What food did the Capulets eat in 1590?

There is no specific mention of the food the Capulets ate in 1590 in William Shakespeare's play "Romeo and Juliet." However, the play provides some insights into the culinary practices and preferences during that time period.

Bread: Bread was a staple food for people of all social classes in the Elizabethan era, and it is likely that the Capulets, as a wealthy family, would have had access to various types of bread, including white bread, brown bread, and rye bread.

Meat: Meat was a luxury item and a sign of wealth, and the Capulets would have likely served various meats at their banquets and feasts. Common meats during that time included beef, pork, mutton (sheep meat), venison (deer meat), and fowl (chicken, geese, pigeons).

Fish: Fish was also consumed, especially during Lent and other religious fasting periods. Common types of fish included cod, herring, salmon, and pike.

Fruits and Vegetables: Fruits and vegetables were grown locally and were a part of the diet. Common fruits included apples, pears, plums, cherries, and grapes. Common vegetables included cabbages, onions, carrots, turnips, and leeks.

Spices and Herbs: Spices and herbs were used to add flavor to food and were considered valuable commodities. Common spices included pepper, cinnamon, nutmeg, cloves, and ginger. Herbs such as rosemary, thyme, parsley, and mint were also used.

Sweet Dishes: Sweet dishes were enjoyed as desserts or snacks. Common sweet dishes included pies, tarts, custards, and candied fruits. Honey and sugar were used as sweeteners.

It's important to note that the availability of food items could vary depending on the season and the region where the Capulets lived.