As a follow up to last week, I thought I would just mention that my hard copy of The Routledge Companion to Marine and Maritime Worlds 1400–1800, edited by Claire Jowitt, Craig Lambert and Steve Mentz, has now arrived. There look to be lots of fascinating chapters from ‘Global Networks’ to ‘Piracy and Privateering’, ‘Sea Music’, ‘Ottoman Seafarers’ Tales’ and ‘Nautical Manuals’. If anyone is interested, please see further details at: https://www.routledge.com/The-Routledge-Companion-to-Marine-and-Maritime-Worlds-1400-1800-1st-Edition/Jowitt-Lambert-Mentz/p/book/9780367471842 and in due course it is hoped there will be a paperback edition.
Before I get to the topic for this week – food and its uses in medieval Kent, I thought I would flag up an initiative by the Graduate College if you are thinking of studying for a postgraduate degree – Taught Masters, Masters and PhD by research, PGCE and many more, at CCCU next year. The College is running online weekly sessions throughout June on Thursday late afternoons between 4pm and 5.30pm. Professor Susan Millns, as Dean of the College, will provide information about postgraduate student finance as well as how to apply for a place and what it means to be a postgraduate student at Canterbury. You will also have plenty of opportunity to discuss how you can gain the postgraduate edge and take your studies to the next level. For further details and to book a place, please email: firstname.lastname@example.org
It really will be a short blog this week because it is in some ways a slight breather before a very hectic time next week that has several meetings, two conferences and a workshop. Nevertheless, this week has seen Dr Diane Heath and her co-producers getting to the final stages on their ‘Medieval Animal Magic’ booklet for primary schools, while Professor Louise Wilkinson has been busy working at The National Archives and giving papers, as well as attending Exam Boards – it is that time of year!