Hello everyone. I thought today I would do something a little different and write a post about the manuscript I work on, the copy of Forme of Cury in the John Rylands Library, Manchester. Don’t worry, foodies, it’s not that dull. Well, it’s been said before, but it’s worth repeating, that this copy of theContinue reading “A saving hand (a nerdy drama)”
Recreating Arabic-inspired dishes from Forme of Cury I’ve recently been on a book buying splurge. You know how it is: the allure is impossible to resist. I’m the moth to the bibliophilic flame, denying responsibility and excusing my excess with cries of “but it’s so beautiful”. I won’t bore you with the full list, butContinue reading “Experiment: blank desyre and mawmanye”
I find it so easy to get waylaid by curiosity when translating Forme of Cury, Richard II’s official cookery book. Give me a strange recipe name, and I’ll spend hours trying to work out what it might mean and where it’s from, instead of simply offering a modern English title that captures the essence ofContinue reading “Language of cookery 5: What does Crutoun mean?”
This year I’ve grown sweet basil from seed for the first time. I only wanted a few plants, so this morning, after thinning out my seedlings a couple of weeks ago, I potted up my six basil babes to grow them on to adulthood. I wasn’t sure if sweet basil was grown in medieval BritishContinue reading “The anti-Basilisk plant”
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