The Transmission of Taste c. 1200-c.1400

Taste的传递提供了一种与泰恩河畔纽卡斯尔的BlackFriars餐厅合作的关于中世纪食物、食谱和对味道的理解的知识交流的基本方法。它结合了对中世纪英国食谱在其社会、历史和智力背景下的学术分析，与法国和德国邻近的饮食文化的比较，以及来自餐厅的烹饪科学和食谱开发的实用知识，学生将把研究带到餐厅，并与厨师一起进一步完善中世纪食谱是如何工作的。然后，这些新的解释反馈到学术分析中；并加强了餐厅对中世纪遗产的重视。

Transmission of Taste presents a radical methodology for knowledge-exchange in collaboration with Blackfriars Restaurant, Newcastle-upon-Tyne on medieval food, recipes, and understanding of taste. It combines academic analysis of medieval English recipes in their social, historical, and intellectual context, with comparison to neighbouring food cultures in France and Germany with practical knowledge of culinary science and recipe development from the restaurant The student will bring research to the restaurant and further refine, with the chefs, how the medieval recipes work. These new interpretations then feed back into the academic analysis; and enhance the restaurant's emphasis on medieval heritage.