Fooles and Fricassees: Food in Shakespeare's England: Difference between revisions

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''Fooles and Fricassees: Food in Shakespeare's England'' was part of the [[Exhibitions at the Folger]].
''Fooles and Fricassees: Food in Shakespeare's England'' was part of the [[Exhibitions at the Folger]] and ran from September 10, 1999 to December 30 of the same year. A [http://shop.folger.edu/store/165008%21165/Fooles+and+Fricassees catalogue] from this exhibition, including a recipe book compiled by Sarah Longe around 1610 transcribed in its entirety, can be purchased from the Folger Shop.
 
Shakespeare and his contemporaries were familiar with a wide range of foodstuffs and seasonings and had strong opinions about the flavor and quality of what they ate. The changing seasons gave them greens, roots, herbs, fruits, and nuts, many of which were gathered in hedgerows, fields, and forests, as well as in kitchen gardens. People enjoyed breads made from a variety of flours, ate every part of the animals that came their way, and used clever tricks to trap birds, feeding them with aromatic herbs to flavor their meat. The diet of sixteenth-century English men and women varied with the seasons, and their foods provided medicine as well as sustenance. While some foods were imported from the Continent, the average diet was based on local specialties.
By the end of the seventeenth century, new developments in agriculture, imported foods, beverages, and seasonings, and a palate that had shifted from sweet to salty had changed the way the English ate. Books on herbs and medicine, laws governing the baking of bread and the importing of spices, household accounts, gardening journals, and even student plays, as well as printed and manuscript recipe books, permit us to see into the gardens, kitchens, butteries, and cellars of the sixteenth and seventeenth centuries and to experience some of the food grown, prepared, and stored there.
 
==Exhibition materials==
===Markets and Merchandise: Where Housewives Purchased Their Supplies===
===Farms and Orchards: Advances in Fruit & Vegetable Cultivation===
===Potage & Bread: Daily Diets in England===
===Quenching Your Thirst: From Water, Ale, Tea, Coffee, & Chocolate===
===Healths Improvement: Medicinal Manuals===
===Importing Recipes: Continental Cooking in English Kitchens===
===Storing & Preserving: Keeping Foods Fresh in England===
===Speak of Your Courtesy: Propriety in Cooking and Feasting===
===Feasts & Fancies: Celebrating Christmas in England===

Revision as of 23:08, 28 July 2014

Fooles and Fricassees: Food in Shakespeare's England was part of the Exhibitions at the Folger and ran from September 10, 1999 to December 30 of the same year. A catalogue from this exhibition, including a recipe book compiled by Sarah Longe around 1610 transcribed in its entirety, can be purchased from the Folger Shop.

Shakespeare and his contemporaries were familiar with a wide range of foodstuffs and seasonings and had strong opinions about the flavor and quality of what they ate. The changing seasons gave them greens, roots, herbs, fruits, and nuts, many of which were gathered in hedgerows, fields, and forests, as well as in kitchen gardens. People enjoyed breads made from a variety of flours, ate every part of the animals that came their way, and used clever tricks to trap birds, feeding them with aromatic herbs to flavor their meat. The diet of sixteenth-century English men and women varied with the seasons, and their foods provided medicine as well as sustenance. While some foods were imported from the Continent, the average diet was based on local specialties.

By the end of the seventeenth century, new developments in agriculture, imported foods, beverages, and seasonings, and a palate that had shifted from sweet to salty had changed the way the English ate. Books on herbs and medicine, laws governing the baking of bread and the importing of spices, household accounts, gardening journals, and even student plays, as well as printed and manuscript recipe books, permit us to see into the gardens, kitchens, butteries, and cellars of the sixteenth and seventeenth centuries and to experience some of the food grown, prepared, and stored there.

Exhibition materials

Markets and Merchandise: Where Housewives Purchased Their Supplies

Farms and Orchards: Advances in Fruit & Vegetable Cultivation

Potage & Bread: Daily Diets in England

Quenching Your Thirst: From Water, Ale, Tea, Coffee, & Chocolate

Healths Improvement: Medicinal Manuals

Importing Recipes: Continental Cooking in English Kitchens

Storing & Preserving: Keeping Foods Fresh in England

Speak of Your Courtesy: Propriety in Cooking and Feasting

Feasts & Fancies: Celebrating Christmas in England