Article: Edible Brooklyn
Cockenthrice and Hippocras: A Tudor Feast in Bushwick
January 1, 2016
While decadent and unusual enough to deserve a place on any modern restaurant’s menu, this 12th-century dish owes its recent revival to a partnership between MOFAD and the Brooklyn-based supper club Edible History. The brainchild of historian Victoria Flexner and chef Jay Reifel, Edible History seeks to bring “the past to life through food and drink” and Flexner and Reifel certainly lived up to their mission when they served the aforementioned dish, as well as three other delicious courses recovered from the annals of culinary history, at their two-night series Feminist Food, Feminist Art.