SC - What's cooking at the Tabard?

[Ben Engelsberg]

Other things that seem likely are:

Potage or cooked grains of some sort, possibly restored dried legumes,
Certainly local produce, eggs, and nuts might have been served.  As with
modern rustic eateries, it is probably both seasonally varied, and based
upon what is locally produced.  For the best idea, look at what could have
been preserved locally, or harvested fresh.

If we are looking at a locale near the sea, all manner of dried fish,
fresh fish, etc are also likely.

On Sat, 22 May 1999, Laura C Minnick wrote:

> Greetings all!
> 	
> 	A question came up the other day in my Chaucer seminar- and
> everyone looked at me because they know I'm into medieval food- but I
> really didn't have a decent answer- and the question was:
> 
> 	What did they serve at the Tabard Inn?
> 
> 	My best guess was sausage, cheese, bread, ale, wine, maybe pies.
> Does anyone else have ideas about tavern food?
> 
> 'Lainie
> -
> Laura C. Minnick
> University of Oregon
> Department of English
> -
> "Libraries have been the death of many great men, particularly the
> Bodleian."
> 	Humfrey Wanley, c. 1731
> 
> 
> 
> 
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