Forme of Cury with Christopher Monk

Forme of Cury with Christopher MonkIn episode two of the second season Neil chats to foodhistorian, chef and scholar Dr Christopher Monk about the first cookbookwritten in the English language: Forme of Cury. We talked about –amongst other things – who wrote it and use it in the first place, the familiaringredients and recipes inside the manuscript, blancmange and how to approachcooking ‘authentic’ medieval cuisine.Christopher’s website and blog Monk's Modern MedievalCuisine: https://modernmedievalcuisine.com/Christopher’s YouTube channel of the same name: https://www.youtube.com/channel/UClOt8UgoRHFIFcCD7ibGibwChristopher’s twitter handle: @MonkCuisineNeil’s blog posts about, and recipes from, Forme of Cury:https://britishfoodhistory.com/?s=forme+of+curyNeil’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 queriesabout today’s episode, or indeed any episode, feel I missed somethingimportant, or have a question about the history of British food please email [email protected], or findme on twitter @neilbuttery, or Instagram dr_neil_buttery.If you like my blog posts and podcast episodes, pleaseconsider 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