It has issued a tender for a feasibility study. The documents include few details, but they do confirm the likely future uses for the historic building.
Maeve L’Estrange is a culinary archaeologist, studying for a PhD in experimental archaeology in UCD. Since no medieval Irish recipes survive, she tries to piece together what may have been eaten by ex
In medieval Ireland, wealth was invested in cows, which were used to pay fines, rents, and pleas – and, of course, to serve in rich stews like this one.
Pastry goods in general were popular in the Middle Ages, and ranged from simple “chewets” to luxurious tall “Parma pies”. Here’s how to recreate a “flampoint”.
