Elizabethan England, Puritans, Country Food
Lecture no. 21 from the course: Food: A Cultural Culinary History
Taught by Professor Ken Albala | 30 min | Categories: The Great Courses Plus Online Food & Wine Courses
English cookery’s unflattering reputation conceals a rich and varied culinary past. Consider the religious and political factors that produced a “schizophrenic” gastronomy, contrasting native and foreign influences, courtly and country cooking. Learn about the wide range of British foodstuffs, and compare recipes using odd, baroque embellishments with ideologies promoting simple, traditional fare.