Elizabethan Food & Dining For the well-to-do, eating during the Elizabethan and Jacobean periods was a fancy affair. A king or queen when going abroad could expect banquet tables filled with hundreds of dishes — for just one meal! There was much pageantry and entertainment. At Leicester, Queen Elizabeth I (predecessor of King James VI & I) was greeted with a pageant of welcome displayed on a temporary bridge. There were cages of live birds — bitterns, curlews, and godwits.
One pillar held great silver bowls piled with apples, pears, cherries, walnuts and filberts. Other pillars held ears of wheat, oats and barley, gigantic bunches of red and white grapes, great livery pots of claret and white wine, sea fish in quantity laying upon fresh grass, and the last pillar was devoted to the arts. There were arms and music explained by a blue-clad poet. The evenings were marked by entertainments of various sorts like a water pageant with a costumed actor riding in on a dolphin.
The food was brought in thousands of crystal and silver dishes served by dozens, sometimes hundreds, of gentlemen. Rich Elizabethans dined twice a day — breakfast at eleven or twelve and supper between five and six. Of course, the meals of the common man were not so extravagant. The common man ate three meals a day: breakfast in the early am, dinner at twelve and supper at six. The poorer sort, supped when they could.
The Essay on Research Findings on Mid Day Meal
Some research findings on Mid Day Meal Scheme conducted by independent agencies reported that MDM programme is a visible programme and has helped in increase in attendance and enrolment of children particularly girls. They also reported that there is an increase in retention, learning ability and achievement as well as greater social equity among caste, creed, sex and gender groups in the schools. ...
A poem by Thomas Tusker gives a good idea of the break fast of the typical farmer: Call Servants to breakfast, by day star appear, a snatch to wake fellows, but tarry not here. Let Hus wife be carver, let pottage be eat, a each one with a morsel of meat. Rich Elizabethans loved hospitality and had chronic guests. In following the old customs, they gathered in the Great Hall where the host sat at the head of the table and guests were arranged in order of importance. Food was prepared in vast quantities and what was left over went to servants. After the servants ate, the remaining food was given to the poor who waited outside the rich men’s gates — reminds one of Lazarus and the rich man.
Kitchen Equipment: brick ovens, working table, spits, pots, , chafing-dishes, graters, mortars and pestles, boilers, knives, cleavers axes, dripping-pans, pot-racks, pot-hooks, gridirons, frying pans, sieves, kneading troughs, fire shovels, barrels, tubs, pantry, buttery (wine and other provisions stored here), wet and dry larders, spicer y, meal house sieving or bolting house, coals kep in squill erie along with brass pots and pans, pewter vessels and herbs, covered dishes, court cupboard, sideboards. Drinking vessels: gold, silver, pewter, horn, leather, glass, earthenware. Meat: beef, mutton, lamb, veal, kid, port, coney, pig, venison, fish (sometimes salted — pike, salmon, haddock, gurnard, tench, sturgeon, conger-eels, carp, lampreys, chines of salmon, perch, white herring, shrimp, pilchards, mackerel, oysters), sausage, eggs, sheep’s feet, meat pies. Due to lack of refrigeration, techniques for preparing spoiled meat — vinegar, burying, sauces, spices. Cheese Fowl: domestic and wild — crane, bitter, swan, brant, lark, plover, quail, teal, widgeon, mallard, shell drake, shove ller, peewit, sca men, knot, olic et, dun bird, partridge, pheasant, sparrows, doves, pigeons, cocks, hens, geese, ducks, peacocks of the Ind, turkeys, pelican, blackbirds, .
Vegetables: beans, turnips, greens, parsnips, carrots, cabbage, cole wart, beetroot, salsify, artichokes, asparagus, peas, salads, lettuce, onions, leeks, pumpkins, melon, cucumbers, skirret, horseradish, gourds, olives, potatoes, yams. Herbs: chervil, young sow thistle, corn salad, leaves of clary, spotted cowslip. Bread: wheat, white, rye, barley. In times of dearth bread made of horse-corn, peas, beans, oats, tares, lentils, acorns. Fruit: oranges, cherries, raspberries, strawberries, mulberries, peaches, apricots, cornels, currants, raisins, lemons, gooseberry, plums, pears, apples, grapes. Sweets custard, jellies, eringoes, comfits, suckers, , marmalade, cakes, pastries, sugar bread, gingerbread, flan, seed cake, pudding, mince pies, sugar, honey.
The Essay on The Rich Man Reader Poor Poem
The Rich Man Franklin P. Adams is one of the less known American modern poets. His poems, like the poems of many other 20 th century American poets, comment the society after the industrial revolution. Adams poem, The Rich Man, concentrates on the class division between the rich and the poor. Furthermore it satirizes the old view of an impecunious life being the good and the virtuous one. The two ...
Drinks: stale ale, spirits, milk, buttermilk, whey. Tea and coffee were unknown until well into the 1600 s.
