Much Ado About Cooking
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Much Ado About Cooking
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From delectable marchpane in Romeo and Juliet, and the herbs of the Merchant of Venice to stew'd prunes of Henry IV, and carving capons in Love's Labour's Lost, there is a wide gambit of meals consumed in Shakespeare's plays that span from bawdy feasts to elite noble banquets, and even popular meals eaten as much to control your behavior as they were seen as nourishment. The details about food found throughout Shakespeare's plays reflect the real foods enjoyed from the peasants to the royalty of Shakespeare's life.
This week we are diving into these delectable delights with food historian and author Sam Bilton, to talk about her latest book, Much Ado About Cooking—which was created in collaboration with Shakespeare's Globe---that allows us to get a literal taste of Shakespeare. Much Ado About Cooking takes Shakespeare's own food references and pairs them with real recipes from his lifetime, then reimagines those recipes for the modern cook so that you can easily make, and eat, food from the life of William Shakespeare.