What did people really eat in Shakespeare’s England? In her new book, Much Ado About Cooking, food historian Sam Bilton uncovers the vibrant and surprising world of early modern cuisine—where sugar was locked away like treasure, fresh salads were everyday fare, and a “banquet” meant a “post-feast after party” dessert course.

Bilton brings to life the flavors behind Shakespeare’s food references: mince pies, herb-packed green sauces, saffron-brightened tarts, and even whimsical dishes crafted to look like something else entirely. These foods reveal a world shaped by global trade, humoral medicine, and a delight in spectacle.

In this episode, Bilton discusses how cooking, dining, and food imagery can open a new window onto Shakespeare’s plays and the people who lived, ate, and celebrated in his time.

From the Shakespeare Unlimited podcast. Published December 16, 2025. © Folger Shakespeare Library. All rights reserved. This episode was produced by Matt Frassica. Garland Scott is the executive producer. It was edited by Gail Kern Paster. We had help with web production from Paola García Acuña. Leonor Fernandez edits our transcripts. We had technical help from Hamish Brown in Stirling, Scotland, and Voice Trax West in Studio City, California. Final mixing services provided by Clean Cuts at Three Seas, Inc.

Sam Bilton is a food historian, author and presenter of the award-winning “Comfortably Hungry” and “A is for Apple” podcasts. She has written books on the history of gingerbread, saffron and chocolate, and writes articles on food history for a variety of print and online publications. Sam has also hosted several Shakespeare-themed supper clubs over the years. You can find out more details about Sam on her website: sambilton.com.