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).

Article type: metered
User access status: 3
Join our Telegram channel to get our Evening Alerts and breaking news highlights
   

Next In Food News

Brewer’s mixed fruit beverage debuts in Malaysia Premium
Make your own cold brew coffee in minutes for a cool caffeine kick Premium
Winning dishes for best mothers ever Premium
Warm up to wholesome meal with Chengdu-style hotpot Premium
All-day dining at Old Town eatery Premium
Meet the mums who wake up at dawn to make healthy school lunches for their kids Premium
‘Whimsical’ menu for the festive season Premium
Show mum how much she matters Premium
Oldest brewery, biggest beer festival: Germany is the land of world beer records Premium
Curious Cook: Everyday foods that have been fortified with nutrients Premium

Others Also Read