A lack of red meat on the medieval table meant the diners were having a humble meal, and fish was a convenient substitute protein.
Initially, an exploratory ethnographic study was conducted at a pre-festival medieval banquet to explore dimensions of food and beverage apparent in the literature. This informed a resultant survey which was administered at the festival tournament.
Wondering what to plant in your garden this year? Take some advice from an elderly gentleman living in a big city!
The growth of tea as a beverage in China began under the influence of Buddhism during the medieval period and then was legitimized among the population at large through the efforts of Lu Yu (733-804)
Author Toni Mount is back again, but this time with an in-depth look at daily life in Medieval England. Her book, A Year in the Life of Medieval England, explores war, medicine, marriage, disputes, work, and cooking. A fascinating almanac of bits and bobs about Medieval England from the most most mundane, to the most important events in its history.
Can you tell history through a pint? Or a cup of coffee perhaps? According to Dr. Matthew Green you can. The historian and author turned his passion for history into Unreal City Audio: London Walking Tours.
Professor Benn examines one significant way in which tea, a relatively new beverage in Tang-dynasty China, was first consumed and understood, alongside other decoctions intended to promote health and wellness.
Naomi Sykes takes a taste of venison amid the Feast Halls of Anglo-Saxon England
From boiling vegetables to smelly pots, here are 10 medieval cooking tips from the 10th century.
What follows is not precisely scholarly, but it is one of those delightful byproducts of scholarly work that feed our curiosity.
‘This is a vile fish of no value; therefore cook it the way you want.’ ~ Liber de Coquina, a 14th century cookbook.
A guest post on medieval food and feasting in the Middle Ages by author Regan Walker.
A talk about the famous tale of Alexander the Great’s exploits, The Alexander Romance. The story was retold in numerous versions, and many different languages, from the fourth to the sixteenth centuries and was a popular romance during the Middle Ages.
Our review of Toni Mount’s fascinating look at medicine in the Middle Ages in – Medieval Medicine: Its Mysteries and Science by Toni Mount.
Medieval people ate a lot of bread. A lot. They ate pounds of bread every day, and even used it as plates – or trenchers – which sounds both practical and delicious (although trencher bread was usually stale).
Salt was an integral part of medieval life: not only is some salt a necessary part of a human diet, but it’s also essential for preserving food such as meat, seafood, and dairy products in the absence of refrigeration.
Pears have been a popular fruit since ancient times, but the medieval scholar Alexander Neckam raised some warnings about the eating this food (especially without wine).
A look at the history behind Epiphany and Twelfth Night.
Here are a few hangover cures from days gone by, because people who partied like it was 1399 also needed a little help the morning after.
By comparing archaeological evidence of cooking utensils from urban and rural contexts in Norway ca. 1,000–1,500 AD – in this case new technologies represented by imported ceramic vessels versus domestic steatite vessels and new types of stone griddles – my aim is to examine how new ways of preparing food were transmitted, either incorporated into routinised practises, ignored or transformed.
Surviving Winter in the Middle Ages: How did people stay warm? What did they eat? What did they do?
The Supersizers Eat… was a BBC television series about the history of food. Starring restaurant critic Giles Coren and comedian Sue Perkins, they produced a dozen episodes experiencing the food culture from ancient Rome to the roaring twenties.
What was on the table of medieval Jews? Here is a list of five foods that would have been enjoyed during Hanukkah in the Middle Ages.
For the Knyʒhtys tabylle and for the Kyngges tabylle: An Edition of the Fifteenth-Century Middle English Cookery Recipes in London, British Library’s MS Sloane 442
The present thesis offers an edition of some fifteenth century Middle English cookery recipes, more specifically those of the Sloane 442 manuscript (MS Sloane 442), located at the British Library, London. The cookery recipes of this collection were most likely meant for the tables of the upper classes