MONDAY - The Romans (and what
have they ever done for us?)
Welcome, introduction to the course. What do you already know and
what do you want out of this week?
·Background information- cooking methods, foodstuffs available, eating
out
·Food for the poor
·Food for the rich
·Apicius and other sources
·Garum - the ubiquitous fish sauce
Practical session - an opportunity to make Roman cheese, dates
Alexandrine and posca.
NB no dormice will be at risk during these sessions.
TUESDAY
- The Tudors 1485 - 1603
·Food and dining from late Medieval to Elizabeth I
·Foods available and where they came from
·Methods of cooking- including a look at Hampton Court Palace
kitchens and other examples
·Recipes books and other sources
Practical Session - an opportunity to make Tudor gingerbread and sodde
eggs.
WEDNESDAY - The Stuarts 1603 - 1714
·Foods available and where they came from
·Sallets, fruit and vegetables
·Recipe books and other sources
·The Banqueting course and the Banqueting House
·The rise of the coffee house
·An opportunity to make fritters in the Italian fashion, gooseberry
fool and apple move.
THURSDAY
- The Georgians 1740 - 1830
·Food for the rich - including examples of menus
·Food for the poor - how the improvements in farming helped provide
them with a better diet
·Foodstuffs available
·The Chocolate House and Mr Tosier - the popularity of the
chocolate drink
Practical session - preparing drinking chocolate the Georgian way
FRIDAY
- The Victorians 1837 - 1901
·The Victorian kitchen and its development
·Cooking methods
·The rise of the middle classes and the growing need for recipe and
self-help books - Mrs Beeton and her contemporaries
·Food for the rich
·Food for the poor
·Food adulteration
Practical session - making Mrs Beeton's apple trifle and potted
salmon.