Middelalderens køkkenThe Medieval Kitchen

Madlavning-2.jpgMiddelalderens madlavning og køkken var radikalt anderledes end vor nutidige. Kogning og stegning foregik over arner og ildsteder. Almindelige mennesker ejede ikke en ovn. Dette forudsatte anvendelse af anderledes køkkenredskaber og madlavningsteknikker, ligesom brugen af ingredienser også synes meget fremmedartet for mange nutidsmennesker.

Derudover var hele opfattelsen af mad anderledes, idet medicinske aspekter afledt af den Galenske lære om kropsvæskernes balance spillede en stor rolle, særligt i de øvre samfundslag. De nedre lag ved vi desværre mindre om; historiens skueglas har en sørgelig tendens til at favorisere de, der havde råd til at få ting skrevet ned, malerier bestilt eller dyre håndværksarbejder udført. Nogle fænomener har dog med sikkerhed præget dagligdagen for alle, på tværs af feudalsamfundets klasseskel. Et fremtrædende eksempel er fasten. Under faste var det forbudt at indtage rødt kød og æg, hvilket igen prægede den madlavning og de retter, samfundet udviklede.

Madlavning.jpgWarwik formidler og uddyber alle disse aspekter, sammenfattet i et dialog-foredrag som kan programsættes eller afholdes “ad hoc”. Formen afgøres i dialog med markedsarrangørerne. I alle tilfælde afholdes formidlingen umiddelbart omkring gruppens kogeø, der både udgør en naturlig kulisse og et konkret objekt for indholdet. Foredraget ledsages af simpel madlavning – f.eks. pirogger eller fladbrød – til eksemplificering.

Varighed ca. 25-30 minutter. Beregnet publikumstørrelse: 30-50 personer. Om nødvendigt benyttes mobilt lydanlæg (ingen installationer påkrævet).Madlavning-2.jpgMedieval 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.

Madlavning.jpgWarwik 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).