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Frumenty
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 Language, Latin word ''frumentum'', "grain". It was usually made with creed wheat boiled with either milk or broth and was a peasant staple. More luxurious recipes included Egg (food), eggs, almonds, Zante currant, 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 (writer), 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 Christm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Subtlety
An entremet or entremets (; ; from Old French, literally meaning "between servings") in Medieval French cuisine referred to dishes served between the courses of the meal, often illusion foods and edible scenic displays. The term additionally referred to performances and entertainments presented between the courses. After the mid-17th century, the term referred to certain types of savory and sweet culinary preparations, and to the stage of the meal in “Classical Service” when they were served. Since the early 20th century, the term has more commonly referred only to the sweet preparations of the entremets stage of the meal. In the Late Middle Ages and the early modern period, an ''entremet'' marked the end of a course of the meal and could be a culinary preparation like frumenty (a type of wheat porridge) that was brightly colored and flavored with exotic and expensive spices, or elaborate models of castles complete with wine fountains, musicians, and food modeled into alle ... [...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. Menu items are based on historical British dishes, which were researched by food historians and through the British Library. The restaurant's décor resembles antique British periods. Dinner'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. Opened in January 2011, Dinner by Heston Blumenthal received one Michelin star within a year and earned its second in 2014, which it has held ever since. The British company William Reed Ltd ranked the eatery on its list of the World's 50 Best Restaurants between 2011 and 2018. Dinner was initially headed by Ashley Palmer-Watts, formerly the head chef of another Blumenthal restaurant, The Fat Duck. Jon Miles-Bowring and Adam Tooby-Desmond became his successors. The restaurant has expanded intern ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Medieval Cuisine
Medieval cuisine includes foods, eating habits, and cooking methods of various Culture of Europe, European cultures during the Middle Ages, which lasted from the 5th to the 15th century. During this period, Diet (nutrition), diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European cuisines. Cereals remained the most important staple during the Early Middle Ages as rice was introduced to Europe late, with the potato first used in the 16th century, and much later for the wider population. Barley, oats, and rye were eaten by the poor while wheat was generally more expensive. These were consumed as bread, porridge, gruel, and pasta by people of all classes. Cheese, fruits, and vegetables were important supplements for the lower orders while meat was more expensive and generally more prestigious. Game (food), Game, a form of meat acquired from hunting, was common only on the nobility's tabl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Porridge
Porridge is a food made by heating, soaking or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, fruit, or syrup to make a sweet cereal, or it can be mixed with spices, meat, or vegetables to make a Savoury (dish), savoury dish. It is usually served hot in a bowl, depending on its consistency. Oat porridge, (known as oatmeal in North America) is one of the most common types of porridge. Gruel is a thinner version of porridge and congee is a savoury variation of porridge of Asian cuisine, Asian origin. Type of grains The term "porridge" is used in British English (Britain, Ireland, Australia and New Zealand) specifically for oatmeal. This is a hot mixture of oatmeal or oats slowly cooked with water or milk. It is typically eaten for breakfast by itself or with other ingredients, including salt, sugar, fruit, milk, cream, or butter. Other grains used for porridge include ... [...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 scholasticism, 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 Saxony, Saxonia and intended for the use of students and the general ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Venison
Venison refers primarily to the meat of deer (or antelope in South Africa). Venison can be used to refer to any part of the animal, so long as it is edible, including the internal organs. Venison, much like beef or pork, is categorized into specific primal cut, cuts, including roasting, roast, sirloin steak, sirloin, and ribs (food), ribs. Etymology The word derives from the Latin , meaning . This term entered the English language through Norman French in the 11th century, following the Norman Conquest of England and the establishment of Royal Forests. Definition ''Venison'' originally described any meat obtained through the process of hunting a wild game animal. It was applied to any animal from the family (biology), families Cervidae (true deer), Leporidae (rabbits and hares), Suidae (wild boar) and certain species of the genus ''Capra (genus), Capra'' (goats and ibex). In Southern Africa, the word ''venison'' refers to the meat of antelope, a Bovidae taxon, as there are n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Forme Of Cury
''The Forme of Cury'' (''The Method of Cooking'', from Old French , 'cookery') 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 medieval cuisine">medieval English recipes. Although the original manuscript is lost, the text appears in nine manuscripts, the most famous in the form of a 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">English cuisine">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 ... [...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 FT Magazine, 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 Louisiana Creole cuisine, 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. In July 1997, she joined Marks & Spencer, where she worked in product development, and then completed her PhD at the University of Sheffield in 2003. Russell was a research fell ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sheep-shearing
Sheep shearing is the process by which the Wool, woollen fleece of a sheep is cut off. The person who removes the sheep's wool is called a ''Sheep shearer, shearer''. Typically each adult sheep is shorn once each year (depending upon dialect, a sheep may be said to have been "shorn", "sheared" or "shore" [in Australia]). 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. A working group of shearers and accompanying wool workers is known as a ''shearing gang''. Sheep are shorn in all seasons including winter, depending on the climate, management requirements and the availability of a Wool classing, woolclasser and wikt:Special:Search/shearer, 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 she ... [...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. Mediaeval 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 ... [...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 (poet), 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 ... [...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 numerous generations of food writers and culinarians, among them, Jane Grigson, who considered Florence White, along with Dorothy Hartley, one of her touchstones when it came to reminding readers of the importance of British cooking. 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
