Elizabethan Foods And Feasts Essay

The Elizabethan culture has many grotesque aspects to it. Their feed for thought was unmatched of the more unusual. Many several(predicate) foods made up the Elizabethan provender and nothing was wasted. In this paper those foods, along with food trends, feasts, and recipes will be portrayed. Food for the Elizabethans was a way of coming unitedly and a way of showing status in society.In nonchalant Life in Elizabethan England, breakfast was rarely e consumen. If eaten it was usually potage (stew), bread, or leftovers. Dinner was the biggest meal of the day for ordinaryers and served at noon. Supper was the bigger meal for the upper class and served between six and nine oclock. about dinner dishes included pottage, roasted lamb, baked venison, tarts, and roasted rabbit. Bread was a staple in the Elizabethan diet. The upper class enjoyed the whitest Elizabethan bread, called Manchet. The impose class ate rye, barely, and mixed-grain breads. Fish was a large part of their d iet and so were vegetables. Spices were used as a way to demonstrate ones social position. Ale was the traditional drink.Supper and Feasts, from the web web site Let-Them-Eat-Cake offered a feeling into upper class food. Supper was often a grand occasion, as gentry liked to entertain guests at huge banquets especially on devoted days, weddings, and Christmas. The most(prenominal) Chatel 2 lavish feasts had three courses, with as many as 15 dishes a course. Some of these included peacocks along with other calculate birds that were served with their feathers on.Any type of meat rarely was served in a meal twice. Meals were eaten with fingers, there were no forks still spoons and knives. Sugar was a luxury only the rich could afford.Many ate so many sweets and desserts it caused black teeth. greenness people had better teeth because of the little sugar they had in their diets from fruits.The articles raciness Foods and What We Eat from the Renaissance web site told of the many sweet foods eaten as snacks. Marzipan, an almond paste, sweetened, colored, and made into many fancy shapes. Gingerbread, sweetcakes, puddings, daryole (cheesecakes), custards, and fruit pies. The most ordinarily used flavoring in sweets are almonds. Cinnamon, clove, and sandalwood are as well some well-used spices.Sugar is imported and much too expensive for the common man. Only the wealthy are able to get sugar.In Ingredients utilise in the Sixteenth Century English Cookery from the web site Infotrope listed the many meats, spices, fruits, vegetables, and dried foods used in dishes.Some of the most commonly used are beef, venison, lamb, pork, rabbit, and birds, duck, chickens, pigeons, fish, cabbage, lettuce, spinach, sage, carrots, onions, radishes, a scallion, turnips, beans, figs, gooseberries, apples, dries currants. Another interesting tidbit was that payable to an increased longing for privacy the upper class sometimes ate their meals in a closet (a small private room.) The servants and household supply members ate in the main hall.To give the class an idea of what Elizabethan food is really like I will be delivery in three dishes to go with my manifestation. The dishes are Maid of Honor Cakes, Tarts of Chatel 3 Flesh (pork dumplings), and an Apple and Orange Tart. My biggest interest of the Elizabethan food trends were the feasts they had. A poster will be part of the Elizabethan food presentation but has yet to be completed. The poster will include pictures of different dishes, tableware, etiquette, classic paintings of Elizabethan feasts, and a menu of a wedding feast. The food was one of the many reasons the Elizabethan time period has place in history. I hope I have at least condition a little taste of why that is so far.