By Alison Sim
ISBN-10: 0752495429
ISBN-13: 9780752495422
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Extra info for Food & Feast in Tudor England
Sample text
The most obvious was to dress well. Before the Industrial Revolution, cloth was, in real terms, vastly more expensive than it is today. 1 These were hardwearing, high-quality wools which wealthy people might give to their servants to wear as Sunday best or which might make an everyday gown for a merchant’s wife. It is difficult to estimate how much cloth would be needed to make a gown as there was no standard width for material at the time. Some were very narrow indeed, such as silks which might be only 22 inches wide.
The king’s confectioners were expected to produce many creations which demanded not only technical skill, but also considerable artistic ability. Since the Middle Ages, the highlight of each course at a feast had been a subtlety. This consisted of some kind of sugar creation, made of sugar paste or marchpane (marzipan), which would be relevant to the occasion. 15 These works of art would be paraded around so that all the guests could admire the skill of the confectioners, and, by implication, the wealth of the host.
On the one hand, it was not desirable for the staff to waste time because of unnecessarily long walks, so the larders had to be convenient. On the other hand, if the larders were too accessible people might be tempted to steal. 22 This door was also designed to be locked. Larger kitchens, like the royal kitchens, had to deal not only with large quantities of food but also with a wide variety of items which needed specialist storage. A good example was the wet kitchen, where fish was kept. Saltwater fish was brought to the household wrapped in seaweed to keep it fresh.
Food & Feast in Tudor England by Alison Sim
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