8-1Food

In the Elizabethan era food and drink was ranked as one of the most important needs. Both the peasants and aristocrats generally enjoyed eating and relished the thought of the next meal. There was, however, a big difference in what they ate. The richer people ate a large amount of meat which included stewed meat, chicken and bacon, salted beef pies, goose, pig, veal, lamb, rabbits and so on. Often times spices imported from Asia were used to cover up the taste of old or soiled meat. All classes of society also enjoyed bread with their meals. Wheat was the favored grain for bread and the lighter and whiter the bread the more expensive it was. John A. Wagner, author of the book __Historical Dictionary of the Elizabethan World: Britain, Ireland, Europe, and America,__ states that although England was a Protestant country, the government encouraged the practice of abstaining from meat during Lent to support the fishing industry. Thus, sea food was another important source of protein, and was in fact a much larger part of the Elizabethan diet then it is in England today. Popular sea food included flounder, cod, herring, eels, salmon, pike, trout, shrimp, crab, and oysters to name a few. In contrast the fare that peasants ate was far simpler, but interestingly enough healthier than food eaten by the wealthy. The poor usually got most of their protein from milk, eggs, butter, and cheese. Darker, courser wheat breads and brown or black barley or rye breads were standard. Nuts also were a good source of nutrition. Fruit was less common and served mostly as a source of sugar to primarily the rich and on occasion the poor. According to Sonia Benson, author of the book __Elizabethan World Almanac,__ water was not considered a particularly healthy drink in the Elizabethan times. This was due to England’s poor sanitation in the cities and natural impurities in country water. The alternative to water that most people of the age abided to was fermented drinks. A traditional English beverage that many people drank was ale, made from water, malted barley, herbs and spices. Another drink that people enjoyed was beer, very similar to ale but brewed with hops. Beer was lighter and clearer than ale and also kept longer. Both beer and ale varied in strength from watery diluted ale for kids to the strongest ales known as “Dragons milk”, “Mad Dog” or “Huffcap”. Benson writes that wine was another drink consumed during the Elizabethan times, but usually reserved for the rich and prosperous. Since England’s grapes were unfit for the brewing and aging process, wine was imported from France, Italy and Greece. Aristocrats in the Elizabethan time enjoyed both red and white wine, which usually came from the south of France. In order for the aristocrats of the Elizabethan time to enjoy both food and drink they would frequently hold feasts or banquets. These special meals lasted many hours and usually consisted of multiple courses each containing several dishes. A typical course might have included pottage or stewed broth, stewed meat, chickens, bacon, salted beef, pies, goose, pig, roasted beef, roasted veal, and custard. Desserts or sweet dishes were served after each course and cheese and fruits were served at the end of the meal.
 * 17. What were popular types of banquets, feasts, food, and drink in Elizabethan England? **
 * // Answer prepared by Peter Ruvalcaba //**

Jeffrey L. Singman, author of the book __Daily Life in Elizabethan England__ states that it was customary before a meal to wash one’s hands, a very important task since people in that era ate with their hands. After everyone was sanitized, someone would recite a prayer and the meal would begin. During the meal adult men usually kept their hats on unless one of their fellow diners was of a higher status. In large and wealthy households there were many house servants bringing food and drink out to their masters as well as clearing the food away. According to Singman, in the richest households drinks did not sit on the table and were instead be held by a servant who would fill a thirsty diner’s cup. After the diner drank from the cup it would be given back to the servant. It was customary for men to drape their napkin on one shoulder, while women kept their napkin on their lap. If the family had dogs they would wipe there greasy fingers on a dog instead of a napkin. Finally, after the meal it was customary to wash their hands again and recite another prayer. At this point people might clean there teeth with a pick made of wood or ivory.