The German Reinheitsgebot

The German Reinheitsgebot –

the oldest, currently valid consumer protection law in the world

Today we are celebrating a very important anniversary:  the German ‘Reinheitsgebot’ (purity law) is 500 years-old.  On 23 April 1516, the co-regents of Bavaria, dukes Wilhelm IV and Ludwig X, passed a decree that beer may only be made of barley, hops, and water.[i] Continue reading

Grains of Paradise

Grains of Paradise again –

in herring pies from Norwich

As happens so often, once you notice a topic, it seems to crop up everywhere.  This was the case for me with Grains of Paradise.   I first came across this spice as the special ingredient in the original Alban Buns.  Today I happened to read a post about herring pies made by the City of Norwich for the king and there it was again. Continue reading

The Ginger Diaries (2)

The Ginger Diaries (2) – an update

Nearly six long weeks have gone by since planting some ginger roots.  During the first weeks nothing seemed to happen.  I was getting very disappointed and had given up on growing ginger as a complete failure.  At least, as far as trying to grow it from ginger root bought at the supermarket was concerned.  I thought that possibly even the organic ginger had been sprayed with some growth inhibitor, as the experts had warned.  Or that maybe the ginger sold as organic wasn’t organic after all. Continue reading

Strawberries and Cream

Strawberries and Cream – and Richard III

Who doesn’t like strawberries and cream?  And what if Richard III was no exception?

One of my favourite sites on the internet is Medievalists. Net, where I always find some article which interests and inspires me. The latest offering was no exception, ‘Recipes from The Tudor Kitchen’. I immediately thought of Julia, the expert on medieval cuisine of the NSW Branch of the Richard III Society. Continue reading

Cheese Making through the Ages

Cheese Making through the Ages

I love cheese.  So when I came across a reference to cheese during my research into Robert the Mason, I kept it in my mind’s “of interest” tray to come back to later.

In the 12th century, Geoffrey de Gorham, who was abbot of St Albans from 1119 to 1146, assigned to the monastery’s kitchen all of the cheeses from the Abbey’s demesnes of (St Paul’s) Walden, Abbot’s Langley and Sandridge (all in Hertfordshire). [1] It seems likely, as cheese was specifically mentioned in the Gesta abbatum, it had a high priority for the diet of the monks.

Continue reading