe in 2002.

The Poets’ Corner of Westminster Abbey is home to the graves of over 100 poets and writers, starting with Geoffrey Chaucer, who was buried there in 1400. Marlowe is buried in an unmarked grave in St. Nicholas's Church in Deptford, London, but shares a memorial in the form of a window at Poet's Corner with Elizabeth Gaskell, Oscar Wilde, and more. The space was donated by The Marlowe Society, who included a question mark next to his death date.

10. Shakespeare paid tribute to Christopher Marlowe in verse.

There would be no Shakespeare without Marlowe. Honoring the young trailblazer after his death, Shakespeare included one of Marlowe’s lines from Hero and Leander in As You Like It (“Who ever lov’d that lov’d not at first sight?”) and had a character possibly allude to Marlowe’s killing. There are also nods in Hamlet and Love’s Labour’s Lost. Of course, Shakespeare’s highest homage came in how often he echoed Marlowe’s poetic style and dramatic themes. (Though definitely not written by Shakespeare, there’s also a 1981 rock ‘n’ roll musical tribute to Marlowe that’s set in the 16th century but somehow also included miniskirts.)

The History Behind 10 Thanksgiving Dishes

VeselovaElena/iStock via Getty Images
VeselovaElena/iStock via Getty Images

Halloween is for candy comas, and on Independence Day we grill, but no holiday is as completely defined by its cuisine as Thanksgiving. No matter what part of the country you're in, it's a safe bet that at least a few of the below dishes will be making an appearance on your table this week. But what makes these specific entrees and side dishes so emblematic of Thanksgiving? Read on to discover the sometimes-surprising history behind your favorite fall comfort foods.

1. Turkey

A roasted turkey on a platter.
612645812/iStock.com

Turkey has become so synonymous with Thanksgiving that most of us probably imagine the pilgrims and Wampanoag tribe of Native Americans chowing down on a roast bird in 1621. Although we don't know the exact menu of that first Plymouth Colony feast, a first-person account of the year's harvest from governor William Bradford does reference "a great store of wild turkeys," and another first-person account, from colonist Edward Winslow, confirms that the settlers "killed as much fowl as … served the company almost a week." However, culinary historian Kathleen Wall believes that, although turkeys were available, it's likely that duck, goose, or even passenger pigeons were the more prominent poultry options at the first Thanksgiving. Given their proximity to the Atlantic, local seafood like oysters and lobsters were likely on the menu as well.

As the holiday grew in popularity, however, turkey became the main course for reasons more practical than symbolic. English settlers were accustomed to eating fowl on holidays, but for early Americans, chickens were more valued for their eggs than their meat, and rooster was tough and unappetizing. Meanwhile, turkeys were easy to keep, big enough to feed a whole family, and cheaper than ducks or geese. Even before Thanksgiving was recognized as a national holiday, Alexander Hamilton himself remarked that "No citizen of the U.S. shall refrain from turkey on Thanksgiving Day." The country followed his advice: according to the National Turkey Federation, 88 percent of Americans will eat turkey in some form on Thanksgiving Day—an estimated 44 million birds!

2. Stuffing

Pan of breaded stuffing.
mphillips007/iStock.com

Stuffing would have been a familiar concept to those early settlers as well, although their version was likely quite different from what we're used to. We know that the first Plymouth colonists didn't have access to white flour or butter, so traditional bread stuffing wouldn't have been possible yet. Instead, according to Wall, they may have used chestnuts, herbs, and chunks of onion to flavor the birds, all of which were already part of the local fare. Centuries later, we're still stuffing turkeys as a way to keep the bird moist through the roasting process and add extra flavor.

3. Cranberries

Dish of cranberry sauce.
bhofack2/iStock.com

Like turkeys, cranberries were widely available in the area, but cranberry sauce almost certainly did not make an appearance at the first Thanksgiving. Why not? The sugar reserves the colonists would have had were almost completely depleted after their long sea journey, and thus they didn't have the means to sweeten the terrifically tart berries.

