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Furmity
Frumenty (sometimes ''frumentee'', ''furmity'', ''fromity'', or ''fermenty'') was a popular dish in Western European medieval cuisine. It is a porridge, a thick boiled grain dish—hence its name, which derives from the Latin word ''frumentum'', "grain". It was usually made with cracked wheat boiled with either milk or broth and was a peasant staple. More luxurious recipes include eggs, almonds, currants, sugar, saffron and orange flower water. Frumenty was served with meat as a pottage, traditionally with venison or even porpoise (considered a "fish" and therefore appropriate for Lent). It was also frequently used as a subtlety, a dish between courses at a banquet. In England History Florence White, founder of the English Folk Cookery Association, wrote in ''Good Things in England'' (1932) that frumenty is England's "oldest national dish". For several centuries, frumenty was part of the traditional Celtic Christmas meal. According to an 1822 ''Time's Telescope'', in Yorkshir ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bartholomeus Anglicus
Bartholomaeus Anglicus (before 1203–1272), also known as Bartholomew the Englishman and Berthelet, was an early 13th-century Scholastic of Paris, a member of the Franciscan order. He was the author of the compendium ''De proprietatibus rerum'' ("On the Properties of Things"), dated c.1240, an early forerunner of the encyclopedia and a widely cited book in the Middle Ages. Bartholomew also held senior positions within the church and was appointed Bishop of Łuków in what is now Poland, although he was not consecrated to that position. Early life Little is known of Bartholomew's early life. He is believed to have been born around the turn of the 13th century to unknown parents. The first record of him was in 1224 in Paris as a teacher, although he is also believed to have studied at Oxford University. Encyclopedia The work ''De proprietatibus rerum'' was written at the school of Magdeburg in Saxonia and intended for the use of students and the general public. Bartholomew c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pottage
Pottage or potage (, ; ) is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. It was a staple food for many centuries. The word ''pottage'' comes from the same Old French root as ''potage'', which is a dish of more recent origin. Pottage ordinarily consisted of various ingredients easily available to peasants. It could be kept over the fire for a period of days, during which time some of it could be eaten, and more ingredients added. The result was a dish that was constantly changing. Pottage consistently remained a staple of poor people's diet throughout most of 9th to 17th-century Europe. When wealthier people ate pottage, they would add more expensive ingredients such as meats. The pottage that these people ate was much like modern-day soups. Preparation Pottage was typically boiled for several hours until the entire mixture took on a homogeneous texture and flavour; this was intended to break down complex starches and to en ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dinner By Heston Blumenthal
Dinner by Heston Blumenthal is a restaurant in London, England, created by Heston Blumenthal. Opened in January 2011, it received a Michelin star within a year and earned its second in 2014. In April 2014, it was listed fifth on The World's 50 Best Restaurants in ''Restaurant''. Dinner was initially headed by Ashley Palmer-Watts, formerly the head chef of another Blumenthal restaurant, the Fat Duck. When he left in December 2019, Jon Miles-Bowring became head chef. Menu items are based on historical British dishes, which were researched by food historians and through the British Library. The restaurant's opening drew interest within the industry, and reviews have been positive. Particular dishes have received praise, including the "meat fruit", a chicken liver mousse created to look like a mandarin orange. Description The opening of Dinner was announced in August 2010, to open in early 2011 to replace the Michelin-starred restaurant Foliage at the Mandarin Oriental Hyde ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Forme Of Cury
''The Forme of Cury'' (''The Method of Cooking'', from Middle French : 'to cook') is an extensive 14th-century collection of medieval English recipes. Although the original manuscript is lost, the text appears in nine manuscripts, the most famous in the form of a scroll with a headnote citing it as the work of "the chief Master Cooks of King Richard II". The name ''The Forme of Cury'' is generally used for the family of recipes rather than any single manuscript text. It is among the oldest extant English cookery books, and the earliest known to mention olive oil, gourds, and spices such as mace and cloves. Context The collection was named ''The Forme of Cury'' by Samuel Pegge, who published an edition of one of the manuscripts in 1780 for a trustee of the British Museum, Gustavus Brander. It is one of the best-known medieval guides to cooking. ''The Forme of Cury'' may have been written partly to compete with ''Le Viandier of Taillevent'', a French cookery book ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polly Russell
Polly Elisabeth Russell is a food historian and curator at the British Library with responsibility for research on social science and food. She writes a food history column for the weekend magazine of the ''Financial Times'' and from 2015 has been the co-presenter of the BBC television series '' Back in Time for...''. Early life Polly Russell was educated at the University of Exeter from where she earned a first class bachelor's degree in American and Commonwealth Arts (1990–1994). She earned a master's degree in journalism from Louisiana State University (1995–1996). Career Russell received a stipend to spend a year researching food in Louisiana, after which she returned to the U.K., where she worked as a kitchen junior at The Carved Angel and Moro Restaurant. She joined Marks & Spencer in July 1997, where she worked in product development, and then completed her PhD at the University of Sheffield in 2003. Russell was a research fellow at the University of Sheffield from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sheep-shearing
