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The Tudor Table: Food and Drink at the Court of Henry VIII

GETTY CENTER

Harold M. Williams Auditorium

This is a past event

Dining at the court of King Henry VIII was replete with sensual surprises. The Tudors preferred their food richly spiced, sweetened, and brightly colored. Join food historian and author Ken Albala to discover how food in Renaissance England served as a marker of status and an expression of identity and sophistication. Then enjoy a reception featuring wine, ale, and appetizers inspired by the period and the Proper Newe Booke of Cokerye (1575).

Complements the exhibition Holbein: Capturing Character, which will stay open late for attendees of this program to view.

Tickets $35; ages 21 and over. Complimentary parking.
4 p.m. Talk
5 p.m. Reception and Exhibition Viewing

As of November 4, 2021, visitors (age 12+) to the Getty Center must provide proof of full vaccination or a negative test result received within 72 hours prior to this event. For more information, see our guidelines.

Ken Albala is a professor of history at the University of the Pacific and has authored or edited 26 books on food including Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250–1650, The Banquet, Beans (winner of the 2008 IACP Jane Grigson Award), The Lost Art of Real Cooking, The Lost Arts of Hearth and Home, and Noodle Soup: Recipes, Techniques, Obsession. Forthcoming is Gelatin: Past and Future and Professor Cooks Breakfast. He has served as editor for A Cultural History of Food: The Renaissance, the Food Cultures of the World Encyclopedia, The Sage Encyclopedia of Food Issues, and was series editor of Rowman and Littlefield Studies in Food and Gastronomy for which he wrote Three World Cuisines (winner of the Gourmand World Cookbook Awards' best foreign cuisine book in the world for 2012). His courses Food: A Cultural Culinary History and Cooking Across the Ages are available from The Great Courses and Audible, which also features his History of Bourbon.