In the Renaissance, with cities like Venice and Florence at the helm of European innovation, changes in the arts and sciences lead to a new outlook in eating habits. Vegetable gardens became horticultural laboratories, recipes were published thanks to the likes of Gutenburg and table etiquette became the obsessive subject of social standing.
The 16th Century was a time of conflict within the church of Christianity, and the conflict spread from the battlefield onto the dining table, with the philosophies of Da Vinci and Luther creating divides amongst followers.The chef became the true master of ceremonies in the courts. The sugar craze, use of spices and table manners guide of Erasmus are aspects of Renaissance gastronomy that are still in place today.
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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The Middle Ages are often widely regarded as times of squalor, where inequality amongst common people reigned. However, medicine, 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.
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