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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]
Tudor food Archived 16 August 2010 at the Wayback Machine, learning resources from the British Library; BBC History – Tudor Period; Tudor and Stuart Ireland Conference "The Tudor State", In Our Time, BBC Radio 4 discussion with John Guy, Christopher Haigh and Christine Carpenter (Oct, 26, 2000) Taylor, Dr. Becky (n.d.).
As a result of her social history research, she has stopped using detergents in her washing machine, never eats factory farmed food and sometimes cooks on an open wood fire. [3] For a period of three months she followed a Tudor body cleansing regime, and no-one complained or noticed a smell. [26]
Tudor and Stuart periods [ edit ] Through most of the period of the Tudor and Stuart monarchs, roughly from 1500 to 1685, it was common for the rulers and their courtiers to stage elaborate feasts where the attraction was as much the entertainment provided by musicians, comedians, jugglers and acrobats as the food itself.
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.
This list of historical cuisines lists cuisines from recent and ancient history by continent. Current cuisine is the subject of other articles. Current cuisine is the subject of other articles. Africa
Pages in category "History of English cuisine" The following 8 pages are in this category, out of 8 total. ... Tudor food and drink This page was last ...
History of food and drink by century (7 C) History of food by country (5 C) A. History of agriculture (30 C, 103 P) History of alcoholic drinks (3 C, 15 P) C.