by CCash | Jan 26, 2026 | Blog, Podcast Episodes
with Samantha Bilton From delectable marchpane in Romeo and Juliet, and the herbs of the Merchant of Venice to stew’d prunes of Henry IV, and carving capons in Love’s Labour’s Lost, there is a wide gambit of meals consumed in Shakespeare’s plays that span from bawdy...
by CCash | Jul 21, 2025 | Blog, Podcast Episodes
“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...
