The course starts with an overall timeline of the major changes in food technology and sources, then studies a few periods in depth starting with Roman and medieval. For each one, we look at where food came from, how social history affected food and vice versa, how it was served, and how food has affected our language. On the way we will study some specific foods such as sugar, and the potato, look at how the really spectacular feast items were produced, and the various forms of evidence available to us and how they can be interpreted. This is normally a ten week course rather than eight, so to some extent the choice of subjects will be made by the class. Each session will normally end with a few recipes for you to try at home. Since this is Spring term, the final session may include a look at Lent and Easter traditions.
Course aim
To discover the changes in cookery from ancient times to this century, with an emphasis on British history.
Do I need any particular skills or experience?
- This course is for beginners
By the end of the course I should be able to:
- Have an overall understanding of what ingredients are possible in each era
- Refrain from putting four and twenty blackbirds in a pie, despite knowing how to do so
- Have a healthy distrust of historical remedies, and of modern interpretations of historical recipes
- Be able to criticise a commercial "medieval banquet"
What else do I need to know?
An interest in food (eating, if not cooking), a minimal grasp of British history. If you want to bring along any interesting books, that will be very welcome but not required. It would be useful to have an Internet connection so as to receive copies of the slides and recipes.
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