"The history of medieval food and cookery has received a fair amount of attention from the point of view of recipes (of which many survive) and of the general context of feasts and feasting. It has never, as yet, been studied with an eye to the real mechanics of food production and service: the equipment used, the household organisation, the architectural arrangements for kitchens, store-rooms, pantries, larders, cellars, and domestic administration. This new work by Peter Brears, perhaps Britain's foremost experton the historical kitchen, looks at these important elements of cooking and dining. He also subjects the many surviving documents relating to food service ? household ordinances, regulations and commentaries ? to critical study in an attempt to reconstruct the precise rituals and customs of dinner.An underlying intention is to rehabilitate the medieval Englishman as someone with a nice appreciation of food and cookery, decent manners, and a delicate sense of propriety and seemliness. To dispel the myth, that is, of medieval feasting as an orgy of gluttony and bad manners, usually provided with meat that has gone slightly off, masked by liberal additions of heady spices.A series of chapters looks at the cooking departments in large households: the counting house, dairy, brewhouse, pastry, boiling house and kitchen. These are illustrated by architectural perspectives of surviving examples in castles and manor houses throughout the land. Then there are chapters dealing with the various sorts of kitchen equipment: fires, fuel, pots and pans. Sections are then devoted to recipes and types of food cooked. The recipes are those which have been used and tested by Peter Brears in hundreds of demonstrations to the public and cooking for museum displays. Finally there are chapters on the service of dinner (the service departments including the buttery, pantry and ewery) and the rituals that grew up around these. Here, Peter Brears has drawn a wonderful strip cartoon of the serving of a great feast (the washing of hands, the delivery of napery, the tasting for poison, etc.) which will be of permanent utility to historical re-enactors who wish to get their details right.

The massive kitchens at Hampton Court were built to supply the entire household of Henry VIII. They were the first professional kitchens organised on such a scale. Brears provides a practical guide to their running, dispelling many of the misconceptions about the cooking and eating of meals in Tudor England. Including authentic recipes from the period, adapted for modern kitchens, such as Chicken Farced and Smothered Rabbit and White Leach (a form of cool jelly), All the King's Cooks is fully illustrated with colour photographs recreating the life of the kitchens. With the author's own detailed drawings, no other book gets so close to the sights, sounds and smells of the Tudor kitchen.

From the medieval styles of Henry VII and VIII, then introducing new foodstuffs from America, finishing with the Stuart kings.

The Black Death that arrived in the spring of 1348 eventually killed nearly half of England's population. In its long aftermath, wages in London rose in response to labor shortages, many survivors moved into larger quarters in the depopulated city, and people in general spent more money on food, clothing, and household furnishings than they had before. Household Goods and Good Households in Late Medieval London looks at how this increased consumption reconfigured long-held gender roles and changed the domestic lives of London's merchants and artisans for years to come. Grounding her analysis in both the study of surviving household artifacts and extensive archival research, Katherine L. French examines the accommodations that Londoners made to their bigger houses and the increasing number of possessions these contained. The changes in material circumstance reshaped domestic hierarchies and produced new routines and expectations. Recognizing that the greater number of possessions required a different kind of management and care, French puts housework and gender at the center of her study. Historically, the task of managing bodies and things and the dirt and chaos they create has been unproblematically defined as women's work. Housework, however, is neither timeless nor ahistorical, and French traces a major shift in women's household responsibilities to the arrival and gendering of new possessions and the creation of new household spaces in the decades after the plague.

A fascinating history of Tudor food and drink, from swan-neck soup to roasted-alive goose.

Dive right into this extensive collection of authentic Tudor recipes, from suckling pigs to pax cakes! Eating with the Tudors is an extensive collection of authentic Tudor recipes that tell the story of a dramatically changing world in sixteenth-century England. This book highlights how religion, reformation and politics influenced what was served on a Tudor’s dining table from the very beginning of Henry VII’s reign to the final days of Elizabeth I’s rule. Discover interesting little food snippets from Tudor society, carefully researched from household account books, manuscripts, letters, wills, diaries and varied works by Tudor physicians, herbalists and chronologists. Find out about the Tudor’s obsession with food and uncover which key ingredients were the most popular choice. Rediscover old Tudor favorites that once again are being celebrated in trendy restaurants and learn about the new, exotic food that excited and those foods that failed to meet the Elizabethan expectations. Eating with the Tudors explains the whole concept of what a healthy balanced meal meant to the people of Tudor England and the significance and symbology of certain food and its availability throughout the year. Gain an insight into the world of Tudor food, its role to establish class, belonging and status and be tempted to re-create some iconic Tudor flavors and experience for yourself the many varied and delicious seasonal tastes that Tudor dishes have to offer. Spice up your culinary habits and step back in time to recreate a true Tudor feast by impressing your guests the Tudor way or prepare a New Year’s culinary gift fit for a Tudor monarch.

The “superb” time travel adventure of one lonely young girl, a remarkable family, and an impossible task, set between modern and Elizabethan England (The Washington Post) "A beautiful book . . . a form of enchanting ghost story, with the ghosts drawn in with the grace of a painter on a fan." —The Observer Penelope Taberner Cameron is a solitary and a sickly child, a reader and a dreamer. Her mother, indeed, is of the opinion that the girl has grown all too attached to the products of her imagination and decides to send her away from London for a restorative dose of fresh country air. But staying at Thackers, in remote Derbyshire, Penelope is soon caught up in a new mystery, as she finds herself transported at unforeseeable intervals back and forth from modern to Elizabethan times. There she becomes part of a remarkable family that is, Penelope realizes, in terrible danger as they plot to free Mary, Queen of Scots, from the prison in which Queen Elizabeth has confined her. Penelope knows the tragic end that awaits the Scottish queen, but she can neither change the course of events nor persuade her new family of the hopelessness of their cause, which love, loyalty, and justice all compel them to embrace. Caught between present and past, Penelope is ever more torn by questions of freedom and fate. To travel in time, she discovers, is to be very much alone. And yet the slow recurrent rhythms of the natural world, beautifully captured by Alison Uttley, also speak of a greater ongoing life that transcends the passage of the years.