Mediterranean food, Charles Sturt Libraries.

Medieval Recipes for Today: Author Talk and Tasting With Barbara Santich

Recreate the bold, robust flavours of the middle ages and learn about the history of Mediterranean cuisine with acclaimed culinary historian Professor Barbara Santich of the University of Adelaide, including what medieval kitchens were like, the significance of spices, and etiquette when forks were not in common use. In this talk-and-tasting, Barbara discusses the food and cooking of Mediterranean Europe in the late medieval centuries before the discovery of the Americas brought tomatoes, potatoes, peppers and corn back to Europe. She explains the ingredients of medieval cuisine, in particular the variety of spices, the links to dietetics and the Arab influence, and describes medieval banquets and eating customs.

Professor Barbara Santich’s book will be available for sale on the day ($40 cash).

Presented by Charles Sturt Libraries