From Roman recipes to Victorian victuals, the Museum of London is hosting a series of  cookery workshops exploring how our ancestors prepared their favourite dishes.

Between September and December, members of the public can learn how to prepare ancient dishes and sample bygone flavours – including ancient Rome’s infamous fish sauce.

Led by Sally Grainger and Annie Gray, both celebrated chefs and food historians, the workshops will explore the culinary quirks of four historic periods: Roman, Anglo-Saxon, Georgian, and Victorian.

Each class will begin with a short introduction to historic table etiquette and culinary fashions, followed by making forgotten recipes from the period and sampling typical drinks of the era.

Participants will then sit down to dine on the food they have created, adopting the table manners of the period, if they like. Copies of the recipes will be available to take home so that they can recreate the meals at home to surprise friends and relatives on special occasions.

So roll up your sleeves and get ready for a journey through tastes gone by! The equipment and ingredients will be provided. Period dress is very welcome but by no means essential.


Dining with the ancient Romans

Roman food is often associated with over indulgence and gluttony, with lark’s tongues and stuffed dormice often on the menu. But what did the ordinary Roman eat on a daily basis? This workshop will dispel some of the myths about Roman food and introduce participants to a unique and rich cuisine.  Participants will be given the chance to prepare a number of ancient dishes using the famous Apicius recipe text.  Led by TV chef and food historian Sally Grainger – an expert on ancient Roman and Anglo-Saxon cookery. Ingredients and equipment provided.

Minimum age:  18

Fee:   £28 or Friends £22, please book in advance: 020 7001 9844

Discount package available for those wanting to attend all four workshops, £99 or £75 Friends

Dates and Times

Saturday, 15 September 2012, 12.00 – 16.00  or

Sunday, 16 September 2012, 12.00 – 16.00

 

Anglo-Saxon recipes revealed  

Using archaeological, documentary and pictorial evidence, from such glories as the Bayeux tapestry, participants will learn about the cuisine and cooking techniques of a period of British history known as the Dark Ages. Those taking part will make dishes from a very early Anglo/Norman recipe text. Spiced ale and freshly made griddle cakes will accompany the meal. Led by TV chef and food historian Sally Grainger – an expert on ancient Roman and Anglo-Saxon cookery. Ingredients and equipment provided.

Minimum age:  18

Fee:   £28 or Friends £22, please book in advance: 020 7001 9844

Discount package available for those wanting to attend all four workshops, £99 or £75 Friends

Dates and Times

Saturday, 27 October 2012, 12.00 – 16.00  or

Sunday, 28 October 2012, 12.00 – 16.00

 

Delights of the Georgian table

The Georgian era was one of excitement and change – politically, socially and gastronomically. At the start of the eighteenth century, foodstuffs such as tea, chocolate, potatoes and chilli were still very new. Participants will have a chance to make some decadent Georgian favourites that they can replicate at home to wow family and friends. Led by well-known chef and food historian Annie Gray. Ingredients and equipment provided.

Minimum age:  18

Fee:   £28 or Friends £22, please book in advance: 020 7001 9844

Discount package available for those wanting to attend all four workshops, £99 or £75 Friends

Dates and Times

Sunday, 18 November 2012, 12.00 – 16.00

 

Edible treats fit for Charles Dickens

Victorian food has a reputation for being stodgy and bland, laden with meat and loaded with over-cooked vegetables. In a period of industrialisation and urbanisation, of Empire abroad and of the beginnings of intensive farming at home, food represents all that was good and bad about the Victorians. This workshop will challenge the myths of unhealthy Victorian stodge with participants being invited to reproduce dishes from the period – including a Dickensian punch. Led by well-known chef and food historian Annie Gray Ingredients and equipment provided.

Minimum age:  18

Fee:   £28 or Friends £22, please book in advance: 020 7001 9844

Discount package available for those wanting to attend all four workshops, £99 or £75 Friends

Dates and Times

Saturday, 15 December 2012, 12.00 – 16.00  or

Sunday, 16 December 2012, 12.00 – 16.00

 

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