Even though the combination of eggs and sugar along with butter and flour forms the cornerstone of baking, the idea of poaching eggs in sweet wine, or adding sugar to your scrambled eggs, might seem heretical to many. But this is exactly how egg dishes were often prepared in the upper-class households of early modern England. In a time when sugar was still a luxury commodity, enmeshed in colonial trade networks, and purchased at the cost of countless human lives, its inclusion in practically every dish became a marker of wealth and status among elite households across Europe. The two recipes presented here will strike many modern readers as unusual.
Posts By: Michael Walkden
Why was herpetophagy (eating reptiles and amphibians) linked with madness in Shakespeare’s “King Lear”? Unpack the cultural anxieties involved in early modern English encounters with unfamiliar dietary norms.
In Act 1, Scene 3 of Othello, the manipulative Iago urges Roderigo, a wealthy Venetian recently disappointed in love, to join him in a plot to humiliate Othello. Reveling in the destruction he plans to inflict upon Othello’s romance with Desdemona, Iago declares that “The food that to him now is as luscious as locusts… Continue Reading »
Today, turkey and stuffing are central fare on the holiday table. But turkeys weren’t even known in England until the 1520s, when they were introduced by explorers returning from the Americas. Turkey was immediately popular in England; within a hundred years, turkeys had become a common Christmas food. The story with stuffing is less clear…. Continue Reading »
Attitudes towards mushrooms in Shakespeare’s England reveal deeply held cultural anxieties about groups perceived as threats to the social fabric.