Much Ado About Stuffing: Recreating an early modern stuffing recipe
Photo credit: Brittany Diliberto, Bee Two Sweet Today, turkey and stuffing are central fare on the holiday table. But turkeys weren’t even known in England until the 1520s, when they were introduced by explorers returning from the Americas. Turkey was…
Food culture and First Chefs: Appreciating the layers of meaning behind food in Shakespeare’s world and our own
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…
Not Shakespeare’s cup of tea: Consuming caffeine in early modern England
In Shakespeare’s plays, we find scenes that take place in taverns and alehouses – but no coffee shops – and characters who drink ale and wine – but not what we now think of as the quintessential English beverage: tea.…
"Excrements of the earth": Mushrooms in early modern England
Attitudes towards mushrooms in Shakespeare’s England reveal deeply held cultural anxieties about groups perceived as threats to the social fabric.
Tastes of the Mediterranean: Italian food before Italy
Italian regions share a culinary history that is rooted in the ingredients, tastes, and techniques that came out of early-modern innovations, explorations, and cultural movements.
A Guide to Ladies: Hannah Woolley's missing book emerges from the archives
One of Hannah Woolley’s books has sat hidden in plain sight at the Folger since 1990—included in the Folger online catalog, but missing from an international database that scholars often use to search for early English books. It is the…
Akara from Africa: Black-eyed pea fritters, inspired by Hercules
Learn more about black-eyed peas’ place in the early modern world and enjoy this akara recipe inspired by Hercules, a chef enslaved by George Washington.
British Beef, French Style: Robert May's Braised Brisket
British beef cooked in a French style: Marissa Nicosia shares an early modern recipe for brisket from “The Accomplisht Cook,” by 17th-century English chef Robert May.
The "American Nectar": William Hughes's hot chocolate
The perfect post for a winter’s day: Marissa Nicosia shares an early modern recipe for hot chocolate, associated with 17th-century author, botanist, and pirate William Hughes.
Savory biscuits from a 17th-century recipe
Interested in adding variety to your Thanksgiving dinner? Try this modernized 17th-century recipe for savory biscuits based on a manuscript in the Folger collection.
In the spirit of Oktoberfest: Food, drink, and changing times in early modern Europe
As October comes to an end, we celebrate food, drink, and culture in the German cities of Shakespeare’s day, including the creation of beer and wine and the harvest festivals each fall, marked by our modern-day tradition of Oktoberfest.
Toil and trouble: Recipes and the witches in 'Macbeth'
Shakespeare’s witches, like nearly all witches of Shakespeare’s time, have their roots in the kitchen more than in the study.