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Medieval food for modern food lovers

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Category Archives: Glossary

Medieval culinary glossary: rost, the roast and roasting iron

Three new excerpts from my encyclopaedic glossary: ‘rost’, ‘the roast’, and ‘roasting iron’. Plus a reading of the Middle English recipe Cormarye (marinated and roasted pork loins).

Posted byChristopher MonkMarch 17, 2023March 17, 2023Posted inGlossaryTags:Fourme of Cury, medieval cookery5 Comments on Medieval culinary glossary: rost, the roast and roasting iron

Medieval culinary glossary: parsley root

What was parsley root in 14th-century England?

Posted byChristopher MonkNovember 29, 2022November 29, 2022Posted inGlossary, Wild foodsTags:Fourme of Cury, medieval food4 Comments on Medieval culinary glossary: parsley root

Medieval culinary glossary: oblées

What were oblées? How were they made? How were they eaten?

Posted byChristopher MonkNovember 13, 2022November 28, 2022Posted inGlossaryTags:Fourme of Cury, medieval food11 Comments on Medieval culinary glossary: oblées

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.

Posted byChristopher MonkSeptember 14, 2022November 14, 2022Posted inGlossary, OffalTags:Fourme of Cury, medieval food4 Comments on Medieval culinary glossary: numbles

Medieval culinary glossary: mulberries

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

Posted byChristopher MonkSeptember 6, 2022September 6, 2022Posted inFruits, GlossaryTags:Medieval fruits, Mulberries6 Comments on Medieval culinary glossary: mulberries

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.

Posted byChristopher MonkAugust 30, 2022September 6, 2022Posted inGlossary, PastaTags:medieval food1 Comment on Medieval culinary glossary: lasagne

Medieval culinary glossary: jelly

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

Posted byChristopher MonkAugust 26, 2022August 26, 2022Posted inGlossaryTags:Fourme of Cury, medieval cookery6 Comments on Medieval culinary glossary: jelly

Premium content: galentine

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

Posted byChristopher MonkAugust 26, 2022August 26, 2022Posted inGlossary, Premium ContentTags:medieval food1 Comment on Premium content: galentine

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.

Posted byChristopher MonkAugust 20, 2022August 24, 2022Posted inGlossary, YouTube videoTags:medieval food, Spices2 Comments on Medieval culinary glossary: hippocras

Medieval culinary glossary: grains of paradise

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

Posted byChristopher MonkJuly 30, 2022November 21, 2022Posted inGlossary, SpicesTags:Fourme of Cury, medieval food9 Comments on Medieval culinary glossary: grains of paradise

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