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Dinners of the Past: Shakespeare's London

  • Museum of Food and Drink 62 Bayard Street Brooklyn, NY, 11222 United States (map)

Join us for September's Dinners of the Past as we take a look into the city life and palate of sixteenth century England under the reign of famed Tudor monarchs such as Henry VIII, Elizabeth I, and James I. 

While recovering from years of plague, London grew into a booming metropolis. As horse drawn carriages crowded the streets, and Londoners packed Saint Paul’s Cathedral and playhouses such as the Globe Theatre, England stood on the precipice of colonial expansion in a rapidly changing world.

Diners can expect to taste some of the dishes mentioned in Shakespeare’s plays, such as Marchpane and a Sallet of Herbs and Petals, as well as other foods more common to the era, such as Tarte Owte of Lent, Spinnege Fritters, and a Cockenthrice, one of Henry VIII’s favorite banquet dishes. 

Find out what the Bard may have eaten to motivate himself through a bout of writer's block in Early Modern London!

We cannot accommodate dietary restrictions and allergies. Tickets will go on sale 9/5 at 10 AM.

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ABOUT VICTORIA FLEXNER

Victoria is the founder and resident historian of Edible History. She is a former museum educator who has worked at The Metropolitan Museum of Art, The New York Public Library, and The Intrepid Sea, Air and Space Museum. Victoria holds a degree in History from the University of Edinburgh in the United Kingdom and is currently enrolled in the MA Historical Studies program at The New School in New York City. She has led more than 30 Edible History dinners around New York City—in restaurants, urban farms, historical homes, and even a pottery studio.

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ABOUT JAY REIFEL

Jay is Edible History’s Executive Chef, who takes on the challenge of recreating recipes from period manuscripts, quite literally bringing the past to life through dishes that are hundreds of years old. Jay studied Pastry at the French Culinary Institute and has worked at the Michelin 2-star Corton and New York’s legendary WD-50. A veteran of the New York City underground supper club scene, he has had a long interest in historical cuisine. He specializes in a hybrid of modern techniques with classically inspired French cuisine, as well as strong Asian flavor influences. 

ABOUT JOHN HUTT

MOFAD Executive Chef John Hutt is a lifelong chef with a passion and interest in theory, history, science and culture of food. He has opened restaurants, written papers, cooked a lot of food for a lot of people, and travelled the world eating and drinking delicious things. He came to MOFAD from the El Bulli institute in Barcelona, where he was working on the theory and practice of food and cooking. 

ABOUT BIEN CUIT

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Best known for its trademark dark brown bread and exquisite pastries, Bien Cuit (meaning “well done” in French) is committed to using time-honored techniques of slow-fermentation and small-batch mixing, allowing its team to dedicate maximum attention to the baking process and create complex, innovative flavors that highlight local grains and seasonal ingredients. Bien Cuit donated their pain de mie loaf for this evening’s dinner.