Ian Shuttleworth




Terence Ian Shuttleworth (born 6 July 1963 in Belfast, UK) is a British theatre critic and author. He is currently the joint senior theatre critic for the Financial Times. He has been the editor and publisher of Theatre Record magazine since 2004.


Shuttleworth received a Master's degree in English Literature from Queens' College, Cambridge.[1] His reviews have appeared, in addition to the Financial Times, in publications including The Sunday Times, The Guardian, London Evening Standard, The Observer, The Independent, Daily Mail, The Sun, The Scotsman, The Stage, Stagebill, Plays & Players, Screen International, Broadcast, OK!, and City Life.


Shuttleworth is the author of the book Ken & Em (Headline Books, 1994), which is an unauthorised biography of Kenneth Branagh and Emma Thompson. He also contributed substantially to the book Reading the Vampire Slayer: An Unofficial Critical Companion to Buffy and Angel (Tauris Parke, 2001).


He starred in one of the four episodes of the 1998 documentary television series about critics, Critical Condition by Jon Ronson.[2]



References





  1. ^ University of Cambridge. Cambridge University List of Members. Cambridge University Press, 1985. p. 146.


  2. ^ Critical Condition: "Comedy" at the Internet Movie Database.




External links


  • Official website



-

Popular posts from this blog

Italian cuisine

Image
"Italian restaurant" redirects here. For the television series, see Italian Restaurant. Some typical Italian gastronomic products in a window display in Imola Pizza is one of the world's most popular foods and a common fast food item Part of a series on the Culture of Italy History People Languages Traditions Mythology and folklore Mythology folklore Cuisine Festivals Religion Art Literature Music and performing arts Music Media Television Cinema Sport Monuments World Heritage Sites Symbols Flag Coat of arms Italy portal v t e Italian cuisine History Ancient Roman cuisine Medieval cuisine Early modern cuisine Contemporary cuisine Regional cuisines Apulian cuisine Lombard cuisine Neapolitan cuisine Roman cuisine Sicilian cuisine Venetian cuisine Cuisine of Abruzzo Cuisine of Sardinia Lists Chefs Dishes Pas
Read more

Bulgarian cuisine

Image
Part of a series on Bulgarians .mw-parser-output .nobold{font-weight:normal} българи Culture Literature Music Art Cinema Names Cuisine Dances Costume Sport Public holidays in Bulgaria By country Albania Australia Canada Czechoslovakia Greece New Zealand Romania Serbia South America Turkey Ukraine United States Bulgarian citizens France Germany Hungary Italy Lebanon Lithuania Macedonia Spain United Kingdom Subgroups Anatolian Balkanian Banat Bulgarians Bessarabian Bulgarian Dobrujans Macedonian Ruptsi Balkandzhii Pomaks (Bulgarian Muslims) Thracian Shopi/Torlaks Şchei Religion Bulgarian Orthodox Church Islam Catholic Church Protestant denominations Language Bulgarian Dialects Banat Bulgarian Other List of Bulgarians People of Bulgarian descent v t e Tarator is a cold soup made of yogurt, water, minced cucumber, dill, garlic, and sunflower or olive oil (Chips are
Read more

Carrot

Image
Root vegetable, usually orange in color This article is about the cultivated vegetable. For other uses, see Carrot (disambiguation). Carrot Scientific classification Kingdom: Plantae Clade : Angiosperms Clade : Eudicots Clade : Asterids Order: Apiales Family: Apiaceae Genus: Daucus Species: D. carota Subspecies: D. c. subsp. sativus Trinomial name Daucus carota subsp. sativus (Hoffm.) Schübl. & G. Martens The carrot ( Daucus carota subsp. sativus ) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist. [1] Carrots are a domesticated form of the wild carrot, Daucus carota , native to Europe and southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are eaten as well. The domestic carrot ha
Read more