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Article: Food & Drink: The art of Tudor feasting; Despite what we may think, dining in Tudor times was far from a coarse affair. In fact, there were definite rules which ensured that eating was done correctly, says Cate Wilson.
- Article from:
- The Birmingham Post (England)
- Article date:
- February 5, 2000
- Author:
CopyrightCOPYRIGHT 2000 Birmingham Post & Mail Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Preparing a large dinner party can certainly be a headache. Sorting out a menu, going shopping, followed by endless chopping and simmering can prove stressful for even the most organised host.
But spare a thought for chefs in Tudor times, when a feast could take the whole day to prepare and would typically include six courses.
The sit-down meal for up to 300 guests would include fresh soup, three or four roasts, a game course, jellies, fruit and cheese.
The common view of Tudor England is that dining was a coarse affair involving ripping legs off ...