The Role of the Scroll
by Thomas Forrest Kelly,
WW Norton, 181pp, £19.99/$29.95
In 1387, Bishop John Fordham of Durham entertained King Richard II at his London palace with a lavish banquet. There were three courses, though not as we would recognise them today. In the first, guests feasted upon the heads of boars and roasted swans, among other delicacies. In the second course they enjoyed roasted herons and cranes, while during the third they were served quail, venison, rabbits, partridges, pigeons, larks and a “dish of gely”. The menu was printed on scrolls, two of which have survived and are kept in London and New York.
