The Transmission of Taste c. 1200-c.1400

传输的味道提出了一个激进的方法，知识交流与黑修士餐厅合作，纽卡斯尔泰恩河上的中世纪食物，食谱和口味的理解。它结合了中世纪英国食谱在其社会，历史和知识背景下的学术分析，与法国和德国的邻近食品文化相比，具有烹饪科学和食谱开发的实用知识。这些新的解释，然后反馈到学术分析，并加强餐厅的中世纪遗产的重视。

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.