Elizabethan Food Dining Essay - 648 Words

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, hernshaws 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†¦show more content†¦Let Huswife be carver, let pottage be eat, a dishful each one with a morsel of meat. Rich Elizabethans loved hospitality and had chronic guests. In following the old custome, 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 mens gates--reminds one of Lazarus and the rich man. Kitchen Equipment: brick ovens, working table, spits, pots, posnetts, 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, spicery, mealhouse sieving or bolting house, coals kep in squillerie 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, sheeps feet, meat pies. Due to lack of refrigeration, techniques for preparing spoiled meat--vinegar,Show MoreRelatedThe Medieval, Catholic Roots Of The Elizabethan Era1292 Words   |  6 Pagesdeveloped before the Elizabethan Era, and was supported by the people of Catholic religion. The Elizabethan Era took place from 1558 to 1603, during the reign of Queen Elizabeth I, in England (Manteo). Before the era had taken place, the Roman Catholics believed in a ranking system for every part of the universe, and believed each part of the universe held a specific position in the world and carried out functions according to its part. (â€Å"The Medieval, Catholic Roots of the Elizabethan World.†). 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