It is the year 500, the Dark Ages of Medieval Europe. Times are hard, famine is common. In an age without refrigeration the only consistent food sources are cereal grains that must be backbreakingly farmed from the clutching earth. While not in the fields, peasants pray in their dark hovels to the reticent weather for a good harvest. And so the people eke out a meager diet from the soil, subsisting year in and year out on nothing but bread and porridge, when they can eke out anything at all…
Well that’s not entirely true. Even though there were no refrigerators, medieval people still developed all sorts of ways of preserving food. In fact, pre-industrial societies all over the globe used methods involving curing, fermentation, and pickling to extend food shelf life, ensuring there would be calories available in times of scarcity and also adding some pizazz to everyday dishes. Some methods of preservation were so popular they became defining characteristics of the culture that created them. Imagine a Jewish deli without pastrami, Thai curry without fish sauce, or a German beerhall without sauerkraut and, well, beer!
This class will go over some of those ancient methods of preservation and how you can use them to enhance your own daily dishes to delicious effect. We’ll cover salt curing, vinegar pickling and lactose fermentation, and discuss even more projects you can do at home!
Learning a few skills in food preservation will help you keep food in your fridge and pantry longer, as well as punch up your meals with a little fun!
This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipes on the night's menu.
"Jacob is knowledgeable, enthusiastic, and good with cooks of all skill levels. He really exemplifies what CVU Access courses are all about!"
Jacob Speer started his culinary education in Paris. During the course of his career he worked as both baker and cook, learning both sides of the kitchen trade. After more than a decade in restaurants in Europe and the US, Jacob decided to move on from professional cooking and settle down in beautiful Vermont. His passion for cuisine still continues, and he enjoys entertaining friends and family with interesting dishes, both ancient and modern, and trying new recipes and restaurants.
Jacob Speer
