This is an exciting session,
involving the mixing of ingredients and application of heat to make some
We begin by looking at the evidence for cooking
practices, such as bones with butchery marks and remains of cooking pots
- and we find out why certain materials are chosen for certain
containers / utensils. We also touch on what foods were available - emphasising
that food was regional and seasonal.
After a word or two about hygiene (what?), each
participant is given a mixing bowl and spoon. Then we work through the
recipe, with each ingredient explained as to its origin, how it
would be measured and its period name. There are some extra
tasks thrown in for good measure - such as grinding salt and fetching
water for mixing.
Whilst the food is cooking we talk about fire skills and
I supply all the ingredients, utensils and
* The cooking area is situated behind
a rope and the fire can be contained in a raised metal tray to avoid damage
to the ground.