Courses - The Tudor Kitchen
An
exciting series of day schools which explore the processes of Tudor
food. Set in the new fully equipped and interpreted Winkhurst Tudor kitchen,
they will be hands on days which follow the seasons and the diets of
Tudor times, learning about the dishes enjoyed by courtiers and endured
by peasants.
MEAT AND
MORE MEAT
7 November 2007
If you want to eat
the best, freshest and tastiest meat around it helps to be able to prepare
it yourself. The day will focus upon the practical skills of skinning,
drawing, plucking and boning a range of birds and other game, and at some
of the more interesting ways of cooking it.
Tutor: Ruth Goodman
Course fee: £60
[Index] [Timetable] [Home]
TUDOR CHRISTMAS FOOD
11 December 2007
Ditch the turkey, and have a go at something really traditional. A Tudor
Christmas was a time of food, food and more food, when all the best things
came out of the store cupboard to fuel twelve days of eating, drinking and
making merry. We shall be cooking up a storm with shred pies, Twelfth
night cake, brawn and roast beef.
Tutor: Ruth Goodman
Course fee: £60
[Index] [Timetable] [Home]
THE
16TH CENTURY DAIRY
21 May 2008
Milk, butter and
cheese played essential roles in the Tudor diet and daily life. During
this practical day participants will use a hand churn to make butter,
which will be salted and potted for winter and learn the processes of
making soft cheeses. An overview of all aspects of 16th century dairy
production and use, plus a look at early 17th century dairying.
Tutor: Ruth Goodman
Course fee: £60
[Index] [Timetable] [Home]
TUDOR SALADS AND VEGETABLES
3 June 2008
There may not have been vegetarians in Tudor England but there were plenty
of vegetables, salad leaves and edible flowers. Explore a whole host of
period recipes centred on herbs and vegetables of all kinds, from Peas
Pottage to Grand Salat. The tradition of fasting days provides us with a
strong and varied range of meat-free dishes to draw upon, and include an
impressive number of different edible plants, some familiar and some less
so.
Tutor: Ruth Goodman
Course fee: £60
[Index] [Timetable] [Home]
THE TUDOR
BAKEHOUSE - BREAD
10 September 2008
Museum milled flour
will be used to make common brown loaves of the working folk in the
kitchen’s historic bread oven. The day will include the role of bread in
Tudor life, the technology of the Tudor bread oven, the law of the time
and the special loaves baked for festivals.
Tutor: Ruth Goodman
Course fee: £60
THE TUDOR BAKEHOUSE - PIES AND PASTRIES
11September 2008
A selection of
techniques and recipes from a Tudor bakehouse, from hand-raised standing
pies to deep fried choux pastry bennets. 10am-4pm
Tutor: Ruth Goodman
Course fee: £60
PRESERVING FOOD IN THE 16TH CENTURY
1
October 2008
This workshop takes
the practical approach to learning the key methods of preserving
foodstuffs in Tudor England. This was essential to keep the population
alive and well until the next harvest. Meat, fish, herbs, vegetables and
fruit.
Tutor: Ruth Goodman
Course fee: £60
[Index] [Timetable] [Home]
