You Are What You Ate Events

Food lessons from the past!

This November and December, join us for…

Free food tastings (recipes from the past) Saturday 19 November, 10am to 4pm, Henry Moore Square, Castleford

Join us this autumn at Castleford Market for a fascinating cookery demonstration.  See some medieval dishes – some not too different to dishes we enjoy today – being cooked.  Watch as recipes that are over 500 years old are prepared and have the opportunity to taste some of the delicious creations.  Visit our food display and find out about seasonal foods and the importance of healthy eating, past and present.

Free event, all welcome.

Medieval Winter, Pontefract Castle

Saturday 17 December, 11am to 3pm, Pontefract Castle Why not escape the Christmas shopping and come along to Pontefract Castle for Wakefield Council’s ‘Medieval Winter’ re-enactment event on Saturday 17 December?

Enjoy storytelling and medieval minstrels!  ‘You are what you ate’ will be setting up its medieval kitchen from 11am to 3pm. Medieval cook, Caroline Yeldham, will be preparing a variety of dishes for passers by to taste throughout the day, cooked on an authentic raised fire.
Learn about seasonal foods and the importance of healthy eating past and present. Find out more about where food comes from.

Free event, all welcome.

For more details, see Wakefield Council’s website
You may also be interested in …

Otley Science Festival, 14 to 19 November, Otley Court House

Dr Iona McCleery (historian and co-ordinator of ‘You are what you ate’) will be one of three academics taking part in the Festival Science Cafe on Tuesday 15 November, 7.30pm, where she will be talking on the theme of ‘The royal stomach: ‘healthy’ eating for a medieval king’.        Cost: £4/£3  adults and young people.  For more information, see the Festival website:


One comment on “You Are What You Ate Events

  1. webmaster says:

    Managed to get to Castleford market yesterday(Saturday). Really interesting stand and some really tasty food!! I was so inspired that today I cooked the beef loin recipe for our Sunday dinner, wife enjoyed it as much as I enjoyed Caroline’s original

    Mike T

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