Topic: Brewery and pub culture in history In the late Middle Ages and the centuries that followed, the inn was an important hub of bourgeois society. Those who stopped off here were usually looking for a rest from a strenuous journey or a break from work. But what was everyday life like in such a historic tavern? What food and drink was served? Who intervened in the event of a dispute? And what was the connection between the brewers and the taverns? We will get to the bottom of these and many other questions during our culinary journey through time at Schlenkerla. Using authentic dishes, we will wander through several centuries of pub culture and take a look at the cookbooks of monks and innkeepers' daughters. Menu: Rustic farmer's bread with homemade crackling lard and lentil spread Creamy beer soup with saffron and butter croutons Chicken or stuffed kohlrabi on sour cream sauce, served with spinach strudel Nun's farts with rose sugar on a rosehip mirror Different from what most people believe nowadays, the „dark middle ages“ were anything but sinister. Probably not ordinary like today but still common, cooks of the time had access to a wide range of ingredients, spices and recipes. Spices such as ginger, anise, pepper, saffron, allspice and cloves were used in historic dishes and are evidence of a high susceptibility to aromas back then. Some of these middle age cook books have been preserved until today. The oldest one written in German language is from Franconia. It is the school directors „house book“ from the Michael de Leone foundation, which was located in the city Würzburg (ca. 90km west of Bamberg). This 650 year old handwriting contains base recipes for almond milk, bread, basic sauces and mead as well as elaborate meals for holidays and the time of lent. Especially remarkable is the large number of vegetarian dishes, which made a diversified diet possible even during the 40 days of lent prior to Easter. Other than in modern cook books all recipes are however without exact details on quantities or prepartion time and hence require a comprehensive knowledge of both history and culinary art. Based on this cook book the Schlenkerla kitchen team developped together with a historian several authentic dishes of the time. These provide a glimpse into the food and tavern culture of Franconia in the 14th century. Package includes: - 4 course middle age menu prepared in accordance with original recipes from the 14th century. NEW dishes, details to be announced in fall 2023. - GERMAN (!!) lecture from a historian on culinary art in the middle ages. Please note: - drinks have to be paid separately. We recommend our Hansla low-alcohol for the first 2 courses, and the classic Märzen smoked beer from the wooden barrel for the main course. - price indicated is per person. If more than one participant, please add corresponding items to your cart. - after payment we will send you a receipt (invoice) via eMail. Please bring this to the day of the event to Schlenkerla, as it serves as your entry ticket. If you want to have the menue on a different date, you can book it for groups here: https://www.schlenkerla.de/kontakt/mittelaltermenuee.html Image copyright: Wikipedia, https://de.wikipedia.org/wiki/Esskultur_im_Mittelalter
