The two principal research topics which I currently working on are the manufacturing methodology of medieval bread and the use of meat within the court of King Henry VIII. Work within the Kitchens as well as work on these principal topics also throws up other research avenues that I’ll eventually find an 8th or 9th day in a week to follow up on.
Currently most of the conference presentations I have given can be found on Academia.edu or click on the links below to read them here.
Presentations and papers include:
International Medieval Congress, Leeds (2016): Wastel, Cocket and Treyt: Some experimental investigations into the manufacturing methodology of certain medieval breads.
Oxford Symposium on Food and Cookery (2015): Dinner Isn’t Served! : The use of historic cookery as a method of interacting with visitors to Hampton Court Palace. in McWilliams M. ed. Food and Communication: Proceedings of the Oxford Symposium on Food and Cookery 2015, pp 185-192, Prospect Books, July 2016
9th Experimental Archaeology Conference, UCD Dublin (2015): Half Baked: can the experimental process help us towards a reconstruction of medieval bread?
82nd Anglo-American Conference of Historians Food in History (2013): “Our Ech Day Bread” : Reconstructing Medieval Bread.
International Medieval Congress, Leeds (2011): Experiments, education and entertainment: the opportunities and problems with historical cookery demonstrations at historic sites.
Langford Food industry Conference (2010): Meat and status. An historical look at meat in the English diet.
Proceedings of the 2002 ALHFAM Annual Meeting, People and Place, Making Connections, Cape Breton, Nova Scotia, Volume XXV 2003, pp44 – 48: Connections: Forethought in Interpretation. R. Fitch, R. Hoare, J. M. Meltonville and R. Mitchener