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Elinor Fettiplace's receipt book: Elizabethan country house cooking Cover of first edition Editor Hilary Spurling Author Hilary Spurling, Elinor Fettiplace Subject Elizabethan era English cuisine Genre cookbook Publisher The Salamander Press in association with Penguin Books Publication date 1986 Publication place England Elinor Fettiplace's Receipt Book is a 1986 book by Hilary Spurling ...
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]
Elinor Fettiplace (born Elinor Poole, later Elinor Rogers; c.1570 – in or after 1647) was an English cookery book writer.Probably born in Pauntley, Gloucestershire into an upper-class land-owning farming family, she married into the well-connected Fettiplace family and moved to a manor house in the Vale of White Horse (then in Berkshire, now in Oxfordshire).
Pound, John F. Poverty and vagrancy in Tudor England (Routledge, 2014). Shakespeare's England. An Account of the Life and Manners of his Age (2 vol. 1916); essays by experts on social history and customs vol 1 online; Singman, Jeffrey L. Daily Life in Elizabethan England (1995) Strong, Roy: The Cult of Elizabeth (The Harvill Press, 1999).
How to be a Tudor: A Dawn-to-Dusk Guide to Everyday Life (2016). ISBN 9780241973714; How to be a Victorian (2014). ISBN 9780670921362; How to Behave Badly in Renaissance Britain (2018). ISBN 9781782438526; How to Behave Badly in Elizabethan England: A Guide for Knaves, Fools, Harlots, Cuckolds, Drunkards, Liars, Thieves, and Braggarts (2018).
The book is confined to the 14th century in England, with passing references to the Continent. Mortimer goes into details about food, clothing, building materials, the layout of houses, but also covers things like laws, customs, travel, entertainment. It is ground-breaking in historical literature in that it is written entirely in the present ...
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 is a list of prepared dishes characteristic of English cuisine.English cuisine encompasses the cooking styles, traditions and recipes associated with England.It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from North America, China, and the Indian subcontinent during the time of the British ...