Medieval cooking and cuisine was radically different from that of present day. Boiling and roasting was done with hearths and fireplaces. Ordinary people would not own an oven. This forced the use of a range of different cooking utensils and techniques as well as unusual choices of ingredients, in the perception of 21st century people.
Apart from this, the entire perception of food was different. For instance, medical aspects derived from the Galenic teaching about the balance of bodily fluids played a major role, especially in the higher ranks of society. The lower ones we know less about, regrettably; the eye-piece of history favors those who could afford written records, paintings and expensive craftmanship. However, some phenomena have permeated everyday for everyone. A prominent example is fasting. During fast it was forbidden to consume red meat or eggs, which in turn impacted the cooking and dishes which were developed.
Warwik communicates and explores all these aspects in interactive talks, which can be part of a fair programme or held “ad hoc” depending on the wishes of the organizers. In all cases the talks are held in the immediate vicinity of the raised hearth, which is part of the camp. It provides a natural setting while also being a specific object of the academic contents. The talk will be accompanied by simple cooking – e.g. pierogis or flatbread – by way of example.
Duration: 25-30 minutes. Audience size: 30-50 persons. If necessary we will use a mobile speaker system (no installations required).