Fooles and Fricassees: Food in Shakespeare's England

Revision as of 18:27, 4 September 2014 by KateCovintree (talk | contribs) (→‎Potage & Bread: Daily Diets in England: put in text from http://www.folger.edu/template.cfm?cid=1773 as well as Hamnet link to Assise of Bread. DID NOT ADD image found at http://www.folger.edu/imgdtl.cfm?imageid=1474&cid=1773)

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

In 1600 approximately 800 markets in England gave rural and urban inhabitants access to a variety of foods. Country residents regularly purchased food at small markets and fairs. City residents, on the other hand, usually shopped for food at markets held once a week. Account books kept for a London household in 1612 record weekly purchases of meats, poultry, wines, cooking fats, and flour and spices. In London, as in other cities, each market sold particular goods such as herbs, cheese, or freshwater fish. Other items were bought from large regional fairs where vendors sold dry goods, livestock, and grains. Provisioning London's residents required a network of sixteen markets. Billingsgate sold grain transported from Thames Valley river ports and from the Baltic, salt from France, onions and roots, imported oranges and fruit, and fresh- and saltwater fish and shellfish. By 1546, Leaden Hall vendors included crops from Essex, Middlesex (corn, cattle), and Kent (fruit, vegetables, hops) although most sellers also displayed boars' heads and other cuts of meat and live poultry.

An image of Leaden Hall Market is from an manuscript describing commercial abuses in London, entitled A Caveatt for the Citty of London. It was presented to the Lord Mayor in April 1598 by one Hugh Alley, a government informer. Thirteen London food markets are depicted in pen and wash in this manuscript. On the page facing these are watercolor illustrations of the aldermen and deputies for the ward in which the market was located. You can view his manuscript in its entirety at the Folger's Digital Image Database on LUNA.

Farms and Orchards: Advances in Fruit & Vegetable Cultivation

Improvements in the care of plants, animals, and soil meant more varieties of produce and more efficient use of lands. Planting new vegetable crops (such as cabbage and carrots) introduced into England by Dutch farmers, cultivating fruit and nut orchards, and using improved plows were a few of the techniques that farmers employed to increase their yield. Revived interest in classical as well as contemporary works on farming was strong among rural gentry who sought not only to improve their lands but also to maintain the social order: "Whosoever does not maintain the Plough destroys this Kingdom," proclaimed Robert Cecil before the House of Commons in 1601.

In the early seventeenth century, serious gentlemen farmers turned to fruit orchards to improve their lands and took great pride in what they produced. Following strategies established by classical authors and herbalists, William Lawson wrote guides for effective fruit, garden, and bee cultivation. Numerous varieties of apples, pears, cherries, as well as strawberries, cucumbers, and melons were among the fruitage planted in the gardens of country estates. Whether conserved or candied, eaten as table fruit, or distilled into medicinal waters, these fruits became a larger part of the English diet after mid-century.

The owner of this 1666 almanac must have adopted the advice of the herbalist John Gerard, who wrote that apples vary "infinitely according to the soil and climate." The almanac is interleaved with notes about the orchard at Tixall Hall, Staffordshire. The orchard was laid out in four groups of ten trees of each variety: Holland pippin, Great Bury pear, Flanders cherry.

Potage & Bread: Daily Diets in England

Pottage and bread formed the core of the Tudor diet for all classes of society. Many printed menus include dishes of buttered loaves, while pottage recipes call for bread as a thickener and as an accompaniment. Bread flours milled from wheat, rye, or barley were baked into loaves whose weight and appearance were regulated by the Assise of Bread .

The type of bread consumed reflected the social position of the consumer. At the main midday meal, pottage might be flavored with bacon, thickened with jelly or eggs, and served with buttered loaves. Many pottage recipes used peas, spinach, and sorrel to give green color and nutritive value to the soup.

Many flours were known to Shakespeare's contemporaries. In lean times, flours of beans, peas, oats, and even acorns and lentils were used. The Assise specified the weights and types of bread that could be made: simnel (a bread first boiled then baked), white, wheaten, household (brown), and horsebread (from bean and bran flour and fed to horses). It also required each baker to mark his loaves with a seal. Spice breads and other special breads could be made only for funerals, on Good Friday, and at Christmas.

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