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 neil@britishfoodhistory.com, 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.