was a Plant Humanities Postgraduate Fellow at Dumbarton Oaks, where she studied the relationship between food, agriculture, and the environment in the British Empire. As a Dumbarton Oaks Humanities Fellow in 2019-20, she worked with Before 'Farm to Table' at the Folger. She also took part in the launch of the Before 'Farm to Table' website this summer. Her work on food has been recognized by the James Beard Foundation, the World History Association, and the Oxford Food Symposium.
An anonymous early modern cookbook in the Folger collection has two turkey and stuffing recipes: one made with oysters, and one without, reflecting the foods available at the original Thanksgiving meals. We adapt the oyster-less recipe for modern kitchens.
Food culture and First Chefs: Appreciating the layers of meaning behind food in Shakespeare’s world and our own
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Julia Fine
In Shakespeare’s The Taming of the Shrew, Petruchio grabs a leg of roast mutton and throws it to the ground. Doing so, he exclaims, “it engenders choler, planteth anger,/ And better ‘twere that both of us did fast.” As food…
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