Shakespeare in the Kitchen: A Culinary Exploration

Forget the celebrity chefs; there’s a new culinary figure making waves, and he’s digging into Shakespeare’s pantry.

Almost 400 years after the Bard’s renowned works, a professor from the Philadelphia area is bringing his menu back to life.

Marissa Nicosia, an expert in Renaissance literature at Penn State Abington, has put together an ambitious book titled Shakespeare in the Kitchen. It combines history, literature, and long-lost recipes.

“I’ve been studying Shakespeare since I was a kid,” Nicosia, 41, shared. “I noticed that many of his plays referenced food.”

It’s time to break away from the gloomy stereotypes associated with the Elizabethan era.

People back then had a taste for adventure when it came to food—a real mix of ingredients that showcased their love for fresh, local produce long before it became trendy.

They sought out various vegetables, herbs, fruits, and nuts. Bread was made with several kinds of flour, and they made good use of every part of the animals they raised, seasoning their meats with an array of aromatic spices.

Luxury imports were also on their list.

Salads drizzled with Italian olive oil, desserts spiced with cinnamon, and sweet Caribbean sugar featured prominently in their meals.

“It was a time filled with food curiosity and experimentation,” Nicosia noted.

One of her favorite recipes is pear pie, which Shakespeare mentions in “The Winter’s Tale.” Nicosia explains this and other recipes in her book.

“They consumed a lot of game like venison, so hunting was necessary,” she said. “We’ve adapted the recipe today, making it accessible for modern cooks who might just pick up some chicken at the grocery store.”

Keep in mind, Shakespeare lacked the convenience of an oven timer.

Recipes that were meant for open flames and spit-roasting require some 21st-century creativity.

Interestingly, food references abound in Shakespeare’s plays—from Hamlet’s infamous “funeral roast” to the enigmatic “burnt eggs” and even Falstaff’s fondness for fortified wine. The Bard’s world was rich with culinary imagery.

“Shakespeare has countless food references,” Nicosia said. “Some are eerie, some vague, but many are just entertaining.”

One ingredient that captured her attention was strawberries.

The playwright, who passed away in 1616 at just 52, mentioned strawberries in “Othello,” “Richard III,” and “Henry V.” Nicosia even dedicated a chapter to strawberry preserves and provides a recipe for a spiced strawberry tart, adapted from a 17th-century version.

Her fascination with Shakespeare was sparked long before this cookbook came to light. Growing up in Verona, New Jersey, the city that inspired “Romeo and Juliet,” she developed a love for Shakespeare’s clever and often puzzling language.

Now, in her spare time, she deciphers age-old recipes from dusty old cookbooks, experimenting in her Bella Vista kitchen.

Published in April, her book features recipes like clove shortbread cookies, venison paste, and a drink called posset, which resembles eggnog.

While modern-day chefs have existed for centuries, some issues have remained constant.

Supply chain problems and raw material shortages plagued Elizabethans just as they annoy shoppers today.

Nicosia, a married mother with no formal culinary training, describes herself as an “avid home cook.” She thinks the book resonates with people simply because Shakespeare remains a captivating figure.

“He tackled themes of love, loss, betrayal, and ambition,” she remarked.

Not to mention, the food.

“If you’re into Shakespeare, whether you read his works or watch his plays, cooking something from this book can provide a delicious way to engage with his world,” she added.