Chewed up Tudors

The Tudor era is one that is famous in history for being full of change and the start of modern society. There were many societal changes such as changing England into a protestant country after it had been Catholic for centuries. As well as this there were many changes to the way food was consumed and prepared. The book A Proper Newe Booke of Cokerye was written by Margaret Parker who was married to the archbishop of Canterbury, was one of the first of its kind that showed women and other domestic workers how to run and manage a kitchen. There are also lots of hints and tips about food within the book which would have been helpful at a time where ingredients for a chef where usually limited.  

What is strikingly different compared to today’s society is the lack of concern for vegetables and fruit within their diets. This was mainly because people that were in well off positions considered them as being food that were for the poor and some vegetables were even considered being bad for you! However there was a turning of the tide later in the dynasty where green salads would be made and prepared to be brought to court banquets, not that they were popular.  This didn’t stop meat being the priority at meals though as we can see by looking at how a first course would be served:

“The fyrste course.

Potage or stewed broath.
Bolde meate or stewed meate.
Chekins and Bacon.
Powdred beyfe.
Pyes.
Goose.
Pygge.
Roosted beyfe.
Roosted veale.
Custarde.”

As well as the difference in spelling we also can note how different the medieval diet was compared to a 21st century one. We can also see how varied and enormous the course would be, but this wasn’t the biggest course of the meal. Sometimes at court meals could go on for five or six courses! Clear indication that as times have changed, so have our tummies.  

(For more about A Proper Newe Booke of Cokerye visit http://www.staff.uni-giessen.de/gloning/tx/bookecok.htm)