A five-day virtual cookery course which revisits the collection of 12th-century sauces, is being staged from 4-8 October 2021.
I found that the word ‘diet’ does come into English – it’s originally Greek and then Latin – during the Middle Ages as early as the 13th century and it has a wide range of meanings from a whole course of life, a way of living or thinking, a way of feeding a restricted prescribed course of food for those who are ill or in prison.
The following tips are taken from De observatione ciborum epistula, written by Anthimus to Theuderic I, King of the Franks around Metz between 511 and 534.
Organic residues on ceramic pottery are a valuable resource for understanding medieval cuisines of Islamic-ruled Sicily, according to a study published today in the open-access journal PLOS ONE.
This paper examines three shared perspectives that guildspersons of the Rôtisseurs,Charcutiers, and Cuisiniers of Paris took pains to teach to their apprentices.
An interactive five-day online medieval cookery course with recipes from the Forme of Cury, the most famous English cookbook of the Middle Ages, is being hosted by Blackfriars Restaurant in Newcastle in collaboration with Durham University’s Institute of Medieval & Early Modern Studies.
In this illustrated talk, medievalist Kathryn Rudy considers diverse approaches to fake blood and flesh.
A team of scientists have found the first evidence of a religious diet locked inside pottery fragments excavated from the early medieval Jewish community of Oxford.
Delve into the period cookbooks, artworks, and courtly feasting cultures of northern Europe to discover ingredients, recipes, and customs thought to arouse the libido, heighten pleasure, increase potency or, conversely, kill the mood.
Beer: it’s delicious, it’s nutritious, and it’s inseparable from ideas of the Middle Ages. This week on The Medieval Podcast, Danièle speaks with Dr. Noëlle Phillips about medieval beer: who was making it, who was drinking it, and how the brewing industry leans on the medieval world for its marketing today.
The intriguing world of medieval Easter will be unearthed at a new virtual course staged by Blackfriars Restaurant in Newcastle in conjunction with Durham University’s Institute of Medieval and Early Modern Studies (IMEMS).
If you, like many at this time of year, have resolved to give up alcohol, then it might be a comfort to remember you are not the first in history to have attempted this. As Song dynasty writer Liu Xueji found, then as today, peer pressure and social obligations can test one’s resolve to cut back on wine.
When Ruy González de Clavijo travelled to Samarkand in the early 15th century, he would experience a wonderful new world of foods.
One can find a lot of evidence that medieval Europeans were dining on beef, pork and mutton.
It might surprise some readers to know that one of the oldest cookbooks from medieval Europe was written in Scandinavia.
Medieval Christmas to be brought to life with a virtual cooking course.
Have you ever wondered how medieval people sweetened their dishes?
How did acorns go from becoming food fit only for pigs to a delicacy for the wealthy in the Middle Ages?
”With our experts guides you’ll be able to eat medieval with confidence.”
The story of the Norman Conquest of England has primarily been told from evidence of the elite classes of the time. But little has been known about how it affected everyday people’s lives.
Early Muslim communities in Africa ate a cosmopolitan diet as the region became a trading centre for luxury goods, the discovery of thousands of medieval animal bones has shown.
A new column by Elizabeth Smithrosser will be looking at China in the Middle Ages. In her first post she looks at a very tasty treat dating back to the Tang dynasty.
Thanks to Liutprand’s sharp (and biased) report, we have the chance to peer into the cultural prejudices which characterized the relationship between the eastern and the western hemispheres of Europe
In Icelandic sagas, giants are described as awkward, evil and uncivilized, and curiously their diet mainly consists of two elements: horse meat and human flesh.