William Shakespeare, like many people of his time, had a varied diet that reflected the culinary practices of 16th and 17th century England. His meals would often include common meats such as beef, pork, and chicken, along with fish from the surrounding rivers and sea. Game birds like pheasant and partridge were also popular choices, particularly among the wealthier classes.
In addition to meats, Shakespeare likely enjoyed an assortment of vegetables and grains. Peas, beans, cabbages, and leeks were staples, often accompanied by bread made from rye or wheat. Pottage, a type of thick soup or stew, was a common meal that often included whatever leftovers could be found.
Fruits such as apples, pears, and berries were common, either eaten fresh or used in desserts. Spices and seasonings like salt, pepper, and cinnamon added flavor to many dishes, though they were more expensive and typically reserved for the affluent.
Overall, Shakespeare’s diet would have been a mix of rich and simple foods, influenced by social status and local availability, showcasing the eating habits of Elizabethan England.