“He that eats my capon, shall know me better.” 

 — All’s Well That Ends Well (Act II, Scene 2) 

Roasted to perfection and served at noble feasts, the capon—a castrated rooster prized for its tenderness and rich flavor—was one of the most luxurious poultry options available in Shakespeare’s England. While today the word may be unfamiliar to many, in the 16th and 17th centuries, the capon was a delicacy, frequently mentioned in early modern literature, including a dozen times across Shakespeare’s plays. 

But what did it mean culturally and culinarily to serve a capon in the Elizabethan era? How were they raised, what status did they hold in society, and what does their appearance in Shakespeare’s works reveal about daily life and dining customs of the time? 

To help us explore the fascinating world of capons, roosters, and poultry practices in Renaissance England, our guest this week is food historian and prolific author Ken Albala. 

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