One of my professors told me about these great books that I am highlighting this week. Here is what she says about them:

“Tudor Cookery: Recipes and History”, by Peter Brears. This is a small
book by English Heritage, aimed at the museum gift shop audience. It is
well illustrated and the recipes are clear and straightforward. You
don’t have to be a gourmet chef to make them! The book is more focused
on the food than the history.

tudcook11

Here’s the amazon link.

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“Shakespear’s Kitchen: Renaissance Recipes for the Contemporary Cook”
by Francine Segan. I don’t own this one—yet. I am trying to
restrict my purchase of historical food and cookbooks because my
shelves are overflowing. I expect that there is a lot of Italian
influencein the recipes because there was a lot of cultural contact
with the Mediterranean through trade in early modern Europe.

tudbook2

Here’s the amazon link.

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“British Food: an Extraordinary Thousand Years of History” by Colin
Spencer. This is a history book about food. No recipes, but a great
book that covers the whole panorama of British foods and cooking in
different eras.

tudfood3

Here’s the amazon link.

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“Feast: A History of Grand Eating” by Roy Strong has some infromation
on the Tudor era, and is a genearlly a fact filled, fun book aboul
how food has been used to reflect wealth and power.

feast_by_strongHere’s the amazon link.

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I know that I love food! I find these books and reading about cooking in Tudor times really interesting. I didn’t care much about it until I visited the gorgeous kitchens at Hampton Court Palace. After that, I found I wanted to start researching more and more! When I created the Hampton Court Photo Tour, I found that the kitchens was one of my favorite parts to create! If you want to take the tour through the kitchens (or the rest of the palace for that matter!) Here’s the link. There I have added a lot more information on cooking practices and the evolution of the kitchens at the palace.