Of Cockentrice and Cockatrice: A Monstrous Feast
Stuff To Blow Your Mind
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Exploring Bizarre Tudor Cuisine and Extravagant Dishes
This chapter explores the extravagant and unusual dishes from Tudor cuisine, featuring bizarre items like sliced cow tongue pie and boiled badger. It also examines the cultural relativity of food preferences and the opulent peacock recipe from 1661 that showcases the theatricality of Tudor feasts.
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