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Breakfast is simply a matter of breaking one's fast on arising, and is not considered a formal meal. It is also not considered to be "the most important meal of the day."

Schoolboys, working people, and housewives get up around 5 or 6 am, or even earlier. These people do not wait till 11:00 to eat.

servants get up even earlier - have to get up before your "master" wakes up

A gentleman often has his dinner "out", either eating at an ordinary or buying food at a cook shop and taking it home. An ordinary is both the tavern that serves a daily fixed-price meal—plate of stew, loaf of bread, pot of ale—and the meal itself.

In town, many houses have no proper kitchen. You may cook over the hearth, or prepare food and take it to a cook shop, and pick it up later, ready to eat. Few homes have their own oven, so you may make up your own bread but take it to a baker who, for a fee, will bake it for you.

Upper Class vs Lower Class

An Overview of the Cuisine of the Elizabethan Era

Lower Class

  • Dairy products were for the lower class only
  • Beer/ale
  • Vegetables
  • Biscuits
  • Sugar - new import was becoming increasingly popular
  • Bread - the staple food
  • Very little seasoning compared to now
  • Many believed "you are what you eat"
  • Used a variety of grains to create unique textures and flavours

Upper Class

  • Wine
  • Meat symbolized wealth
  • Cuisine was greatly influenced by the places Britain was invading at the time
  • 'Exotic' ingredients from the New World (ie. spices)
  • Presentation was very colourful and arranged

The Meals

  • Breakfast was not that important
  • No set time - depended on when you woke up
  • Two main meals: one around 11:00-12:00, the other around 6:00pm
  • Men often ate dinner "out"

Food and Drink in Shakespearean England

1564-1616

Drink

  • Varied greatly based on wealth and status
  • Water was very unclean (very little running water)
  • Hot chocolate, tea, and coffee were introduced but were very expensive
  • Alcoholic drinks were most popular

By Arielle & Varun

Alcoholic Beverages

  • Many alcoholic beverages
  • Perry, Verjuice (vinegar made from grapes), Sherry, Aqua vitae (any strong spirit), Brandywine
  • Sweet and heavy wines, most would be strained of the solids prior to serving
  • Many wines and other alcoholic beverages were made from fruit that was imported from the places Britain was invading at the time
  • Beer, wine, and cider were sometimes drunk to prevent/treat illness
  • Low-alcohol drinks were safer than water

Bibliography

"Elizabethan Daily Meals." Elizabethan Daily Meals. Web. 26 Mar. 2015. <http://www.elizabethan-era.org.uk/elizabethan-daily-meals.htm>.

"Elizabethan Food." ELIZABETHAN FOOD. Web. 26 Mar. 2015. <http://www.elizabethan-era.org.uk/elizabethan-food.htm>.

"Elizabethan Food Availability." Elizabethan Food Availability. Web. 26 Mar. 2015. <http://www.elizabethan-era.org.uk/elizabethan-food-availability.htm>.

"Of Bread and Wine." Life in Elizabethan England 19: Food. Web. 26 Mar. 2015. <http://elizabethan.org/compendium/19.html>.

"Old Elizabethan Recipes." Old Elizabethan Recipes. Web. 26 Mar. 2015. <http://www.elizabethan-era.org.uk/old-elizabethan-recipes.htm>.

"Shakespeare’s Suppers." History.com. A&E Television Networks, 24 Jan. 2014. Web. 26 Mar. 2015. <http://www.history.com/news/hungry-history/shakespeares-suppers>.

Utensils

Preparation

  • Pots, pans, kettles, skillets & cauldrons
  • Knives, ladles, meat forks & scissors
  • Mortar and pestle was very important
  • Tankards were used for drinks
  • Plates and cutlery varied based on class
  • Many houses did not have a proper kitchen
  • Every cook had their own unique recipes
  • Ingredients were purchased from small markets and fairs
  • In large cities such as London, there were different markets for different types of ingredients
  • Cooked in a variety of ways over an open flame: spit roasting, baking, boiling, smoking, salting, fried
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