CulinaryArchaeology
@CulinaryArchae1
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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
University College Dublin (UCD)
Joined February 2019
RT @historyandfood: Medieval beef roast with garlic sauce from Mainus de Maineris' Opusculum de Saporibus (14th century). Subtitles in Engl….
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RT @MonkCuisine: Just got back from visiting friends in Crete. Whilst out there I made them my medieval sweet flan using the recipe from my….
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RT @MonkCuisine: Originally, Benedictine monks weren't meant to eat meat from quadrupeds (unless very ill). Find out how things changed 👇.….
modernmedievalcuisine.com
Early Benedictine monks abstained from meat except for when gravely ill, but by the later medieval period they were regularly consuming meat. In this post, I take a look at the example of the Bened…
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RT @MonkCuisine: #StandWithUkraine Making my latest recipe, the Rochester Priory Flan, available as a free download but asking folk to dona….
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RT @historyandfood: Ancient Roman pork roast with a sauce based on myrtle berries from De Re Coquinaria. Subtitles in English and Italian.….
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RT @MonkCuisine: There are numerous recipes for gruel in medieval collections. The recipes we find, however, are not for basic peasant fa….
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RT @historyandfood: Ancient Roman pork collar from De Re Coquinaria. Subtitles in English and Italian.
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RT @MonkCuisine: This is not just food. This is a medieval queen's food!
modernmedievalcuisine.com
This is not just food. This is a medieval queen’s food. (I hope she had good teeth.) Read the original 14th-century recipe, my experimental adaptation of this, and for the diehards, some hist…
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RT @TheRegencyCook: Do you like marmelade?. Marmelada was the Portuguese name for a sweet, solid, quince paste. It was imported to Britain….
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RT @MonkCuisine: Prepping hastlettes of fruyt. from Richard II's cookery book c.1390 but with a few modern tweaks. These are still to be….
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RT @Gastronomica: Calling food scholars, writers, activists, artists for a special issue on #food and #water: Invi….
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RT @historyandfood: Medieval chickpeas and meat from a beautiful Indian manuscript dating back to the 15th century. Subtitles in English an….
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RT @historyandfood: Ancient Roman Encytum, a funnel cake made with cheese, spelt, and honey from Cato's De Agri Cultura. In the article you….
historicalitaliancooking.home.blog
Italiano Cato’s recipes are usually characterized by the use of a few and simple ingredients: cheese, honey, cereals, eggs, poppy seeds, bay laurel leaves, and similar. It is a cuisine very s…
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RT @historyandfood: It is available on Patreon the translation of the first five books of De Re Coquinaria, the most extensive source of an….
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RT @historyandfood: Ancient Roman ham in crust from De Re Coquinaria. Subtitles in English and Italian. Merry Saturnalia!. .
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RT @historyandfood: Ancient Kandaulos, a recipe by Hegesippus of Tarentum dating back to the 4th century BCE.
historicalitaliancooking.home.blog
Italiano As we have seen in the past, Athenaeus’ Deipnosophists is a precious source of information about food in the Antiquity. This week we are preparing the kandaulos by Hegesippus of Tare…
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The archaeological study of food is a passion of mine, and to receive such recognition for this research is a privilege. Thank you to @dublininquirer for giving me the platform to voice my research, and to @EArchaeol @ucddublin for the opportunity #loveirishresearch.
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Last night I was incredibly honoured to win the ‘Emerging Voice’ category in the @irish_writing , judged by the Irish Food Writers’ Guild
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