Monk's Modern Medieval Cuisine
@MonkCuisine
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Dr Christopher Monk is cooking & YouTube-ing medieval food for modern foodies. Writing edition/translation/commentary: Fourme of Cury (Rylands Library MS Eng 7)
Outwood, England
Joined March 2019
When a goose met a peacock in 15th-century France 😱.
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I thought I was reasonably tech-savvy, but I have failed miserably at the bridging of my X followers to BlueSky. Never mind. If you are still using X but also want to follow me on BSky, you can find me @medievalmonk.bsky.social or search for Dr Christopher Monk. Thanks 😊.
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RT @greenleejw: How many eels is too many? Is 26k too many? In the 11th C., fishermen around Hilgay owed the Thorney Abbey monks 26,275 ee…
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RT @MonkCuisine: Re-dressed, spit-roasted peacocks and goose-as-peacock fakery in medieval cookery. How might the raw skin of a peacock ha…
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Bite-sized pieces of British food history by the marvellous Neil Buttery. County Foods Series via @neilbuttery
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RT @greenleejw: Usually you catch eels in the streams, but when there's flooding you can expand your fishing! The Annals of the Monastery…
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Re-dressed, spit-roasted peacocks and goose-as-peacock fakery in medieval cookery. How might the raw skin of a peacock have been made safe for re-dressing a spit-roasted bird? 👇👇👇
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RT @historyandfood: A delicious ancient Roman recipe with chicken, eggs, and wild herbs from De Re Coquinaria. Original recipe and translat…
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RT @TheRegencyCook: Where to put your pistachio cream? Next to the asparagus & just across from the larded & roasted capon is just fine.…
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