The Transmission of Taste c. 1200-c.1400

Transmission of Taste presents a radical methodology for knowledge-exchange in collaboration with Blackfriars Restaurant, Newcastle-upon-Tyne on medieval food, recipes, and understanding of taste. It combines academic analysis of medieval English recipes in their social, historical, and intellectual context, with comparison to neighbouring food cultures in France and Germany with practical knowledge of culinary science and recipe development from the restaurant The student will bring research to the restaurant and further refine, with the chefs, how the medieval recipes work. These new interpretations then feed back into the academic analysis; and enhance the restaurant's emphasis on medieval heritage.