The pair devised the menu in collaboration with fellow art historian-educator Maite Gomez-Rejón, who also frequently teaches at the Getty. Nancy and Robin are chefs and self-confessed foodies as well as art historians, and the event combined a close look at illuminations in Imagining the Past in France with the cooking and eating of a medieval-inspired feast of marinated leeks, homemade sausage, fava bean soup, quince cakes, and more. The workshop was the latest in a series of Museum courses that combine the culinary and the visual arts to explore history through all five senses. We can learn much about French feasting of the Middle Ages from manuscripts made for the nobility of the day, as gallery teachers Nancy Real and Robin Trento discovered in planning a culinary workshop to complement the exhibition. Dancing, singing, short plays, and readings from lavish manuscripts full of romantic intrigue and knightly derring-do-such as those featured in the exhibition Imagining the Past in France, 1250–1500-accompanied entremets, or tidbits between courses. Spices from exotic lands, such as saffron, cumin, ginger, nutmeg, cardamom, and cinnamon, reflected hosts’ wealth and their ties to far-off realms. Peacock, heron, and swan were frequently on the aristocrat’s menu. Meals began and ended with hand-washing and a prayer.įood and entertainment, however, were lavish. 10 in The Forme of Cury-simply calls for funges (the medieval word for “mushrooms“) and leeks to be cut up small and added to a broth, with saffron for coloring.Forks were absent. 53 in The Forme of Cury, would have been the main feature of a royal feast. Sometimes, kings needed to impress their guests, and the best way to do that was to serve them a big hunk of pork in a rich sauce. If someone served us this in a cafe nowadays, however, we might wonder if they’d made a mistake. Richard II’s personal cookbook contains a recipe for a toastie-or tostee, as they called it. Payn ragoun is essentially a medieval-style fudge, though they would have served it alongside meat or fish rather than as a snack or dessert. If you’ve ever wondered what medieval candy tasted like, this is it. “Take Ayrenn and breke hem in scaldyng hoot water.” The medieval method of cooking poached eggs-or pochee, as they called them-was almost exactly the same as it is today. ![]() It seems that Richard II was also a fan of this popular sauce because The Forme of Cury contains a recipe especially dedicated to it-Recipe No. We all know salsa verde as a key component of modern Mediterranean cuisine. ![]() They are mentioned in Chaucer’s writings as “crips” and in Recipe No. It seems that crepes were a popular medieval sweet food. Short for “composition,” this was the medieval equivalent of throwing all your leftover vegetables in a Crock-Pot and leaving them to simmer. 100 of The Forme of Cury is called compost, though it had a different meaning back then. Most people know that it’s old, but few know that it actually dates from medieval times. Bread pudding is a dessert that is commonly eaten in the United Kingdom today. ![]() Many recipes in The Forme of Cury contain them, so it should be no surprise that they also enjoyed almond milk. Medieval people loved to cook with almonds. From Estimated Reading Time 6 mins Published
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