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Fooles and Fricassees: Food in Shakespeare's England

Fooles and Fricassees: Food in Shakespeare's England Cover

 

Synopses & Reviews

Synopsis:

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 flavor 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.

Product Details

ISBN:
9780295979267
Subtitle:
Food in Shakespeare's England
Editor:
Caton, Mary Anne
Essay:
Thirsk, Joan
Editor:
Caton, Mary Anne
Other:
Thirsk, Joan
Essay:
Thirsk, Joan
Publisher:
University of Washington Press
Location:
Washington, D.C. :
Subject:
General
Subject:
Shakespeare
Subject:
History
Subject:
Food habits
Subject:
Customs & Traditions
Subject:
Cookery, english
Subject:
Regional & Ethnic - English, Scottish & Welsh
Edition Description:
Bibliography: p. 126-128.
Publication Date:
January 2000
Binding:
Paperback
Language:
English
Illustrations:
Yes
Pages:
128
Dimensions:
10.86x7.28x.51 in. .89 lbs.

Related Subjects

Cooking and Food » Reference and Etiquette » Historical Food and Cooking

Fooles and Fricassees: Food in Shakespeare's England
0 stars - 0 reviews
$ In Stock
Product details 128 pages University of Washington Press - English 9780295979267 Reviews:
"Synopsis" by , 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 flavor 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.

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