This past weekend marked the 400th anniversary of William Shakespeare’s death. The famous poet and playwright, who is also known as the Bard of Avon, has left a significant mark on language and culture, even nearly half a millennium later.
And while his characters and their wit are the main focus of his stories, Shakespeare seemed to always be sneaking food references into his plays. Although it could have just been a code to get by with racy writing, others would prefer to just think of ole William as an early foodie.
We’ve gathered below 10 different food references and recipes for you to play the part of a Shakespearean character:
Twelfth Night: Act 2, Scene 3
Do you think because you are virtuous, that there shall be no more cakes and ale?
As You Like It: Act 3, Scene 2
Truly, thou art damned like an ill roasted egg, all on one saide.
Antony and Cleopatra: Act 2, Scene 1
Eight wild boars roasted whole at breakfast, but twelve persons there.
Twelfth Night: Act 1, Scene 3
I ama great eater of beefd and I believe that does harm to my wit.
Henry IV, Part I: Act 3, Scene 1
O, he is as tedious as a tired horse, a railing wife; worse than a smokey house: I had rather live with cheese and garlic in a windmil, far, than than feed on cates and have him talk to me in any summer-house in Christendom.
Richard III: Act 3, Scene 4
My lord of Ely, when I was last in Holborn I saw good strawberries in your garden there; I do beseech you send for some of them.
All’s Well That Ends Well: Act 5, Scene 3
Mine eyes smell onions; I shall weep anon.
Romeo and Juliet: Act 4, Scene 4
They call for dates and quinces in the pastry.
Winter’s Tale Act 4, Scene 3
Let me see; what am I to buy for our sheep-shearing feast? Three pound of sugar, five pound of currants, rice,–what will this sister of mine do with rice?
The Merry Wives of Windsor Act 1, Scene 1
Wife, bid these gentlemen welcome. Come, we have a hot venison pasty to dinner: come, gentlemen, I hope we shall drink down all unkindness.