Monday, November 16, 2009


From Arranging the Meal: A History of Table Service in France, by Jean-Louis Flandrin and translated by Julie E. Johnson with Sylvie and Antonio Roder, this word refers to a sweetened porridge that begins with soaking husked wheat overnight.

Medieval meals not only began with all sorts of fruit and other sweet dishes that today we do not eat until dessert, but included in dessert various meat and savory dishes that we would now find out of place at that point in the meal: venison in frumenty, turtledove and lark pie, crayfish, fresh herring, artichokes, porpoise, chestnuts, olives, cheeses.

It's a little funny looking, this word. It slept funny on its hair.

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