My name is Maeve L'Estrange, IRC PhD Scholar #LoveIrishResearch. As a culinary archaeologist, my research is food, culture and identity in Ireland c. 1200-1500
University College Dublin (UCD)
Joined February 2019
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CulinaryArchaeology retweeted
Medieval beef roast with garlic sauce from Mainus de Maineris' Opusculum de Saporibus (14th century). Subtitles in English and Italian.
youtube.com/watch?v=Ng3Sx_-G…
CulinaryArchaeology retweeted
Just got back from visiting friends in Crete. Whilst out there I made them my medieval sweet flan using the recipe from my YouTube video (check it out: link👇) though I did use dark rather than light muscovado sugar -- SO good! 😋 @PaulHRoberts @dids60
youtu.be/c1DRaWKTtOQ
CulinaryArchaeology retweeted
Originally, Benedictine monks weren't meant to eat meat from quadrupeds (unless very ill). Find out how things changed 👇. The monks from 13th-cent Rochester Priory are my focus. Post includes new translations from @RochesterCathed's Custumale Roffense. modernmedievalcuisine.com/20…
CulinaryArchaeology retweeted
#StandWithUkraine Making my latest recipe, the Rochester Priory Flan, available as a free download but asking folk to donate to the Ukraine Humanitarian Appeal. Details: modernmedievalcuisine.com/20… @RochesterCathed
CulinaryArchaeology retweeted
Ancient Roman pork roast with a sauce based on myrtle berries from De Re Coquinaria. Subtitles in English and Italian.
youtube.com/watch?v=LyY5W-Wq…
CulinaryArchaeology retweeted
There are numerous recipes for gruel in medieval collections.
The recipes we find, however, are not for basic peasant fare: oatmeal and water.
Rather, gruel was 'enforced', enriched. Find out more in my new video: youtu.be/ULkOdptCl2s
CulinaryArchaeology retweeted
Ancient Roman pork collar from De Re Coquinaria. Subtitles in English and Italian.
youtube.com/watch?v=D1DWNmFq…
CulinaryArchaeology retweeted
This is not just food. This is a medieval queen's food! modernmedievalcuisine.com/20…
CulinaryArchaeology retweeted
Do you like marmelade?
Marmelada was the Portuguese name for a sweet, solid, quince paste. It was imported to Britain by the late 15th century as a luxury good.
The 18th century saw the rise of the transparent orange ‘jelly’ marmelade with finely cut peel.
Love or hate it?
CulinaryArchaeology retweeted
Prepping hastlettes of fruyt... from Richard II's cookery book c.1390 but with a few modern tweaks. These are still to be glazed with saffron & egg yolk then roasted... finished pics and recipe will go into a blog post.
CulinaryArchaeology retweeted
Calling food scholars, writers, activists, artists for a special issue on #food and #water: gastronomica.org/2021/10/13/…
Inviting original research, critical translations, and other food phenomena. Deadline May 15.
#CFP #foodstudies #foodstories @ucpress
CulinaryArchaeology retweeted
Medieval chickpeas and meat from a beautiful Indian manuscript dating back to the 15th century. Subtitles in English and Italian.
youtu.be/61TPfqoVdSQ
CulinaryArchaeology retweeted
Ancient Roman Encytum, a funnel cake made with cheese, spelt, and honey from Cato's De Agri Cultura. In the article you find the original recipe and our translation. The video is subtitled in English and Italian.
historicalitaliancooking.hom…
CulinaryArchaeology retweeted
It is available on Patreon the translation of the first five books of De Re Coquinaria, the most extensive source of ancient Roman recipes.
The 5th book, titled Ospreon, collects recipes for cereals and legumes.
patreon.com/posts/apicius-de…
CulinaryArchaeology retweeted
Ancient Roman ham in crust from De Re Coquinaria. Subtitles in English and Italian. Merry Saturnalia!
youtube.com/watch?v=TqBOcFl_…
CulinaryArchaeology retweeted
Ancient Kandaulos, a recipe by Hegesippus of Tarentum dating back to the 4th century BCE.
historicalitaliancooking.hom…
CulinaryArchaeology retweeted
One of my articles for the @DublinInquirer
In medieval times, Dublin religious houses and hospitals controlled the rights to fishing on the River Liffey. Fish at the time were sometimes baked into small savoury pastries such as these, writes culinary archaeologist @Maeve_LEstrange. #fromthearchive
dublininquirer.com/2020/05/0…
Last night I was incredibly honoured to win the ‘Emerging Voice’ category in the @irish_writing , judged by the Irish Food Writers’ Guild
The archaeological study of food is a passion of mine, and to receive such recognition for this research is a privilege. Thank you to @dublininquirer for giving me the platform to voice my research, and to @EArchaeol @ucddublin for the opportunity #loveirishresearch
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