Blog Archives:

Dead robins and other festive cheer in my article in today’s Telegraph

Posted on by Lucy

The makings of a modern Christmas Cooked peacocks and dead robins have come and gone, but today’s festival draws on many other unlikely tastes and rituals.  Lucy Worsley in The Telegraph, 22.12.2011 ‘Take a peacock, break its neck and cut its throat,” the recipe begins. Then “flay him”, being careful to “keep the skin and

Continue Reading
Posted in A curator's life | Tagged