Shakespeare’s plays are stuffed with references to food and feasting, from grand banquets to humble tavern fare. If you’ve ever wondered what a 'pottage' is or why Falstaff drinks so much 'sack', this guide will help you speak (and eat) like a Tudor.
The Tudor Table: Common Foods and Their Names
Elizabethan dining was a mix of lavishness and simplicity, depending on one’s station. Here are some key terms you’d hear at a Shakespearean feast:
- Pottage: A thick stew, often made with vegetables, grains, and whatever meat was available. The peasant’s staple.
- Marchpane: A sweet, marzipan-like dessert, often shaped into elaborate designs for banquets.
- Capon: A castrated rooster, prized for its tender meat. A luxury item on noble tables.
- Sack: A sweet, fortified wine from Spain. Falstaff’s drink of choice in Henry IV.
Brawn
/brɔːn/“Head cheese”
Feasting and Fasting: Rituals and Rhymes
Meals in Shakespeare’s England weren’t just about eating - they were social events governed by strict rules. Banquets showcased wealth, while religious fasting dictated meatless days. Here’s how the Bard described them:
Feasting language often revolved around excess and indulgence, as in Twelfth Night, where Sir Toby Belch declares, "Dost thou think, because thou art virtuous, there shall be no more cakes and ale?"
Tavern Talk: Drinking and Insults
Shakespeare’s tavern scenes are full of colourful language, especially when characters are deep in their cups. A few phrases to borrow:
- "A toast!": Literally, a piece of spiced bread floated in wine. By Shakespeare’s time, it also meant a drink in someone’s honour.
- "You starveling, you eel-skin!": A classic tavern insult (Henry IV, Part 1), implying someone is scrawny.
- "Potations": A fancy word for drinks, often alcoholic. "Potations pottle-deep" means drinking heavily.
Recipes Fit for a Play
Want to try cooking like a Tudor? Here’s a quick rundown of dishes mentioned in Shakespeare’s works:
| Dish | Description | Play Reference |
|---|---|---|
| Pippins with caraway | Apples served with caraway seeds, a digestif | Henry IV, Part 2 |
| Fricassee | A stew of chopped meat, often fried first | The Taming of the Shrew |
| Malmsey | A sweet wine, sometimes used to drown enemies (see: Richard III) | Richard III |
For more on Elizabethan life, check out our guide to Shakespearean fashion.
Final Bites
Shakespeare’s food language reflects the era’s contrasts - luxury and scarcity, revelry and restraint. Next time you read "buttered his hay" (an insult for overindulgence) or "a last year’s pippin" (an old apple), you’ll know exactly what’s on the table.
