Before Farm to Table

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 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.

By now, you may have read about—or participated in—several activities linked to the project Before ‘Farm to Table’: Early Modern Foodways and Cultures. They have included food-related pop-up exhibitions at Folger public programs (the next one is for A Christmas…

Want to add variety to your Thanksgiving? Try this modernized 17th-century recipe from the Folger collection for savory biscuits, fluffy and sweet and savory and firm and spiced all at the same time, recorded around 1672 in Constance Hall’s recipe book.

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.

A guest post by Elisabeth Chaghafi A lot of early modern recipe books are eclectic compilations that reflect the interests or needs of the people who compiled them. Often they do not even separate between cookery and medical recipes but…

Shakespeare’s witches, like nearly all witches of Shakespeare’s time, have their roots in the kitchen more than in the study.

The Folger Institute is excited to announce a fellowship as part of Before Farm to Table: Early Modern Foodways and Cultures, the inaugural project of the Folger Institute’s Mellon initiative in collaborative research. Each Before “Farm to Table” fellow will…