The story of British food
Chapter 1
Medieval feasts and imperial tastes
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Chapter 2
The classic pub and comfort staples
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Chapter 3
Afternoon tea and the sweet tooth
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Chapter 4
Modern fusion and regional specialties
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YOUR GOAL
Master of The story of British food
Ch 1 · Medieval feasts and imperial tastes
Fun Fact
Medieval pie crusts: The thick, hard pastry shells of medieval English pies were called "coffyns" and were thrown away rather than eaten.
Glossary
trencher (noun)
A wooden board or platter on which food is carved or served, or historically, a piece of stale bread used as a plate. At King Richard II's late fourteenth-century banquets, wealthy English nobles ate from these edible bread plates.
A wooden board or platter on which food is carved or served, or historically, a piece of stale bread used as a plate. At King Richard II's late fourteenth-century banquets, wealthy English nobles ate from these edible bread plates.
Quiz
In medieval England, what was the primary purpose of baking meat inside a thick pastry crust?
Quiz
What precious metal did Tudor cooks use to decorate roasted birds for royal feasts?
Quiz
Before the Romans introduced sweet cherries, what wild fruit was already native to Britain?
Quiz
Who is credited with popularizing the sandwich in 1762 so he could eat while gambling?
Quiz
Which Tudor monarch's court heavily used expensive spices like nutmeg and ginger in the 1500s?
Quiz
Which of these vegetables was introduced to Britain by the Romans to be used as salad greens?
Quiz
Which ancient empire introduced sweet cherries and structured apple orchards to Britain in 43 AD?