PA251470 small Abernodwydd kitchen

Ginger in a Coffin

This is an illustrated talk which examines the methods and techniques available for food preparation in the period of the Tudors and Stuarts, with particular emphasis on the 1600s.

In the days before running water, gas or electric ovens and LED-lit modern kitchens, food preparation was somewhat different from what we expect today. The only source of heating was fires, and they needed constant tending and awareness. You couldnā€™t just pop to the supermarket for ingredients, and the seasons largely dictated what went on peopleā€™s tables.

Yet women swapped recipes handed down over generations and published cookery books existed, , and the variety of foodstuffs available was possibly wider than you might think. I will also reveal some of the recipes used at the time.

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