So how did cranberries become such an autumnal staple? For starters, they're a truly American food, as one of only a few fruits—along with Concord grapes, blueberries, and pawpaws—that originated in North America. They grow in such abundance in the northeast that colonists quickly began incorporating cranberries into various dishes, such as pemmican, which mixed mashed cranberries with lard and dried venison. By the Civil War, they were such a holiday staple that General Ulysses S. Grant famously demanded his soldiers be provided cranberries for their Thanksgiving Day meal.

4. Mashed Potatoes

Bowl of mashed potatoes.
bhofack2/iStock.com

Potatoes weren't yet available in 17th-century Plymouth, so how did mashed potatoes become another Thanksgiving superstar? The answer lies in the history of the holiday itself. In America’s earliest years, it was common for the sitting president to declare a "national day of thanks," but these were sporadic and irregular. In 1817, New York became the first state to officially adopt the holiday, and others soon followed suit, but Thanksgiving wasn't a national day of celebration until Abraham Lincoln declared it so in 1863.

Why did Lincoln—hands full with an ongoing war—take up the cause? Largely due to a 36-year campaign from Sarah Josepha Hale, a prolific novelist, poet, and editor, who saw in Thanksgiving a moral benefit for families and communities. In addition to her frequent appeals to officials and presidents, Hale wrote compellingly about the holiday in her 1827 novel Northwood, as well as in the womens' magazine she edited, Godey's Lady's Book. Her writing included recipes and descriptions of idealized Thanksgiving meals, which often featured—you guessed it—mashed potatoes.

5. Gravy

Plate of turkey and potatoes covered in gravy.
cislander/iStock.com

Despite a dearth of potatoes, it's likely that some type of gravy accompanied the turkey or venison at the earliest Thanksgiving gatherings. The concept of cooking meat in sauce dates back hundreds of years, and the word "gravy" itself can be found in a cookbook from 1390. Because that first celebration extended over three days, Wall speculates: "I have no doubt whatsoever that birds that are roasted one day, the remains of them are all thrown in a pot and boiled up to make broth the next day." That broth would then be thickened with grains to create a gravy to liven day-old meat. And, if Wall's correct, that broth sounds suspiciously like the beginning of another great Thanksgiving tradition: leftovers!

6. Corn

Plate of corn.
PeopleImages/iStock

Corn is a natural symbol of harvest season—even if you're not serving it as a side dish, you might have a few colorful ears as a table centerpiece. We know that corn was a staple of the Native American diet and would have been nearly as plentiful in the 17th century as today. But according to the History Channel, their version would have been prepared quite differently: corn was either made into a cornmeal bread or mashed and boiled into a thick porridge-like consistency, and perhaps sweetened with molasses. Today, we eat corn in part to remember those Wampanoag hosts, who famously taught the newcomers how to cultivate crops in the unfamiliar American soil.

7. Sweet Potatoes

Bowl of mashed sweet potatoes.
bhofack2/iStock

In the midst of so many New England traditions, the sweet potatoes on your table represent a dash of African-American culture. The tasty taters originally became popular in the south—while pumpkins grew well in the north, sweet potatoes (and the pies they could make) became a standard in southern homes and with enslaved plantation workers, who used them as a substitution for the yams they'd loved in their homeland. Sweet potato pie was also lovingly described in Hale's various Thanksgiving epistles, solidifying the regional favorite as a holiday go-to. More recently, some families further sweeten the dish by adding toasted marshmallows, a love-it-or-hate-it suggestion that dates to a 1917 recipe booklet published by the Cracker Jack company.

8. Green Bean Casserole

Plate of green bean casserole.
DreamBigPhotos/iStock.com

Beans have been cultivated since ancient times, but green bean casserole is a decidedly modern contribution to the classic Thanksgiving canon. The recipe you probably know was whipped up in 1955 by Dorcas Reilly, a home economist working in the Campbell's Soup Company test kitchens in Camden, New Jersey. Reilly's job was to create limited-ingredient recipes that housewives could quickly replicate (using Campbell's products, of course). Her original recipe (still available at Campbells.com), contains just six ingredients: Campbell's Cream of Mushroom soup, green beans, milk, soy sauce, pepper, and French's French Fried Onions. Her recipe was featured in a 1955 Associated Press feature about Thanksgiving, and the association has proven surprisingly durable—Campbell’s now estimates that 30 percent of their Cream of Mushroom soup is bought specifically for use in a green bean casserole.

