Remains Of King Richard III Discovered In Parking Lot


Back in September, we reported that the lost tomb of Richard III may have been found in Leicester, England. Now the Daily Mail reports the remains in that tomb have been determined to be those of the king.

Richard III was the last of the Plantagenet kings and fought the Tudors during the War of the Roses for control of the kingdom. The final showdown came in 1485 at the Battle of Bosworth, where Richard was killed. His body was buried in the church of the Franciscan friary of the Grey Friars in nearby Leicester. The church and friary were demolished in the 1530s and its location forgotten. Using old maps, archaeologists from the University of Leicester and the Richard III Society figured out that the church lay beneath the parking lot of the city’s social services department.

The team sunk exploratory trenches and soon located the friary and the remains of a man and a woman. The male skeleton had wounds from an arrow and from a blade to the skull, consistent with accounts of Richard’s death. The skeleton also suffered from scoliosis. Richard was said to have been a humpback, and this disease could have created such a deformity.

There has yet to be an official announcement. The Daily Mail cites an unnamed source with “knowledge of the excavation” and states that an official announcement won’t come until a TV documentary airs in January. A descendant of Richard III was used to provide a DNA match but it’s unclear if this is what has determined the body is that of the dead king.

The Daily Telegraph has also reported that unnamed sources confirm the skeleton is that of the king “beyond all reasonable doubt.”

While royalty are generally buried in Westminster Abbey in London, the Ministry of Justice has ruled that any remains determined to be those of Richard III should be buried in Leicester Cathedral.

Have Archaeologists Found The Lost Tomb Of Richard III?


Back in August, we covered a new excavation in the English city of Leicester searching for the lost tomb of King Richard III. Now the University of Leicester reports that their team has discovered bones in the church where he is said to have been buried.

Richard III was the last of the Plantagenet kings and fought an epic struggle with the Tudors during the War of the Roses for control of England. He was killed at the Battle of Bosworth in 1485. Support for the Plantagenet line crumbled and soon Henry Tudor was crowned King Henry VII.

After the battle, Richard III’s body was buried in the church choir of the Franciscan friary of the Grey Friars. The church and friary were demolished in the 1530s during the reign of Henry VIII and the precise location was eventually lost. Using old maps, archaeologists figured out the church lay beneath a modern parking lot.

Archaeologists from the university and the Richard III Society sunk trenches through the parking lot and soon located the friary’s chapter house and the cloister, a courtyard with a covered walkway around it. Soon after, the team found the church itself. A public day last weekend attracted more than 1500 people.

Artifacts uncovered include inlaid floor tiles, a medieval silver penny, metal letters that perhaps once were part of an epitaph, and architectural elements from the choir and church. An added bonus was the discovery of a garden from an early mayor of Leicester.

Now the excavation has revealed two skeletons, one of a female and one of a male. The male was found in what archaeologists believe is the choir, where Richard was said to have been buried. This well-preserved skeleton shows trauma to the skull from a bladed instrument and a barbed metal arrowhead was found between the vertebrae of the upper back. The skeleton also has spinal abnormalities.

The university press statement says: “We believe the individual would have had severe scoliosis – which is a form of spinal curvature. This would have made his right shoulder appear visibly higher than the left shoulder. This is consistent with contemporary accounts of Richard’s appearance. The skeleton does not have kyphosis – a different form of spinal curvature. The skeleton was not a hunchback. There appears to be no evidence of a ‘withered arm.'”

Richard was said to have had a hunched back and withered arm, but many historians believe this was later propaganda. Perhaps it was an exaggeration of a real ailment?

Is this the skeleton of King Richard III? The university can’t say for sure. Richard was probably not the only person buried in the church choir, this being a common practice, so the bones will have to be analyzed further. Genealogists have tracked down a direct descendant of Richard’s sister who can provide DNA to check for a match.

The university says a full analysis may take up to 12 weeks. When the results come in, we’ll be sure to report on it.

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Archaeologists Search For Lost Grave Of King Richard III

Archaeologists in Leicester, England, are looking for the grave of a king – in a parking lot.

The grave of Richard III is believed to be beneath the parking lot of a local government building, according to analysis by the University of Leicester.

Richard III was killed at the Battle of Bosworth in 1485, the decisive battle of the War of the Roses. The victor was Henry Tudor, who became King Henry VII.

Richard was buried at the Franciscan friary of Greyfriars. Later development erased all trace of this church and the site was lost. Richard III is one of the few English kings for whom there is no recognized burial place. Now archaeologists have analyzed old maps and believe they have pinpointed roughly where the church was.

Heavy machinery moved in this weekend to break up the pavement, the Leicester Mercury reports. Once they’re done, the archaeologists will dig two trenches using more meticulous methods in the hope of hitting part of the church. The trenches will run from north to south, maximizing the chances of hitting the church. Medieval churches were traditionally built from east to west.

If they do find any bones, they’ll be able to tell if they belong to the slain king. Genealogists have discovered a direct descendant of Richard’s sister and will be able to use DNA analysis to check for a match.

The work should be finished in two weeks. On September 8-9 the excavation will have an open house for the public.

[Image courtesy Wikimedia Commons]

European cheeses: holiday entertaining with the taste of travel

I work part-time in a cheese shop, and I’m also a contributing editor at culture, a consumer cheese magazine. I can’t help noticing that, despite a still-sluggish economy, people don’t want to do without their cheese. Especially if they’ve fallen for a specific type during their (usually European) travels.

Not everyone who bellies up to the counter is a globetrotter or a cheese geek, but they’re all eager to try new things and learn about the animals and cheesemakers responsible, and what, if any, cultural role certain cheeses play in their country of origin. It got me thinking: why not show Gadling readers how to do a bit of armchair travel to Europe via their local cheese shop?

