The Form of Cury
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Richard II was certainly the royal connoisseur of food. His famous book of recipes (well, he didn’t actually write it!) the Forme of Cury, is constantly resorted to as a record of just how well our 14th-century ancestors were provided for when they sat down to eat. How often are we told that they…
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Well, one lives and learns. I quote from this article : “….the first written mention of ravioli was in a 14th-century Tuscan merchant’s recipe and, surprisingly, around the same time in a cookbook written by one of King Richard II’s chefs….” That one book has been enormously influential concerning our knowledge of medieval…
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Well, we know that the people of the medieval period loved their colours. The brighter the better, it seems. But, it also seems that this liking didn’t extend to their food. I found this wonderful article on the British Medieval History Facebook group, and just had to share it here. However, it has to…
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“Let us consider some of our genuine English culinary assets. Among the best of them are our cured and salted meats. Hams, gammons, salt silversides…” So begins one of Elizabeth David’s chapters in “Spices, Salts and Aromatics in The English Kitchen,” a charming book that takes us through centuries of English cookery with its yin…
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Clarissa Dickson Wright and the Art of Medieval Food
Alfred the Great, BBC, British Library, Candid Camera, Clarissa Dickson-Wright, Enoch Powell, George Duke of Clarence, Henry IV, Jennifer Paterson, mediaeval food, medieval recipes, Pontefract Castle, Richard II, Richard Olney, The Form of Cury, The King’s Cookbook, The Spectator, Two Fat Ladies, Waffle House, Yotam OttolenghiThe late Clarissa Dickson Wright is known to the English-speaking countries of the world as one of The Two Fat Ladies – the middle-aged motorcycling cooks who zipped around the English, Welsh and Irish countryside, one at the wheel of a Triumph Thunderbird, the other stuffed into the sidecar wearing what appeared to be…
The New Murrey and Blue blog 