History: Cookery through the ages
Course overview
Course description
The course starts with an overall timeline of the major changes in food technology and sources, then studies a few periods in depth starting with Roman and medieval, then going on to Victorian, and the World Wars. For each one, we look at where food came from, how social history affected food and vice versa, how it was served, and how food has affected our language, looking at original source documents wherever possible (no knowledge of their languages is expected, but you may learn a little Middle English as a result). On the way we will study some specific foods such as sugar, and the potato, find out the effects of “Britannia Rules the Waves”, look at how the really spectacular feast items were produced, and the various forms of evidence available to us and how they can be (mis-)nterpreted.
Some “recipes” were intended for health, and we will look at those and check to what extent they are actually healthy.
The final session will look at Lent and Easter food. Each session will normally end with a few recipes for you to try at home (and most of those on offer are vegetarian!)
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