The History of Royal Food and Feasting

December 21, 2016

Christmas 2016: Victorian Plum Pudding

by Prof Kate Williams Christmas Pudding is when the British Christmas dinner becomes theatre – as the pudding is brought in, drenched in brandy and set alight – and the diners dive in to find the silver sixpence… But Christmas… Continue reading

December 19, 2016

Christmas 2016: Sugar and Spice and All Things…

by Dr Richard Blakemore [1] Samuel Pepys, the famous diarist of the mid-seventeenth century, enjoyed Christmas (as we learned in the third post of our Christmas 2016 series). In 1661 he recorded spending a merry evening with friends; five years… Continue reading

December 16, 2016

Christmas 2016: Indulgent Georgian Drinking (Chocolate Wine)

by Dr Ruth Salter There are many indulgent foods that are synonymous with Christmas today, but two of the key ones must surely be chocolate and alcohol. True, the turkey and its trimmings are Christmas classics, but it’s those festive… Continue reading

December 12, 2016

Christmas 2016: The History of the Humble Mince Pie

by Prof Helen Parish Some 400 million mince pies are consumed in the UK every year. A large number of them are left at the foot of chimneys around the world in anticipation of a visit from Santa Claus, but… Continue reading

December 9, 2016

Christmas 2016: Twelfth Cake

by Prof Anne Lawrence Twelfth Night: or King and Queen’ by the early-modern poet, Robert Herrick begins: Now, now the mirth comes With the cake full of plums, Where bean’s the king of the sport here; Beside we must know,… Continue reading