When we think about food during the Tudor dynasty, one of the first images that pop into our head is of Charles Laughton, who played King Henry VIII in “The Private Life of Henry VIII” from 1933. He is seen in a popular image online devouring a chicken at a Tudor feast. We assume that the Tudors were indulgent regarding their food, not caring about what they put in their bodies and their benefits. However, the recipes from this period, from the beginning of King Henry VII’s reign to the death of Queen Elizabeth I, tell a different story. In her debut nonfiction book, “Eating with the Tudors: Food and Recipes,” Brigitte Webster shows how the political and religious changes during the Tudor dynasty affected how those living in England ate every day.
I want to thank Pen and Sword Books and Net Galley for sending me a copy of this book. I am always looking for a fresh approach to studying history, especially the Tudors, so when I heard Brigitte was writing a Tudor cookbook based on her research and culinary experiments, I knew I wanted to read it.
Webster begins by taking the time to explain the finer details of Galen’s 4 Humours Theory, how the body is divided into four humours; blood, phlegm, yellow bile, and black bile. This theory was the roadmap for Tudor dieticians and physicians on what food they would recommend for people to eat to keep them healthy. They believed that certain foods would benefit different humours, and the goal was to keep the humours balanced. She explores what the Tudors thought about digestion, which dishes should be served first or last during a meal, and when the Tudors should eat during the day. We also get to see the who’s who in a Tudor market and the evolution of the Tudor cookbook from the beginning of King Henry VII’s reign to the death of Queen Elizabeth I.
After the incredibly detailed introduction, Webster divides her book into five sections: Spring, Summer, Fall, Winter, and Banqueting Food. Each section comprises recipes that would have been popular for a king and commoners alike, showing the diversity of the age. The recipes include the original recipe, the modern translation of the recipe (with measurements), and an interesting bit of information about how physicians viewed the selected dish and their nutritional value according to the Four Humours Theory.
I found this an insightful read with delicious-sounding delectables. Webster’s passion for finding and testing new recipes is prevalent on every page. It gives a deeper understanding of the Tudor world, from feasts and holidays to everyday meals. Suppose you want to try some authentic Tudor recipes or are just curious about the dietary habits of Tudor England. In that case, I highly suggest you read “Eating with the Tudors: Food and Recipes” by Brigitte Webster.
During a blustery 18 days in June 1520, an historic event took place in the Pale of Calais. Here, King Henry VIII of England and King Francis I of France met in an ostentatious display of power, wealth and status. Masterminded by Thomas Wolsey, the aim was to join the two kingdoms in a pact of solidarity and friendship, notably against the insurgen
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