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A “Taste of Medieval England” included mac and cheese, pretzels, and cheesecake – who knew?
We found out as we researched material culture in Medieval England (HIST 329). Using cookbooks from fourteenth-century England and France, we created a menu such as might have been enjoyed at the abbot’s table of a fairly unreformed Benedictine monastery: no meat, but plenty of cheese and eggs. (No beer or wine, of course, per University regulations… )