Forme of Cury with Christopher Monk

Episode 2 of the The British Food History Podcast podcast, hosted by Neil Buttery, titled "Forme of Cury with Christopher Monk" was published on August 1, 2021 and runs 38 minutes.

August 1, 2021 ·38m · The British Food History Podcast

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Summary

Forme of Cury with Christopher Monk In episode two of the second season Neil chats to food historian, chef and scholar Dr Christopher Monk about the first cookbook written in the English language: Forme of Cury. We talked about – amongst other things – who wrote it and use it in the first place, the familiar ingredients and recipes inside the manuscript, blancmange and how to approach cooking ‘authentic’ medieval cuisine. Christopher’s website and blog Monk's Modern Medieval Cuisine: https://modernmedievalcuisine.com/ Christopher’s YouTube channel of the same name: https://www.youtube.com/channel/UClOt8UgoRHFIFcCD7ibGibw Christopher’s twitter handle: @MonkCuisine Neil’s blog posts about, and recipes from, Forme of Cury: https://britishfoodhistory.com/?s=forme+of+cury Neil’s attempt at Blanc Mange: https://britishfoodhistory.com/2019/06/08/mediaeval-blanc-mange/ Neil’s frumenty post (subscribers only): http://britishfoodhistory.com/2021/08/01/to-make-frumenty-furmenty/ Medieval recipes from Neil’s Jane Grigson blog: https://neilcooksgrigson.com/tag/medieval/ Also, don’t forget if you have any questions or queries about today’s episode, or indeed any episode, feel I missed something important, or have a question about the history of British food please email [email protected], or find me on twitter @neilbuttery, or Instagram dr_neil_buttery. If you like my blog posts and podcast episodes, please consider a monthly subscription or buying me a virtual coffee or a pint? Go to https://britishfoodhistory.com/support-the-blog-podcast/ for more details.

Episode Description

Forme of Cury with Christopher Monk

In episode two of the second season Neil chats to food

historian, chef and scholar Dr Christopher Monk about the first cookbook

written in the English language: Forme of Cury. We talked about –

amongst other things – who wrote it and use it in the first place, the familiar

ingredients and recipes inside the manuscript, blancmange and how to approach

cooking ‘authentic’ medieval cuisine.

Christopher’s website and blog Monk's Modern Medieval

Cuisine: https://modernmedievalcuisine.com/

Christopher’s YouTube channel of the same name: https://www.youtube.com/channel/UClOt8UgoRHFIFcCD7ibGibw

Christopher’s twitter handle: @MonkCuisine

Neil’s blog posts about, and recipes from, Forme of Cury:

https://britishfoodhistory.com/?s=forme+of+cury

Neil’s attempt at Blanc Mange: https://britishfoodhistory.com/2019/06/08/mediaeval-blanc-mange/

Neil’s frumenty post (subscribers only): http://britishfoodhistory.com/2021/08/01/to-make-frumenty-furmenty/

Medieval recipes from Neil’s Jane Grigson blog: https://neilcooksgrigson.com/tag/medieval/

Also, don’t forget if you have any questions or queries

about today’s episode, or indeed any episode, feel I missed something

important, or have a question about the history of British food please email [email protected], or find

me on twitter @neilbuttery, or Instagram dr_neil_buttery.

If you like my blog posts and podcast episodes, please

consider a monthly subscription or buying me a virtual coffee or a pint? Go to https://britishfoodhistory.com/support-the-blog-podcast/

for more details.

This podcast uses the following third-party services for analysis:

Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

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