IMEMS and Medieval Food
|Authentic medieval cuisine was brought to life on March 8th 2011, for staff, students and the public at Durham University. This long running IMEMS initiative saw its largest audience this year and welcomed interest from a variety of regional and commercial organisations and businesses. Historical food expert Caroline Yeldham provided a sumptuous feast of sample authentic dishes.|
Historical food expert Caroline Yeldham provided a sumptuous feast of sample authentic dishes. The event was attended by up to 80 staff, students, alumni and stakeholders and the public. The event was hosted by the College of Hild and Bede and was listed in History Today. News of the feast also made the front page of the regional newspapers. Caroline said: "Medieval cuisine is international, drawing on elements across Western Europe from the first collections of the late 12th and early 13th Century, through to the late 16th Century. The foods prepared for this event were all high status recipes which would have been served at royal and aristocratic tables and were accompanied by hypocras, a scented wine." Research on medieval and early modern food, dining and diet is a growing research stream of the IMEMS and new ventures in 2011-12 will see increasing collaboration with commercial partners, including Blackfriars Restaurant Newcastle and Durham Cathedral restaurant and catering, in the development of authentic medieval menus.