Medieval History
MIT doesn?t seem like a place where you can dine on food from the Middle Ages. But this month, you could prepare, cook, and eat like a 14th-century nobleman.
For over a decade, during the Independent Activities Period between semesters, Massachusetts Institute of Technology has offered a noncredit class on ?old food?? from the region around the Mediterranean Sea. The idea came from conversations History Department chair Anne McCants, who teaches the class, had with a colleague about how little students know about daily life in the past, she says. ?Both of us liked to cook and I was especially interested in nutrition and health of past populations, as well as the productive capacity of agricultural societies. So all of that came together to suggest a fun but informative IAP class using ancient and medieval recipes.??
This year?s participants were a diverse dozen from the university?s various academic departments, including budding engineers, staff, and at least one bona fide student of history. The hands-on, half-day class took place in the modern kitchen of Next House, a student dormitory. Electric ovens stood in for wood fires.
Click here to read this article from the Boston Globe
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A variety of authentic medieval foods will be served at a sold-out banquet at Durham University on March 9th. Organised by university?s Institute for Medieval and Renaissance Studies, it will feature food and drink from the Middle Ages and show how they...
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Medieval History
At MIT, dine like a 14th-century nobleman
For over a decade, during the Independent Activities Period between semesters, Massachusetts Institute of Technology has offered a noncredit class on ?old food?? from the region around the Mediterranean Sea. The idea came from conversations History Department chair Anne McCants, who teaches the class, had with a colleague about how little students know about daily life in the past, she says. ?Both of us liked to cook and I was especially interested in nutrition and health of past populations, as well as the productive capacity of agricultural societies. So all of that came together to suggest a fun but informative IAP class using ancient and medieval recipes.??
This year?s participants were a diverse dozen from the university?s various academic departments, including budding engineers, staff, and at least one bona fide student of history. The hands-on, half-day class took place in the modern kitchen of Next House, a student dormitory. Electric ovens stood in for wood fires.
Click here to read this article from the Boston Globe
- Slaves Or Not, Babylonians Were Much Like Us, Says Book
They got married, had children, made beer. Although they lived 3,500 years ago in Nippur, Babylonia, in many ways they seem like us. Whether they were also slaves is a hotly contested question which Jonathan Tenney, assistant professor of ancient Near...
- Medieval Feast At Durham University
A variety of authentic medieval foods will be served at a sold-out banquet at Durham University on March 9th. Organised by university?s Institute for Medieval and Renaissance Studies, it will feature food and drink from the Middle Ages and show how they...
- University Of Nebraska-lincoln Touts Its Medieval And Renaissance Studies Program
The University of Nebraska-Lincoln has promoted its Medieval and Renaissance Studies program, touting its flexibility to allow students to learn about what part of the period interests them. In an article on the university's newspaper, Peter Lefferts,...
- Notre Dame Institute For Advanced Study
The Notre Dame Institute for Advanced Study offers two types of fellowship: Residential fellowships for faculty and scholars in all disciplines ? including the arts, engineering, the humanities, and the social, life, and physical sciences ? with projects...
- Nemla Cfp
am organizing a panel for the 2009 Northeast Modern Language Association Convention in Boston, February 26-March 1, 2009. Table Talk: Perspectives on Food in Medieval Italian Literature In the late Middle Ages, food took on an increasingly powerful and...