Christopher Monk

Transatlantic History Ramblings

Listen in to Brian and Lauren’s Transatlantic History Ramblings podcast as they quiz me on medieval food history, and interrogate Ray, my recipe guinea pig, on what he really thinks about my modern medieval cuisine.

Medieval culinary glossary: numbles

You may have heard of numbles, but what are they exactly? What does the evidence from medieval texts suggest?
Find out in the latest excerpt from my medieval culinary glossary.

Medieval culinary glossary: mulberries

M is for mulberries. Find out how this fruit was used in Richard II’s cookery book.

Medieval culinary glossary: lasagne

Lasagne in 14th-century England! Well, yes. Though not quite like the lasagne you may be having for dinner tonight. Find out more in the latest excerpt from my glossary.

Medieval culinary glossary: jelly

J is for Jelly. The latest excerpt from my medieval culinary glossary.

Premium content: galentine

Here’s a bonus for Premium Content subscribers. The entry for ‘galentine’ from my medieval culinary glossary.

Premium Content: Reading of Russell’s Ypocras

Premium Content: Listen to me read 56 lines from John Russell’s C15th poem, Boke of Nurture… all about making hippocras.

Medieval culinary glossary: hippocras

It’s the letter H in my glossary. And H is for hippocras. There’s a new YouTube video, too, for you to watch. All about John Russell’s 15th-century recipe for this spiced, sweet wine.

Medieval culinary glossary: grains of paradise

An essential pepperiness with woody and citrus notes… grains of paradise! More from my medieval culinary glossary.

Medieval culinary glossary: frumenty

What was frumenty? What was it eaten with? Did King Richard II eat it? The latest excerpt from my encyclopaedic glossary of ingredients and culinary terms in Fourme of Cury.