CulinaryArchaeology

Medieval beef roast with garlic sauce from Mainus de Maineris' Opusculum de Saporibus (14th century). Subtitles in English and Italian. youtube.com/watch?v=Ng3Sx_…

Just got back from visiting friends in Crete. Whilst out there I made them my medieval sweet flan using the recipe from my YouTube video (check it out: link👇) though I did use dark rather than light muscovado sugar -- SO good! 😋 @PaulHRoberts @dids60 youtu.be/c1DRaWKTtOQ

Originally, Benedictine monks weren't meant to eat meat from quadrupeds (unless very ill). Find out how things changed 👇. The monks from 13th-cent Rochester Priory are my focus. Post includes new translations from @RochesterCathed's Custumale Roffense. modernmedievalcuisine.com/2022/04/16/mon…

#StandWithUkraine Making my latest recipe, the Rochester Priory Flan, available as a free download but asking folk to donate to the Ukraine Humanitarian Appeal. Details: modernmedievalcuisine.com/2022/03/28/sta… @RochesterCathed

Ancient Roman pork roast with a sauce based on myrtle berries from De Re Coquinaria. Subtitles in English and Italian. youtube.com/watch?v=LyY5W-…

There are numerous recipes for gruel in medieval collections. The recipes we find, however, are not for basic peasant fare: oatmeal and water. Rather, gruel was 'enforced', enriched. Find out more in my new video: youtu.be/ULkOdptCl2s

Ancient Roman pork collar from De Re Coquinaria. Subtitles in English and Italian. youtube.com/watch?v=D1DWNm…

This is not just food. This is a medieval queen's food! modernmedievalcuisine.com/2022/02/11/pay…

Do you like marmelade? Marmelada was the Portuguese name for a sweet, solid, quince paste. It was imported to Britain by the late 15th century as a luxury good. The 18th century saw the rise of the transparent orange ‘jelly’ marmelade with finely cut peel. Love or hate it?

Prepping hastlettes of fruyt... from Richard II's cookery book c.1390 but with a few modern tweaks. These are still to be glazed with saffron & egg yolk then roasted... finished pics and recipe will go into a blog post.

@UCDExperimentex I’m so sorry Dolores, that was a rotten day for sure!

A very mubble-fubble day as our faithful old labrador, Delilah will be visiting the vet tomorrow for what looks like the last time

Calling food scholars, writers, activists, artists for a special issue on #food and #water: gastronomica.org/2021/10/13/wat… Inviting original research, critical translations, and other food phenomena. Deadline May 15. #CFP #foodstudies #foodstories @ucpress

Medieval chickpeas and meat from a beautiful Indian manuscript dating back to the 15th century. Subtitles in English and Italian. youtu.be/61TPfqoVdSQ

Ancient Roman Encytum, a funnel cake made with cheese, spelt, and honey from Cato's De Agri Cultura. In the article you find the original recipe and our translation. The video is subtitled in English and Italian. historicalitaliancooking.home.blog/english/recipe…

It is available on Patreon the translation of the first five books of De Re Coquinaria, the most extensive source of ancient Roman recipes. The 5th book, titled Ospreon, collects recipes for cereals and legumes. patreon.com/posts/apicius-…

Ancient Roman ham in crust from De Re Coquinaria. Subtitles in English and Italian. Merry Saturnalia! youtube.com/watch?v=TqBOcF…

Ancient Kandaulos, a recipe by Hegesippus of Tarentum dating back to the 4th century BCE. historicalitaliancooking.home.blog/english/recipe…

One of my articles for the @DublinInquirer

@rhona_o @irish_writing Thanks Rhona, I’m very chuffed.

@CulinaryArchae1 @irish_writing Congratulations Maeve 🎉🎉🎉 that's a great achievement!!

Last night I was incredibly honoured to win the ‘Emerging Voice’ category in the @irish_writing , judged by the Irish Food Writers’ Guild

@Louise_Brennan_ @ucddublin @irish_writing Thank you Louise, it was quite unexpected.