SUNDAY LECTURE: THE CULINARY CALENDER CUSTOMS OF CUMBRIA
About
Until recently, the working class families of the farming, forestry and mining communities of Lakeland subsisted on a fairly simple diet, largely based on locally grown oats and barley. However, on feast days and other special occasions, this grainy monotony was enlivened by celebratory dishes, which often contained exotic spices and dried fruit. A Christmas breakfast might consist of a boiled hackin, a sweet haggis that was probably the mother of all British Christmas Puddings. On Good Friday a dish called Fig Sewe, made by boiling dried figs with ale, diced bread, treacle and nutmeg consumed to honour their Saviour, since Cumbrians believed he was crucified on a cross made of fig wood. Food historian Day will guide us through the traditional foods of the Lakeland Year.Ivan Day
£18 each including refreshments
Location
Higham Hall College
Bassenthwaite Lake, Cockermouth, Cumbria
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SUNDAY LECTURE: THE CULINARY CALENDER CUSTOMS OF CUMBRIA
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