A Taste of the Past: Why Medieval English Cooking Inspires Me Beyond Mid Century Cocktails

If you know me from The Mod Factory, you might assume my passions live solely in the world of mid‑century cocktails and retro culinary culture. While those interests are close to my heart, one part of my creative life that many of you may not know about is my deep fascination with medieval history and historic cookery, especially the rich culinary traditions of medieval England.

That passion has led me to write a new book, A Taste of the Past: Cooking and Class in Medieval England, set to release in spring 2026. This book is a journey into how food shaped society, culture, and class during England’s medieval period, and why those centuries still resonate with us today.

From Mid‑Century Mixology to Medieval Kitchens

Although The Mod Factory has spotlighted mid‑century cocktails, classic bars, and retro recipes, my interests extend much further back in time. I’ve long been captivated by how people lived, ate, and socialized across history, and medieval England holds an especially flavorful story worth telling.

In A Taste of the Past, I explore food not just as sustenance but as a cultural force, a way to understand class, power, identity, and tradition in the Middle Ages. Culinary history, much like the mid‑century era I usually write about, is about people, community, and the rituals that connect us across centuries.

Why Medieval English Cuisine Matters

One of the most fascinating sources of medieval English food history is The Forme of Cury, a cookbook compiled around AD 1390 by the master cooks of King Richard II. This remarkable text is one of the oldest known English cookery collections, highlighting recipes for both everyday dishes and elaborate feasts. But it’s more than a recipe list, it reflects medieval society itself. Many of the ingredients, techniques, and meal traditions reveal how food was tied to wealth, class, and cultural exchange. The Forme of Cury not only includes simple gruels and stews but also exotic spices, rare ingredients, and lavish banquet fare that would impress any modern foodie.

Books That Shaped My Approach

My upcoming book is not my first dive into this rich culinary past. I’ve already authored two other works rooted in medieval cooking and history:

• The Forme of Cury: Modern Translations

In this book, I translated and updated the classic medieval recipes into accessible, modern kitchen versions, bringing these ancient dishes back to life for today’s audiences.

• From Cury to Court

This book expands on how medieval cookery evolved from royal kitchens to courtly tables, connecting the dots between class, culture, and cuisine across time.

These earlier works laid the foundation for my latest exploration, A Taste of the Past, which goes beyond recipes to explore the social history behind the food.

What You’ll Discover in A Taste of the Past

In my new book, I explore:

• How food defined class structures in medieval England

• The role of spices, imported ingredients, and trade in shaping menus

• Daily meals of common folk vs. banquets for nobles

• Why medieval eating habits still influence our tastes today

• How food can tell us about politics, identity, and culture

You’ll get more than recipes, you’ll get context, history, and stories that bring medieval life to the modern reader.

A Journey Worth Taking

Whether you’re a food history lover, a culinary hobbyist, or someone who appreciates the weird and wonderful traditions of the past, A Taste of the Past: Cooking and Class in Medieval England offers a fresh look at how what we eat reflects who we are, across epochs.

And don’t worry, while mid‑century cocktails may steal the spotlight here at The Mod Factory, there’s always room for a dose of medieval spice and story on the menu.

Stay tuned for the spring 2026 release, and get ready to take a delicious journey back in time.