Eat Medieval: A Christmas Feast
6th-10th December 2021
Join the Eat Medieval team for festive recipes from medieval Germany, France and England. What better way to start the Christmas season than with a taste of Christmas Past? Our unique combination of top chefs and academic experts will introduce you to recipes to impress your guests and bring something different to the table from medieval France, Germany, and England. Kick off Christmas medieval style.
Our new 5-day online course: Eat Medieval: A Christmas Feast
6th-10th December 2021
We have 14th and 15th century recipes for puddings, pies, sauces, vegetables, and all the trimmings of Christmas. Try Sawse Madame, Agraz, Bourbelier de Sanglier, orange sauce for Partidge, Salmon, and lots and lots more. Discover a wonderful Christmas Castle made of pastry with sweet and savoury fillings, a boar’s head, and desserts: poached pears, Gingerbread, and Creme Bastard. And in addition, different ways to spice up your wine. All of this with films and podcasts on the period, the medieval customs of Christmas, the recipe collections and their ingredients, medieval art, manuscripts, and music.
We’ll take the original recipes and present them with the help of Blackfriars chefs for the modern palate and introduce you to the historical period as well through films, podcasts explaining the period, the history, and how medieval people lived. We also have live Q&A sessions and a lively Facebook page to show-off your own creations!
Preview what we offer – Our Courses will show you what to expect!
Medieval Food. Modern Chefs. Online.
Medieval food was one of the great cuisines of the world. Uncover the roots of modern culinary tastes in the company of chefs and scholars and be inspired to try something old to create something new.
The north east of England is home to a rich medieval heritage and a lively food scene. Combine the two and something very special happens. Eat Medieval is a flourishing partnership between Blackfriars Restaurant, Newcastle, and Durham University, UK.
Modern food concerns have much more in common with medieval culture than we might think: seasonality, sustainability, and provenance were as important in the 12th century as they are in the 21st.
Our partnership seeks to explore the medieval culinary past – its traditions, its sources, and its broader cultural messages – through a modern lens. Together, we’ll re-discover old flavours, re-trace ancient trade routes, and re-vivify centuries-old dishes for modern palates.
Scholarship and Gastronomy
Combining the expertise of a restaurant and a university is exactly what Andy Hook, owner of Blackfriars Restaurant and Giles Gasper, Professor of Medieval History at Durham University have done.
With chefs and scholars from both places, and friends from further afield, we’ve been working together for the last ten years, supported by Durham’s Institute of Medieval and Early Modern Studies. .
Join us in our passion for food, history, culture, and sharing stories.
What we do, and what you can do with us
The website will tell you about the nature of the partnership. The unusual combination of academic research and practical application provides a creative edge. Knowing what medieval recipes say is one thing, knowing how they might have worked, needs the practical experience of professional chefs.
Why not try one of our online courses? These run every 3 months or so, with repeats (so you won’t miss out). Join us as we move across the European medieval recipe collections, from the 12th to the 15th centuries, and through the seasons and festivals. Log-in from wherever you are – this is global!
Live Talks and Tastings
When life runs as normal we hold a twice-yearly lecture and lunch at Blackfriars. We also run food tastings and experience days for university students and the public, in the UK and abroad. Andy and Giles ran Eat Medieval events in 2019 at the Culinary Institute of America, at Copia, Napa, California.
Our project is built on new ideas. Scholars, chefs, and anyone with a taste for the past, we’d love to hear from you! Please get in touch if you’d like to know more.
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