Historical cooking for health - fermenting: food for healthy digestion
In this cooking workshop, you will leave with an understanding of how the gut microbiome works, and why this is such a vital factor in our health and well-being. We will discuss which foods help and hinder digestion, the impact of modern medications, and the role of fermentation in nutrition.
We will look at gut health in the historical context of food preparation and preservation, and make some dishes through the process of lacto-fermentation, including pickles, a sauerkraut, and chutney that Regency cooks are likely to have made; intuitively using ingredients which would have supported their gut health and protected them from serious disease.
This workshop is a unique collaboration this Spring between The Regency Town House’s Paul Couchman, and Nutritional Therapist Lucy McCrickard from LGM Nutrition; delving into our past with Historical Cooking for Health with themed cooking workshops in the original Town House kitchen in Hove.
These events offer the opportunity to immerse yourself in Brighton’s Regency historical culinary past, to explore nutrition of the time and understand how that translates into our modern cooking.
At the end of the course, you will be presented with a booklet which includes recipes from the workshop, a fact sheet on the theme of the day plus tips for shopping and eating locally.
Tickets are available on Eventbrite https://bit.ly/2YeunWI
Hosted by LGM Nutrition Ltd
I practice as a Nutritional Therapist in Brighton and Hove supporting clients with hormone and digestive issues and also offer workshops and seminars for groups, sports teams and companies. This is part of a series of three themed cooking workshops in the original Regency Town House kitchen in Brunswick Square.