Here's something else I watched a few nights ago.
Tudor Monastery Farm is a BBC documentary series that ran for six episodes, from 13th November 2013 to the 18th December 2013.
The series stars archaeologists Peter Ginn and Tom Pinfold, and freelance
historian Ruth Goodman (who's very good preparing and cooking foods that our ancestors, such as the Anglo-Saxons, Tudors or Victorians, enjoyed). The team discover what farming was like during the Tudor period at the Weald and Downland Open Air Museum in West Sussex.
They run a farm exactly as farms in Tudor England were run, even dressing up as Tudors, and even visiting the local "village" (which is actually a selection of 50 genuine historic buildings - including houses, shops, sheds, cattle sheds, cottages, farmhouses, barns, smithies, halls, kitchens etc - dating from the thirteenth to nineteenth centuries which were threatened with destruction but which, instead, were dismantled and transported to the open air museum where they were reassembled) in which all the "villagers" are all dessed as Tudors.
The series follows on from previous similar BBC series -
Victorian Farm, Victorian Pharmacy, Edwardian Farm and Wartime Farm - all of which starred Ruth Goodman and two other historians or archaeologists.
A few nights ago, there was a special Christmas episode called
Tudor Monastery Farm Christmas, in which Ginn, Pinfold and Goodman rediscover how the farms of Tudor England celebrated the twelve days of Christmas.
Today we think of Christmas as a relatively modern, post-Victorian celebration, but the Tudors took it very seriously indeed. For a start, they celebrated for the whole Twelve Days of Christmas, with many manorial rules stipulating that “villeins are to do no work” on the Lord’s land for the 12 days.
Although Christmas was celebrated very differently in Tudor times, if anything the celebrations were even bigger. All work stopped on Christmas Eve for 12 days of revelry and feasting. While Peter and Tom decorate the farmhouse with holly and ivy, Ruth prepares grand banquets for the farmworkers. The Christmas Day feast was particularly special and featured a pig's head rather than a turkey as its centrepiece.
Ruth shows us how the Tudors de-skulled, pickled, stuffed and cooked a pig's head for the Christmas feast
Most farmers could not afford to feast every day but the monasteries held a special mass and banquet on each of the 12 days of Christmas. The fifth day, the Feast of Thomas Becket, was particularly important. Red meat was thought to stimulate virility, so monks ate poultry such as swan and game. Tom and Ruth learn the art of falconry - the main way of catching game birds. The team also indulge in archery, the most popular sport of the era, whilst Tom learns how to make bagpipes, the most widely played instrument of the day.
The culmination of Christmas was marked by a frenzy of music, food and alcohol. The main treat was Twelfth Night Cake. A dried pea was hidden in the cake - the precursor to the sixpence in a Christmas pudding - and whoever found it would be appointed the 'Lord of Misrule' for the night, leading the celebrations. Tudor life was hierarchical and strictly organised but, at Christmas, the rules were relaxed and the roles reversed, so that the Lord of Misrule had, for one night, authority over his boss and social betters and everyone else at the festivity. He was a figure so popular that even the King himself had one at Court.
Finally the revellers head out 'wassailing' - an early version of carol singing which originated many songs still sung today such as 'We wish you a Merry Christmas' and 'Ding Dong Merrily on High'.
WATCH HERE: http://www.bbc.co.uk/iplayer/episode/b03ndb8c/Tudor_Monastery_Farm_Christmas/