Food
Talking About Fowl and Fruits on the Bard’s Table
Elizabethan food, the victuals that fattened Falstaff, will be covered in a talk on April 23, the Bard’s birthday, by Francine Segan, the author of “Shakespeare’s Kitchen: Renaissance Recipes for the Contemporary Cook.” Dining habits will also be covered, and there will be a dish to sample.
Posted — UpdatedBy FLORENCE FABRICANT, New York Times
Elizabethan food, the victuals that fattened Falstaff, will be covered in a talk on April 23, the Bard’s birthday, by Francine Segan, the author of “Shakespeare’s Kitchen: Renaissance Recipes for the Contemporary Cook.” Dining habits will also be covered, and there will be a dish to sample.
— “Shakespeare’s Kitchen: Elizabethan Daily Life in Food,” April 23 at 7 p.m., $45, 92nd Street Y, 1395 Lexington Ave. (92nd Street), Manhattan, 212-415-5500, 92Y.org.
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