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The fruits and vegetables are cut into hearty pieces to catch the zesty cilantro lime dressing

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Willet and Phillis Cunningtons Handbook of English Costume in the Seventeenth Century (1972) describes doublet styles of the first half of the 17th century, noting that first style consisted of a body that was: close-fitting, long waisted, often busked with whale bone, and the front lining stiffened with buckram, canvas or thick material was usually with belly piecesthe doublet was lined and often quilted throughout the waistline was low [and] was studded all around with pairs of eyelet holes bound with thread for the attachment of breechesA high standing collar sometimes sloping to a V under the chin. (13) The Met has a 1620s doublet in their collection with some of those features (Fig