Shakespeare and bake: Elizabethan-era food


Fruits were preserved in honey and mostly enjoyed in tarts, cakes and pies. Photo: Flickr/Karen Roe

Amidst the topics of love, tragedy, kings, queens and madmen, there is another subject that appears in many of William Shakespeare’s fine works. Food. The Bard mentioned food over 2,000 times in his collected works, and the word “feast” appears well over 100 times. Let’s not even get started on wine.

Although Shakespeare introduced ghastly recipes such as the three witches’ disgusting gruel in Macbeth or the pie containing the flesh of Queen Tamora’s sons in Titus Andronicus, rest assured that “wool of bat and tongue of dog” or “lizard’s leg and howlet’s wing” weren’t high in demand at dinner tables during the Elizabethan era (1558-1603).

Limited time offer:
Just RM5 per month.

Monthly Plan

RM13.90/month
RM5/month

Billed as RM5/month for the 1st 6 months then RM13.90 thereafters.

Annual Plan

RM12.33/month

Billed as RM148.00/year

1 month

Free Trial

For new subscribers only


Cancel anytime. No ads. Auto-renewal. Unlimited access to the web and app. Personalised features. Members rewards.
Follow us on our official WhatsApp channel for breaking news alerts and key updates!
   

Next In Food News

Heritage, culture in festive harmony
New cookbook is an ode to baking with yeast and unique ‘indie’ creative impulses
Ladies, eat a Japanese diet to protect your brain
Steamboat with a difference
Menu brings spirit of cherry blossoms to Kuala Lumpur
Coffee roastery in Finland launches AI-generated blend, with surprising results
Get into the spirit of cocktails with KL's first ever Cocktail Week
Traditional Aussie cake with French twist
Why blended meat is gaining traction globally
Your morning coffee may be more than a half million years old

Others Also Read