The Middle Ages are often widely regarded as times of squalor, where inequality amongst common people reigned. However, medecine, architecture, masonry and algebra were all spawned then, and recipes recorded in the form of cook books were developed and handed down to our ancestors.
The value systems and attitudes towards, bread, cheese, meat and fish, meant that they provided identities for the consumer. Spices from far away countries, and traders of these valuable commodities heavily influenced dishes at the times. We examine the aspirations of squires, the indulgence of monks, recipes that acted as the time’s pharmaceutical prescriptions and learn about the bodily, as well as the palatal pleasures of Medieval citizens.
Renowned Swedish chef Tareq Taylor travels around the Nordic countries to meet local food producers, chefs and specialists and prepare delicious recipes.
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Food and cooking was an key indicator of success during the Roman Empire, with quality and abundance of dishes the primary measure. We explore the taste laboratories of Epicius, the master behind Rome’s cooking prowess, and source of inspiration for the best chefs today.
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We dive into the Enlightenment era, and discover the origins of the first ever sandwich, see the developments of coffee houses, a desire for dining out in restaurants and the tendency for sauces to accompany dishes.
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