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This week’s blog takes a look at Roman religion. Archaeologists have discovered that the influence of Roman religion reached far and wide across Britain and took may forms. Why was [...]
Frumenty is a thick-boiled grain-based dish which is very familiar to porridge. Derived from the Latin word for grain, ‘Frumentum’, this staple of the medieval peasantry was often made with [...]
Syllabubs Detail from ‘The sense of Taste’ by Philip Mercier (1680-1760) with a plate of syllabubs. Syllabubs are not exactly common in this day and age, in fact [...]
Today I have been doing some experimental archaeology. This may conjure up an image of being outdoors in a field somewhere, but I have actually been in my kitchen! Today's [...]