In 1377 a fabulous medieval Christmas banquet was celebrated in the ancient royal castle at île des la Cité. A newly opened exhibition tells the story
We all know that medieval chicken soup is a great healer for anyone suffering from pneumonia, asthma, or just an ordinary cold. But it is also comfort food
Medieval Spanish cookbooks witness to a diverse cultural heritage inspired by Arab as well as Catalan and Castilian traditions
The remains of a Castilian king and his family from the 14th century reveal a diet rich in wheat bread and meat.
From Sweden comes an old bishop’s manual dating from c. 1520. It tells the story of how Christmas was celebrated in Linköping in Östergötland.
In the Early Middle Ages eels were abundant and served as comfort food for hungry peasants. Later it turned into a very expensive delicatessen.
Lammastide means the time has come for ‘loaf-mass’, the ancient offering to God of the first bread of the season. Before came the season of pease-loaf
Fascinated with Tudor royal feasts and food? Free online course on "Royal Food and Feasting" is offered by the University of Reading.
The zodiac sign for summer is Cancer. Mythology tells us, it was all about Hercules, but the rest of us know it is about a delicatessen - crayfish
RECIPE: Make your own medieval butter and preserve it in an Irish Bog. Brian Kaller tells us how wrap it up and dig it unter
Mulled wine was known in Antiquity and continued to be a favourite during the Middle Ages. Here are some recipes In Antiquity mulled wine was known as “conditum paradoxum”. According to Apicius, a Roman gourmet from the 1st century AD, it was prepared by first mixing wine and honey in order to boil, skim and …
Tandry Whigs are soft buns served on St. Andrew's Day on the 30th of November. The modern version has medieval roots. Here is a recipe.
It is pretty obvious that the food eaten at the battlefield of St. Crispin’s eve in 1415 were not the delicious seed-cakes, which were traditional fare at the end of October when sowing was finished. But dreamed they must have done...
Fish filled with nettles and grilled over a blazing fire were on the menu in medieval Caravate near Lago Maggiore
Martinmass is celebrated the night before by merrymaking and feasting. Since the middle ages roast goose has been on the menu east of the Rhine
Here are the recipes for cakes of all sorts, which seem to have been part of the early celebrations of All Saints and All Souls