Before Farm to Table
“As luscious as locusts”: Othello and locust-eaters in the early modern world
Hiob Ludolf, Iobi Lvdolfi Dissertatio de locvstis anno praeterito immensa copia in Germania visis, 1694 (Wellcome Images, Public Domain) Folger 250379 (folio) In Act 1, Scene 3 of Othello, the manipulative Iago urges Roderigo, a wealthy Venetian recently disappointed in…
"Lusty" sack possets, fertility, and the foodways of early modern weddings
A guest post by Sasha Handley Take ye yolks of 14 Egs & six whites & boyle them very well strain them into a pewter Bason put a quarte of a pint of Sack to them a grated nutmeg a…
Much Ado About Stuffing: Recreating an early modern stuffing recipe
Photo credit: Brittany Diliberto, Bee Two Sweet 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…
Food culture and First Chefs: Appreciating the layers of meaning behind food in Shakespeare’s world and our own
In Shakespeare’s The Taming of the Shrew, Petruchio grabs a leg of roast mutton and throws it to the ground. Doing so, he exclaims, “it engenders choler, planteth anger,/ And better ‘twere that both of us did fast.” As food…
Not Shakespeare’s cup of tea: Consuming caffeine in early modern England
In Shakespeare’s plays, we find scenes that take place in taverns and alehouses – but no coffee shops – and characters who drink ale and wine – but not what we now think of as the quintessential English beverage: tea.…
"Excrements of the earth": Mushrooms in early modern England
Attitudes towards mushrooms in Shakespeare’s England reveal deeply held cultural anxieties about groups perceived as threats to the social fabric.
A Wild and Woolley Week
A guest post by the Before ‘Farm to Table’ team This week the Before ‘Farm to Table’: Early Modern Foodways and Cultures team turned their collective attention to Hannah Woolley (or Wolley), a British woman writer who was among the…
One page, four inscriptions, three households
A guest post by Rebecca Laroche I began transcribing Folger manuscript V.a.681 because I recognized from the dealer’s description the name of a family, the Shirleys, and its house, Staunton Harold; I had previously found another book owned by another…
Tastes of the Mediterranean: Italian food before Italy
Italian regions share a culinary history that is rooted in the ingredients, tastes, and techniques that came out of early-modern innovations, explorations, and cultural movements.
A Guide to Ladies: Hannah Woolley's missing book emerges from the archives
One of Hannah Woolley’s books has sat hidden in plain sight at the Folger since 1990—included in the Folger online catalog, but missing from an international database that scholars often use to search for early English books. It is the…
Costuming 'Confection'
Before we say good-bye to this extraordinary ‘Confection,’ explore how costume designer Karen Young created the look of this lavish feast for the senses.
Akara from Africa: Black-eyed pea fritters, inspired by Hercules
Learn more about black-eyed peas’ place in the early modern world and enjoy this akara recipe inspired by Hercules, a chef enslaved by George Washington.