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In the Elizabethan and Stuart periods it was not an easy process to put food on the table, whether one was rich or poor.

In this illustrated talk I examine some of the methods used and consider other aspects of cookery.

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 couldn’t just pop to the supermarket for ingredients, and the seasons largely dictated what went on people’s tables.

Yet women swapped recipes handed down over generations and published cookery books existed. 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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