Folger Shakespeare Library: Shakespeare Unlimited

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