Shakespeare and his contemporaries enjoyed a varied diet by contemporary standards, enlivened by spices from Asia, vegetables from the Middle East and New World. A variety of pickling and preserving techniques made vivid flavors available all year. Everything was served according to the class of the diners – common folk ate heartily but simply, while noble banquets featured edible sculptures designed to mystify guests about what they were eating. This lecture covers food, drink, manners, and the daily life of a creative age.

Lecture by Richard Foss.