On the Monday before Lent, wrote comedic poet John Taylor in 1639, a farmer returned home to his wife ‘busily making Pancakes for him and his family’. After he criticised the quality of the fare – ‘the coursenesse of the flower, the taste of the Suite [suet- fat], the thicknesse of the Batter’ – the farmer’s wife decided to teach her husband a lesson, ‘knowing he was better experienced in the Plough, than the Panne, and to eate Pancakes better than to make them’! Telling him to wait outside with his back to the door and the plate outstretched in front of him, she promised to toss the pancake through the chimney from which it would land merrily onto his dish. Instead, in retribution for his snide comments, the wife ‘came suddenly behinde him, & with the pan and all clapt the Pancake upon his head’. With his hair ‘well basted with the fat of the Panne’, the ridiculed husband scorned his wife as ‘an arrant Shrew’ and named the day ‘Shrewes Munday’ and the next ‘Shrews Tuesday’ in her honour. Read more
Posts from the ‘Elly Barnett’ Category
by Elly Barnett – @eleanorrbarnett
By Christmas 1940 almost all of Britain’s major cities had been hit by extensive bombing raids, amongst them the devastating London Blitz of September and the destruction of Coventry in November. 24,000 British civilians had died, and families were displaced as children were evacuated from cities and parents went to serve in the war. Read more
From nose in a book to nose in the kitchen – musings on the place of historians in recipe recreation
When I explain that I am researching the links between food and the European Reformations, I am usually met with premature praise for my (in reality non-existent) cooking skills. The obvious location in which to research food, they assume, is the kitchen. The cooking of historical recipes, moreover, has gained much public exposure recently, especially after last week’s Tudor theme on the nationally-coveted show, The Great British Bake Off. Meanwhile, food is increasingly becoming a legitimate and flourishing subject of enquiry in academia, as it moves away from traditional historical narratives. How then, should historians react to this popular interest in historical cooking, and is there any academic value in moving research from the archives to the kitchen? With these questions in mind I attempted to recreate an early-modern blancmange… Read more
Elly is an MPhil student in Early Modern History. Her current research focusses on the links between food and the English Reformation.
For most of us, the long Easter weekend was filled with family, drink, and an excessive amount of chocolate. Of course, Easter Sunday is the principal Christian feast in the liturgical calendar, a celebration of the resurrection of Jesus Christ. Recent historians of the medieval and early modern period have recognised that religious identity is linked to the physical self rather than just the intellectual mind, involving taste, smell and touch. With that last piece of chocolate egg remaining, then, I offer some thoughts on the history of Easter eggs in England and their importance to the religious experience of medieval and early-modern Christians. Read more