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Tudor food is the food consumed during the Tudor period of English history, from 1485 through to 1603. A common source of food during the Tudor period was bread, which was sourced from a mixture of rye and wheat. Meat was eaten from Sundays to Thursdays, and fish was eaten on Fridays and Saturdays and during Lent. [1]
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Alison Sim (born 1961) [1] is an English historian and author, specialising in the Tudor period. She lectures on Tudor food for the Mary Rose Trust and has worked at the Tower of London and Hampton Court Palace .
English cuisine encompasses the cooking styles, traditions and recipes associated with England.It has distinctive attributes of its own, but is also very similar to wider British cuisine, partly historically and partly due to the import of ingredients and ideas from the Americas, China, and India during the time of the British Empire and as a result of post-war immigration.
The Tudor myth is a particular tradition in English history, historiography, and literature that presents the period of the 15th century, including the Wars of the Roses, as a dark age of anarchy and bloodshed, and sees the Tudor period of the 16th century as a golden age of peace, law, order, and prosperity.
Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history , which focuses on the origin and recreation of specific recipes.
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The Tudor period (1485−1603) — during Tudor Dynasty rule over the Kingdom of England The period spanned the Late English Renaissance and first century of the English Early Modern era. See also the preceding Category:Medieval history of England and the succeeding Category:Stuart England