9. Pumpkin Pie

Slice of pumpkin pie.
bhofack2/iStock.com

Like cranberries, pumpkin pie does have ties to the original Thanksgiving, albeit in a much different format. The colonists certainly knew how to make pie pastry, but couldn't have replicated it without wheat flour, and might have been a bit perplexed by pumpkins, which were bigger than the gourds they knew in Europe. According to Eating in America: A History, however, Native Americans were already using the orange treats as a dessert meal: "Both squash and pumpkin were baked, usually by being placed whole in the ashes or embers of a dying fire and they were moistened afterwards with some form of animal fat, or maple syrup, or honey." It's likely that Hale was inspired by those stories when pumpkin pie appeared in her culinary descriptions.

10. Wine

Two glasses of wine.
Moncherie/iStock.com

Chances are good that a few glasses of wine will be clinked around your table this November, but did the pilgrims share a tipsy toast with their new friends? Kathleen Wall thinks that water was probably the beverage of choice, considering that the small amount of wine the settlers had brought with them was likely long gone. Beer was a possibility, but since barley hadn't been cultivated yet, the pilgrims had to make do with a concoction that included pumpkins and parsnips. Considering the availability of apples in what would become Massachusetts, however, other historians think it's possible that hard apple cider was on hand for the revelers to enjoy. Whether or not the original feast was a boozy affair, cider rapidly became the drink of choice for English settlers in the area, along with applejack, apple brandy, and other fruit-based spirits. New England cider thus indirectly led to a less-beloved Thanksgiving tradition: your drunk uncle's annual political rant. Bottoms up!

Why Do We Eat Cranberry Sauce on Thanksgiving?

MSPhotographic/iStock via Getty Images
MSPhotographic/iStock via Getty Images

While plenty of people eat turkey, mashed potatoes, and pie year-round, it seems like cranberry sauce almost exclusively exists in the Thanksgiving universe. Although we don’t know for sure whether it was eaten at the very first Thanksgiving, the jiggly, gelatinous side dish does have deep roots in the history of America’s fruited plains.

According to Insider, cranberries are one of only three commercially grown fruits native to the United States, and the Wampanoag tribe had been using them for food, dye, and medicine long before feasting with the Pilgrims in 1621. If there were cranberries at the party, they probably didn’t taste much like the sweetened sauce we’re (circumstantially) fond of today; at that point, the settlers hadn’t yet succeeded in growing sugar cane in the New World.

But a little more than 50 years later, according to a 1672 account cited by The Washington Post, the new Americans and Native Americans had both started to enjoy cranberries much like we do at Thanksgiving dinner: “Indians and English use it much, boyling them with Sugar for a Sauce to eat with their Meat.”

In 1796, Amelia Simmons—author of American Cookery, the first-ever American cookbook—took it one step further by recommending that roast turkey be served with cranberry sauce. Considering that the Library of Congress included the book on its list of “Books That Shaped America,” it’s possible that Simmons’s suggestion reverberated through kitchens across the nation, and the tradition gained momentum from there. She does mention pickled mangoes as an alternate side dish for turkey, but the then-Indian import was likely less common than the locally-grown cranberry.

Then, in the early 1800s, Ocean Spray revolutionized the labor-intensive process of hand-picking cranberries from vines with what’s called a wet harvest. Basically, farmers flood the bogs where cranberries grow, and then they wade into the water to collect the floating berries en masse.

farmer wet-harvesting cranberries
A farmer gathering cranberries during a wet harvest.
kongxinzhu/iStock via Getty Images

This was a more efficient technique, but a mass harvest meant that more cranberries got damaged. So in 1912, Ocean Spray began crushing them into canned, jellied cranberry sauce—maximizing the yield and making it easier than ever for every home in America to slice up a cylinder of solid, sugary, berry goodness.

Explore the stories behind your other favorite (or least favorite) Thanksgiving foods here.

Have you got a Big Question you'd like us to answer? If so, let us know by emailing us at bigquestions@mentalfloss.com.

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