CulinaryArchaeology

My name is Maeve L'Estrange, IRC PhD Scholar #LoveIrishResearch. As a culinary archaeologist, my research is food, culture and identity in Ireland c. 1200-1500

[Historical Italian Cooking @historyandfood]

Medieval beef roast with garlic sauce from Mainus de Maineris' Opusculum de Saporibus (14th century). Subtitles in English and Italian.
https://t.co/HrWw2aJRdD

[Monk's Modern Medieval Cuisine @MonkCuisine]

Just got back from visiting friends in Crete. Whilst out there I made them my medieval sweet flan using the recipe from my YouTube video (check it out: link👇) though I did use dark rather than light muscovado sugar -- SO good! 😋 @PaulHRoberts @dids60

https://t.co/OF7vuExEfV

[Monk's Modern Medieval Cuisine @MonkCuisine]

Originally, Benedictine monks weren't meant to eat meat from quadrupeds (unless very ill). Find out how things changed 👇. The monks from 13th-cent Rochester Priory are my focus. Post includes new translations from @RochesterCathed's Custumale Roffense. https://t.co/Nb9TM2ikqy

[Monk's Modern Medieval Cuisine @MonkCuisine]

#StandWithUkraine Making my latest recipe, the Rochester Priory Flan, available as a free download but asking folk to donate to the Ukraine Humanitarian Appeal. Details: https://t.co/N6E3uRquV0 @RochesterCathed

[Historical Italian Cooking @historyandfood]

Ancient Roman pork roast with a sauce based on myrtle berries from De Re Coquinaria. Subtitles in English and Italian.
https://t.co/pn12rrxgdQ

[Monk's Modern Medieval Cuisine @MonkCuisine]

There are numerous recipes for gruel in medieval collections.
The recipes we find, however, are not for basic peasant fare: oatmeal and water.
Rather, gruel was 'enforced', enriched. Find out more in my new video: https://t.co/PvO0wcp11j

[Historical Italian Cooking @historyandfood]

Ancient Roman pork collar from De Re Coquinaria. Subtitles in English and Italian.
https://t.co/ubUj2G9Cij

[Monk's Modern Medieval Cuisine @MonkCuisine]

This is not just food. This is a medieval queen's food! https://t.co/QaV1PFOjRb

[Paul Couchman - Regency Cook @TheRegencyCook]

Do you like marmelade?

Marmelada was the Portuguese name for a sweet, solid, quince paste. It was imported to Britain by the late 15th century as a luxury good.
The 18th century saw the rise of the transparent orange ‘jelly’ marmelade with finely cut peel.

Love or hate it?

[Monk's Modern Medieval Cuisine @MonkCuisine]

Prepping hastlettes of fruyt... from Richard II's cookery book c.1390 but with a few modern tweaks. These are still to be glazed with saffron & egg yolk then roasted... finished pics and recipe will go into a blog post.

[CulinaryArchaeology @CulinaryArchae1]

@UCDExperimentex I’m so sorry Dolores, that was a rotten day for sure!

[Gastronomica @Gastronomica]

Calling food scholars, writers, activists, artists for a special issue on #food and #water: https://t.co/ON0jzh31Q4

Inviting original research, critical translations, and other food phenomena. Deadline May 15.

#CFP #foodstudies #foodstories @ucpress

[Historical Italian Cooking @historyandfood]

Medieval chickpeas and meat from a beautiful Indian manuscript dating back to the 15th century. Subtitles in English and Italian.
https://t.co/3CPu5lT9tY

[Historical Italian Cooking @historyandfood]

Ancient Roman Encytum, a funnel cake made with cheese, spelt, and honey from Cato's De Agri Cultura. In the article you find the original recipe and our translation. The video is subtitled in English and Italian.
https://t.co/B5klN7jdnb

[Historical Italian Cooking @historyandfood]

It is available on Patreon the translation of the first five books of De Re Coquinaria, the most extensive source of ancient Roman recipes.
The 5th book, titled Ospreon, collects recipes for cereals and legumes.

https://t.co/go9sF6CJof

[Historical Italian Cooking @historyandfood]

Ancient Roman ham in crust from De Re Coquinaria. Subtitles in English and Italian. Merry Saturnalia!

https://t.co/Xw4fcOarwE

[Historical Italian Cooking @historyandfood]

Ancient Kandaulos, a recipe by Hegesippus of Tarentum dating back to the 4th century BCE.
https://t.co/LvO5TNzwkS

[Maeve L'Estrange @Maeve_LEstrange]

One of my articles for the @DublinInquirer

[CulinaryArchaeology @CulinaryArchae1]

@rhona_o @irish_writing Thanks Rhona, I’m very chuffed.

[CulinaryArchaeology @CulinaryArchae1]

Last night I was incredibly honoured to win the ‘Emerging Voice’ category in the @irish_writing , judged by the Irish Food Writers’ Guild

[CulinaryArchaeology @CulinaryArchae1]

@Louise_Brennan_ @ucddublin @irish_writing Thank you Louise, it was quite unexpected.