<rdf:RDF xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:dcterms="http://purl.org/dc/terms/">
<rdf:Description rdf:about="http://collections.ecu.edu/items/show/815">
    <dcterms:title><![CDATA[<strong>Dinnerware</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[Tower House Parlor]]></dcterms:subject>
    <dcterms:description><![CDATA[On the table sit wooden plates.  The household may have used pewter plates instead.  Spenser would have had a good diet consisting of different kinds of meat, including deer, sheep, domestic and wildfowl, goat and (more rarely) pork; seafood; various grains, particularly wheat, barley and oats; milk products; fruit and vegetables from an orchard and kitchen garden that he probably had (see Tower House Parlor: Apples); and probably honey and beer.<br />
<br />
Other table objects here, in the Great Hall and in the Ground Floor Parlor are modeled after Tudor-era facsimiles in wood and pewter found at Barrycourt Castle,  Co. Cork.]]></dcterms:description>
    <dcterms:creator><![CDATA[Dr. Thomas Herron, ECU]]></dcterms:creator>
    <dcterms:source><![CDATA[Bibliography:<br />
Andrew Hadfield, Edmund Spenser:  A Life (Oxford:  Oxford UP, 2012): 218, 220-21.<br />
<br />
Eric Klingelhofer, “Edmund Spenser at Kilcolman Castle: the archaeological evidence.”  Post-Medieval Archaeology 39.1 (2005), 133-54.]]></dcterms:source>
</rdf:Description></rdf:RDF>