Sheep shearing is the process by which the woollen fleece of a sheep is cut off. The person who removes the sheep's wool is called a '' shearer''. Typically each adult sheep is shorn once each year (a sheep may be said to have been "shorn" or "sheared", depending upon dialect). The annual shearing most often occurs in a shearing shed, a facility especially designed to process often hundreds and sometimes more than 3,000 sheep per day. Sheep are shorn in all seasons, depending on the climate, management requirements and the availability of a woolclasser and shearers. Ewes are normally shorn prior to lambing in the warmer months, but consideration is typically made as to the welfare of the lambs by not shearing during cold climate winters. However, in high country regions, pre lamb shearing encourages ewes to seek shelter among the hillsides so that newborn lambs aren't completely exposed to the elements. Shorn sheep tolerate frosts well, but young sheep especially will suffe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mothering Sunday
Mothering Sunday is a day honouring mother churches, the church where one is baptised and becomes "a child of the church", celebrated since the Middle Ages in the United Kingdom, Ireland and some Commonwealth countries on the fourth Sunday in Lent. On Mothering Sunday, Christians have historically visited their mother church—the church in which they received the sacrament of baptism. Constance Adelaide Smith revived its modern observance beginning in 1913 to honour Mother Church, 'mothers of earthly homes', the Virgin Mary (mother of Jesus), and Mother Nature. It gained popularity in response to the originally American Mother's Day. The holiday is often known as "Mother's Day" in the United Kingdom, and has become a secular celebration of mothers and motherhood. Medieval origin Mothering Sunday coincides with Laetare Sunday, also called Mid-Lent Sunday or Refreshment Sunday, a day of respite from fasting halfway through the penitential season of Lent. Its association wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poor Robin
''Poor Robin'' was an English 17th and 18th-century satirical almanac series, appearing as ''Poor Robin's Almanack'' from 1663. Other similar writings by the pseudonymous Poor Robin were published later, in America and into the 19th century. Origins The earliest volume published under the pseudonym of 'Poor Robin' was an almanac calculated from the meridian of Saffron Walden, which is said to have been originally issued in 1661 or 1662. It was taken over by the Stationers' Company, and was continued annually by various hands until 1776. The identity of its original author has been disputed, but is assigned as William Winstanley by Sidney Lee, in the ''Dictionary of National Biography'', who dismisses the claim that Robert Herrick wrote it. He notes the discovery in the parish registers of Saffron Walden for 14 March 1646-7 relating to Robert Winstanley (a nephew of William and a younger brother of Henry Winstanley) but argues that Robert would still have been a boy when the first ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Good Things In England
''Good Things in England'' is a compendium of recipes written by Florence White and published in 1932. The book includes regional recipes dating back to the 14th century, with short informative introductions to each section. ''Good Things in England'' went on to influence a new generation of culinary writers such as Elizabeth David. Specializing in English food folklore, White had founded the English Folk Cookery Association a year before in 1931. She sought to promote traditional English cuisine in the face of popular French cooking. Via this association, people had sent her traditional recipes. The book was reprinted in 1951 and again in 1962, but then remained out of print until being republished by Persephone Books in 1999. It was included in ''The Observer ''The Observer'' is a British newspaper published on Sundays. It is a sister paper to ''The Guardian'' and ''The Guardian Weekly'', whose parent company Guardian Media Group Limited acquired it in 1993. First publ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
English Folk Cookery Association
English usually refers to: * English language * English people English may also refer to: Peoples, culture, and language * ''English'', an adjective for something of, from, or related to England ** English national identity, an identity and common culture ** English language in England, a variant of the English language spoken in England * English languages (other) * English studies, the study of English language and literature * ''English'', an Amish term for non-Amish, regardless of ethnicity Individuals * English (surname), a list of notable people with the surname ''English'' * People with the given name ** English McConnell (1882–1928), Irish footballer ** English Fisher (1928–2011), American boxing coach ** English Gardner (b. 1992), American track and field sprinter Places United States * English, Indiana, a town * English, Kentucky, an unincorporated community * English, Brazoria County, Texas, an unincorporated community * Engli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Florence White (writer)
Florence White (20 June 1863 in Peckham – 12 March 1940 in Fareham, Hampshire) was an English food writer, the daughter of Richard White and Harriet Jane Thirkell. She established the English Folk Cookery Association in 1928 and published books on cookery and other domestic subjects. Her cookery book ''Good Things in England'' remains in print. Early life Florence White was the fifth and youngest child of Richard White, a lace buyer for Copestake, Moore, Crampton & Co., a firm in the City of London, and his second wife, Harriet Jane Thrikell. Many on Richard White's side of the family had worked as innkeepers. Florence White's mother died on June 2, 1869 when Florence was almost seven. Richard White then married Ann Pope, White's stepmother, with whom she had a fraught, difficult relationship. The family lived initially in Peckham but had moved to Lewisham shortly before Thirkell's death. Writing of her mother in her autobiography, White noted that "there was never a happier ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Subtlety
An entremet or entremets (; ; from Old French, literally meaning "between servings") in French cuisine historically referred to small dishes served between courses but in modern times more commonly refers to a type of dessert. By the end of the Middle Ages, it had evolved almost entirely into dinner entertainment in the form of inedible ornaments or acted performances, often packed with symbolism of power and regality. In English it was more commonly known as a subtlety (also ''sotelty'' or ''soteltie'') and did not include acted entertainment, but most famously did have live blackbirds flying out of a pie, a scene immortalized in the folk song "Sing a Song of Sixpence". Originally an elaborate form of entertainment dish during the Late Middle Ages and the early modern period, an ''entremet'' marked the end of a course and could be anything from a simple frumenty (a type of wheat porridge) that was brightly colored and flavored with exotic and expensive spices, to elaborate m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
