In Elizabethan England, feasts were grand, daylong spectacles overflowing with a sumptuous array of fanciful foods (but without knives or forks). Food historian Francine Segan, author of Shakespeare’s Kitchen, serves up rich tidbits of culinary history, introducing Elizabethan cooks, their recipes, and the extravagant dining customs of 16th- and 17th-century Europe. Fire-breathing roast peacock anyone?
