1. FOOD AND DRINK Kaitlin Franklin and Kayla Jones

2. Markets  Had to shop for food almost everyday  Leadenhall  “It is extraordinary to see the great quantity of the meat—beef an mutton—that comes everyday from the slaughter-houses in this city, let alone the meat that is sold at a special market every Wednesday for meat brought in from the city.”  Stocks Market, Cornhill and Cheapside, Newgate Street, St Nicholas Shambles, Eastcheap, Gracechurch Street, Fish Street, Queenhithe, Billingsgate, Southwark, Smithfield.

3. More With Markets  Under control of Lord Mayor. All prices were fixed.  Slaughterhouses  3 offences connected with markets:  Forestalling  Engrossing  Regrating  Open 6 days a week.  Bakers  127 master bakers in 1559  Other food shops  Street Sellers

4. Fish Days  No ‘flesh’ during Lent  Act of 1563  Flesh-eating Licence  Lenten Butchers  ‘fish’ vs. ‘flesh’

5. Cooking and Recipes  French cooking was fashionable  Ovens  Spices  No quantities, No timing device, no thermostat, dependent on experience and common sense.

6. Meals  Breakfast would have been simply weak beer and butter bread.  2 cooked meals every day  4-6 dishes on table when entertaining guests, half that  “appurtenances” = sauces  Midday dinner was the main meal.

7. Courses  First course: “potage or stewed broth. Boiled meat or stewed meat. Chickens and bacon. Powdered (salted) beef. Pies. Goose. Pig. Roast beef. Roast veal. Custard.”  Second course: “Roasted lamb. Roasted capons. Roasted conies (rabbits). Chickens. Baked venison. Tart.”  Still Hungry? “A dozen quails. A dish of larks. Two pasties of red deer in a dish. Tart. Gingerbread. Fritters.”

8. Table Manners  Wynkyn de Worde’s The Book of Kervinge (38 special terms for carving)  And don’t forget the sauce!  “Fingers before forks”  Be careful where you sit. *Look for the salt  On the table: plate, spoon.  Glasses were provided later

9. Table Manners cont’d  Dig in! Passing of the food was chaotic and took a long time  Chafing dish used to warm food  Grace is said at beginning and end of meal

10. Drink  Men would slap each other on the shoulders and shout “Frolic!” and pat women on the belly.  Grey’s Inn custom to pass a massive silver loving cup with hippocras (spiced wine)  Wine was subject to a fixed rate  Act against Smuggling of 1559 –severe penalties.

11. There’s always room for more drink  Wine- quickens a man’s wits  Ale- makes an Englishman strong  Beer- makes an Englishman fat and inflates the belly  Queen Elizabeth was fond of metheglin, distilled from honey and herbs

12. Eating out  Inns were frequented by the English for meals.  Set up partitions between tables  Wine served in ‘sealed quarts’  Some would come to eat just to be seen “amongst cavaliers and brave courtiers”

13. QUESTIONS! 1. What were the 3 offences connected with markets? 2. How often did people have to shop for food? 3. What was cooking dependent upon? 4. What was Queen Elizabeth’s drink of choice? 5. What is a chafing dish? 6. What is an appurtenance? 7. What drink is favored in the custom at Grey’s Inn?