Fooles and Fricassees: Food in Shakespeare's England, Part 3
Mary Anne Caton, Joan Thirsk, Folger Shakespeare Library
Folger Shakespeare Library, 1999 - Cooking - 128 pages
People today assume that the diet of Shakespeare and his contemporaries was limited and rather dull. This book demonstrates, however, that 16th-century Englishmen were familiar with a wide range of foodstuffs and seasonings and had strong opinions about the flavour and quality of what they ate. Fooles and Fricassees provides a glimpse into gardens, kitchens, butteries, and cellars of the past. It contains a fascinating array of manuscript and printed materials documenting not only what people ate but where the food came from, how it was grown, preserved, seasoned, and served, and what people believed about various foods' benefits to their health. Included in full is a transcription of Sarah Longe's Receipt Booke compiled around 1610. Mary Anne Caton is curator of Fraunces Tavern Museum in New York City. Until her retirement, Joan Thirsk was reader in economic history at the University of Oxford and professorial fellow of St. Hilda's College.
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Food in Shakespeares England
Catalogue of the Exhibition
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Apricockes baked barley Bartolomeo Scappi beate beef beer Bisket boiled bread broth butter Cake cheese Cherries chocolate cleane cold cookery cooking Creame dairy diet dishes distilled drink eaten Eggs England English fire flavor flour flower French fruit garden gentry glass Gooseberies halfe a pint halfe a pound handfull Hannah Woolley herbs hour household illustrated at left illustrated at right included Joan Thirsk John Worlidge kitchen lett it stand liquor London mace Marmelet Mary meat medicines milk Moffett New-York Historical Society nutmegge orchard Ounce Oven pepper plants Plimoth Plantation pots pottage pound of sugar preserve quart quarter Quinces Receipt Booke recipes rose-water salt Samuel Hartlib sauce served seventeenth century Shakespeare's Shelf mark Sirrope Skillet spices sponefulls stirre sugar sweet take a pound thickened Thirsk Thomas Thomas Moffett Thomas Tryon Thomas Tusser trenchers Tryon vegetables verjuice wine