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“He that eats my capon, shall know me better.”

— All’s Well That Ends Well (Act II, Scene 2)

Roasted to perfection and served at noble feasts, the capon—a castrated rooster prized for its tenderness and rich flavor—was one of the most luxurious poultry options available in Shakespeare’s England. While today the word may be unfamiliar to many, in the 16th and 17th centuries, the capon was a delicacy, frequently mentioned in early modern literature, including a dozen times across Shakespeare’s plays.

But what did it mean culturally and culinarily to serve a capon in the Elizabethan era? How were they raised, what status did they hold in society, and what does their appearance in Shakespeare’s works reveal about daily life and dining customs of the time?

To help us explore the fascinating world of capons, roosters, and poultry practices in Renaissance England, our guest this week is food historian and prolific author Ken Albala.

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When we think of Shakespeare collaborating with another writer, the name John Fletcher quickly comes to mind. Together they penned Two Noble Kinsmen, All is True (also known as Henry VIII), and the now-lost play Cardenio. But what do we actually know about the working relationship between these two men? Did they sit down side-by-side at a table to write, or pass drafts back and forth in letters?

Thanks to new research into the living arrangements of early modern Londoners, we have fresh insight into the possibility that Fletcher and Shakespeare were not just professional collaborators—but next-door neighbors. This week, we’re exploring the archival evidence that places them both on Bishopsgate Street in the late 16th century.

Our guest is Domenico Lovascio, whose article “Giles, John, and Will: The Fletchers and Shakespeare in Bishopsgate Street, London, 1596” offers a compelling look at the real-life proximity of these famous playwrights.

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