Ep 3. Tudor Feasts

Digging for Britain season 3 episode 3 explores Tudor Feasts, uncovering the eating habits and dietary practices of the Tudor elite. The episode showcases how the nation's food culture drastically changed in the 16th century, with new arrivals of ingredients and techniques from other parts of the world. The show highlights how food in Tudor times was a reflection of the economic and social status of the person.

The episode begins by taking us to the kitchens of Hampton Court Palace - an iconic Tudor palace - where the cooks are preparing a Tudor feast for guests. The palace kitchens were not only renowned for producing delicious and extravagant meals but also for their intricate and innovative cooking techniques. The team of archaeologists and historians work together to unravel the secrets of these culinary practices and the show teaches us how Tudor chefs used different cooking techniques and ingredients to create the lavish feasts enjoyed by the Tudor elite.

We then delve into the archaeological excavations at Greenwich, London, where the team discovers new insights into Tudor feasting. The dig site is believed to be the remains of a grand banqueting hall that was used to host feasts by the Tudor monarchs. The team of archaeologists uses the latest techniques to reveal the various artefacts and food remains that lay buried beneath the soil. The team discovers huge animal bones from the prestigious roasts that were the highlight of a Tudor feast.

The next section of the episode focuses on Tudor sugar, a luxury ingredient that was imported to England and an indicator of wealth. We join the specialists as they get insight into how this commodity was made and used in Tudor cooking, and how the use of sugar developed across the period. The team visits the West Indies to trace the origins of sugar and where it was grown. They reveal how this commodity played an essential role in the English economy for centuries.

The episode delves into the area of meats, showcasing how the Tudors perfected a range of techniques to create meals that impressed guests. One of the places we visit is the world-famous Smithfield meat market in London, the last fully-functioning historic meat market in London. It was here that the Tudor elite would come to get the finest meats including venison, beef, and pork. The show highlights how the market was critical in ensuring a high-quality meat supply to the Tudor nobility.

Lastly, the episode takes us to the Dining Hall at Corpus Christi College, Cambridge. The hall is one of the oldest and most historically important dining rooms in England, having been in constant use for over 500 years. The host of the episode gets access to the college's archives, where she learns feasting was a significant part of college life. The team discovers how even within the college, food and feasting was an indication of status, and how faculty, staff, and students dined at different tables. The show brings to light the importance of food and dining culture in Tudor England and gives us access to some of the cultural history of England's historic institutions.

Digging for Britain season 3 episode 3 is a fascinating insight into the Tudor culture and their love for gluttonous feasting. The show highlights how the Tudor elites viewed food as a sign of status and how the establishment of the sugar trade and effective meat markets contributed to an explosion of culinary creativity. The presenters do an exceptional job of bringing that history to life using state-of-the-art technology and archaeological techniques to trace the past of Tudor society.