Celebrating Elizabethan Cooking, with Sam Bilton

About this episode

Food historian Sam Bilton discusses the culinary world of Shakespeare's England and its connection to his plays.

What did people really eat in Shakespeare’s England? In her new book, Much Ado About Cooking, food historian Sam Bilton uncovers the vibrant and surprising world of early modern cuisine—where sugar was locked away like treasure, fresh salads were everyday fare, and a “banquet” meant a “post-feast after party” dessert course. Bilton brings to life the flavors behind Shakespeare’s food references: mince pies, herb-packed green sauces, saffron-brightened tarts, and even whimsical dishes crafted to look like something else entirely. These foods reveal a world shaped by global trade, humoral medicine, and a delight in spectacle. In this episode, Bilton discusses how cooking, dining, and food imagery can open a new window onto Shakespeare’s plays and the people who lived, ate, and celebrated in his time. From the Shakespeare Unlimited podcast. Published December 16, 2025. © Folger Shakespeare Library. All rights reserved. This episode was produced by Matt Frassica. Garland Scott is the executive producer. It was edited by Gail Kern Paster. We had help with web production from Paola García Acuña. Leonor Fernandez edits our transcripts. We had technical help from Hamish Brown in…

People in this episode

Guest: Sam Bilton

Topics covered

• Elizabethan cooking
• Shakespeare
• food history
• early modern cuisine

Keywords

• global trade
• humoral medicine
• food imagery
• cuisine

Mentioned in this episode

Products: Much Ado About Cooking

Books & works: Much Ado About Cooking, Comfortably Hungry, A is for Apple

Places: England, Stirling, Scotland, Studio City, California

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