This month we’re taking a look at the modern cultural phenomena of “superfoods” and the latest Nordic sensation on the market – dried fish!
I’d like to suggest a few common and simple medieval recipes for your table.
For more adventures in weird “Viking” food, this month we’re delving deeper into the history of Viking Age and medieval Scandinavia and their culture of milk-drinking.
A medieval structure, believed to be the remains of one of the oldest whisky stills ever discovered, has been unearthed at Lindores Abbey.…
Can there be such a thing as ‘Viking Salt’? Beth Rogers, in the first post for her new column on Medieval Food, looks for the answers behind this unusual product and how the Vikings are being associated with healthy eating.
After the end of the Viking age, Scandinavian food culture changed due to contacts and cultural influences. The upper classes were inspired by dishes of continental Europe, and we start to get some literature that can give us more insights into the food culture.
A radical new approach combining archaeology, genetics and microscopy can reveal long-forgotten secrets of human diet, sanitation and movement from studying parasites in medieval poo.
New research reveals that many of the most familiar fruits in our kitchens today were cultivated in Central Asia over a millennium ago
A 14th-century recipe for making an omelet.
This paper will try and draw out the picture of mead in Viking Age Iceland, a picture worth elaborating on due to the importance of Icelandic sources of information for an even larger culture.
We know some things about Sassanian cuisine in directly or by inference. For instance they Persians have taken up on idea of sugar, which had been obtained from sugar cane sap in India and developed a theory about the kind of a super refined white sugar coat. And that they had taken the first steps down the road to the despair for our dentists by exploring syrup.
‘Nomadic groups likely had access to a wider variety of foods. Through their mobility, they promoted far-reaching networks along the Silk Road, and therefore had great potential to influence trends and cultural changes’
In this issue, we look medieval cannibalism, dietary advice to a king, animal sex in art, the medieval precinct of St. Paul’s, visit Dorchester Abbey, and look at the life of Edward II.
Colour often has a great influence on how we perceive the food we eat. It can make food appear more appetising, or even warn that something is wrong. This was just as true for diners in the Middle Ages as it is for modern consumers.
This talk explores what foods were recommended by Sephardic authors as part of a healthy and spiritually rewarding lifestyle, as well as how Sephardic cuisine had a prominent place in the literary and cultural imagination of medieval Christian Spaniards.
Banish the January doldrums with our latest issue featuring Sirens, the Bayeux Tapestry, Joan of Arc, and a trip to Ireland.
Was not spilling beer important enough to be considered a miracle? For one seventh-century writer it was!
This dissertation analyzes newly uncovered archival data and printed primary-source material related to French and English cooks employed in great households between 1350 and 1650.
The idea that it was wrong to meat in the Middle Ages was certainly not widely held. Most people would consume meat from cattle, sheep and other animals without any vexation. However, one well-known 11th century poet was not only a vegetarian, but also a practicing vegan.
This article aimed to explain the reasons why Asian spices including pepper, ginger, and cinnamon were considered as special and valuable drugs with curative powers in the Medieval Europe.
Beekeeping from Antiquity Through the Middle Ages By Gene Kritsky Annual Review of Entomology, 2017. 62:249–64 Humans and honey bees have a long history…
The food supply of the temperate lands of early-medieval western Europe, and the ways in which its peoples dealt with the central problem of feeding themselves, has been subjected to a variety of interpretations in recent years.
The manuscript ‘Tacuinum Sanitatis’ shows modern readers how medieval bakers prepared bread.
If the Renfair people can get this right, how does the Medieval Times menu perform?