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Historic Menus,
Event Consultancy,
Practical experimentation,
Research & Presentations.
The Tavern Cook,
Eighteenth century dining through
the recipes of Richard Briggs.
Coming late March 2023
(June 2023 in America)
People ask me, "Why do you work in Food History?"
and I say,
"Food connects us to the past in a way others things can't. Food links to wealth, status, trade, exploration, religion even prejudice.
We all eat, so let's start our story there!"
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