Medieval Food at Glebe Library
Did you know medieval cultures used egg yolk to make roast chickens appear gold plated? Or that medieval societies believed a perfect balance of earth, water, air and fire would grant them immortality?
These are just a taste of the things you’ll learn when Heather Bentley presents a free talk on food and medieval culture at Glebe Library tomorrow.
Heather is a food enthusiast and U3A lecturer. She’ll be talking about a range of topics like manners, spices, medicinal foods and hunting rituals.
Date: Saturday 9 February
Time: Doors open at 10 am for 1:30 pm start
Location: Glebe Library
Address: 186 Glebe Point Road, Glebe
Public transport: Catch #431 or #433 bus from Central Station. Buses stop in front of the library
Parking: There is a car park at the rear of the library
Cost: Free
Website: http://www.cityofsydney.nsw.gov.au/Library/Branches/
2 Comments
Sounds like some of our old wives tales are really, really old! Why is it that sometimes the old ways really are the best?
I suppose they’ve just stood the test of time! There’s definitely a reason why we keep doing things the way they’ve always been done – because often it’s just so clever!