Cheese has long been associated with revelry, in part because of its cozy compatibility with beer, wine, Champagne, and certain spirits. With the holiday season upon us, I put together a list of some delicious, versatile, affordable European imports that will make any small party more festive. The best part? You don’t need to be any kind of cheese wunderkind to put together a banging cheese plate (suggestions coming up).

[Photo credit: Flickr user cwbuecheler]

I usually allow about an ounce of each cheese per person, assuming there’s more food. If you’re throwing a big party, it may not be financially feasible to purchase certain products (and there’s nothing wrong with serving a mass-produced Gruyere or Gouda). Note that some styles of cheese are less dense than others, so depending upon price, you can get more dairy for your dollar.

If you can’t find these cheeses at your nearest grocery, Whole Foods (which have generally excellent cheese departments), or specialty shop, try online sources Murray’s Cheese, Cowgirl Creamery, Formaggio Kitchen, and Artisanal Premium Cheese. Click here for a national cheese retailer directory by zipcode.

In addition to picking some of my own favorites, I turned to one of culture’s co-founders, cheesemonger Thalassa Skinner of Napa’s Oxbow Cheese Merchant, for advice:

The Cheeses

France
Langres (cow): Traditionally served with Champagne poured over it (those decadent French!), this well-priced washed-rind is a little bit stinky, with a dense, creamy interior and tangy lactic finish. From the Langres plateau in the Champagne-Ardenne region.

Holland
Ewephoria (sheep): Nutty, rich, with a hint of crystallization, this butterscotchy Gouda will convert even the ambivalent into cheese aficionados.

Switzerland
Appenberger (cow): This buttery Alpine-style cheese from the Schweitzer Mittelland region has a faintly grassy tang. A surefire crowd-pleaser.

Italy
Robiola due latte (a blend of cow and sheep or goat’s milk): A rich, mold-ripened number with a slightly sour, mushroomy finish, from the dairy-rich Piedmont and Lombardy regions. Top imports include those by Perolari due Latti, Robiola Bosina, and Robiola delle Langhe.

Spain
Leonora (goat): A loaf-shaped, mold-ripened cheese from the northwestern village of León. Creamy, tangy, and delightful, with a blindingly white, dense, chewy interior.

Portugal
Azeitao (cow): Yeasty, full-flavored, with a slightly bitter finish; a beer-lover’s cheese. From the village of the same name, in the Arrabida Mountains, near Lisbon.

England
Stilton (cow): Colston-Bassett makes perhaps the finest version of this historic, earthy blue cheese. It’s a classic British holiday treat, produced in Derbyshire, Leicestershire, and Nottinghamshire. Stichelton is the equally delicious, raw milk version; it’s a bit more fruity and crumbly. But for another British tradition, go for a robust Cheddar. Keen’s (cow) is buttery, with a horseradishy bite.

Ireland
Coolea (cow): This dense, buttery, Gouda-style from County Cork has a sharp, grassy finish. Unusual and delicious.

Belgium
Wavreumont (cow): A smooth, full-flavored, monastic-style washed rind. Trappist beer, anyone?

Cheese Plate 101

K.I.S.S.: This is a fun little acronym I learned in culinary school. It stands for, “Keep it Simple, Stupid.” A foofy, cluttered cheese plate with too many accompaniments just detracts from the headliner. You can keep sides as simple as some plain crackers or a baguette, or add toasted almonds, walnuts, or hazelnuts, and some preserves, or honeycomb or dried fruit or grapes or slices of pear or apple (in summer, use stonefruit such as peaches or cherries, or berries).

You can also go the savory route with dry-cured or green olives (Picholine are my favorite) and some salumi (add grainy mustard, cornichons, and a hearty rye bread for a winter supper). Forget the sundried tomatoes, pickled onions, pepperoncini, artichoke hearts, tapenade, stuffed peppers, or whatever else the local deli has in its antipasti bar. It’s overkill.

Stick to three to four cheeses that increase in intensity of flavor. You can do whatever you want: all blues, or all goat cheeses. For a diverse, well-rounded plate, try: One creamy/mild; one semi-soft or semi-firm with some kick, or a washed-rind/ surface-ripened; one hard-aged; one blue or something really punchy (taste this last, because the stronger flavors will obscure your palate). Your cheesemonger can help you pick things out and explain these terms to you, or click here for a glossary.

When pairing cheese with beer or wine, a rule of thumb is to match the intensity of flavor of the cheese to that of the beverage. The following are some suggestions for some of the more tricky, assertive cheeses.

Goat cheese: A good rosé will almost always work, as will a light German beer like Hoegaarden.

Big, stinky washed-rinds: Pair with sweet bubbly; the effervescence will help cleanse the palate and won’t compete with the flavor of the cheese. If you’re drinking beer, go with a light pilsner or lambic.

Blue cheeses: Go for a sweet dessert wine (not Port) or Lambic beer with fruit, such as framboise.

For additional cheese plate ideas, click here.

[Photo credits: Neal’s Yard, Flickr user foodmuse; Gouda, Flickr user manuel/MC; cow, Laurel Miller; grapes, Flickr user lakewentworth; goat, Laurel Miller]

“Lough Ness Monster” scares locals

The Loch Ness monster may have gone extinct, but there are still mysteries in the lakes of the British Isles. Residents near Stonebow Washlands in Loughborough, Leicestershire, have been warned to keep their children away from the water after a mysterious beastie devoured some ducks.

There’s no clear description of the “monster”, but a witness tells a grim tale of seeing ducks get sucked into the water, never to be seen again.

Nobody is sure what it is, but the chairman of the Charnwood Wildlife Protection Group has confirmed that the lake’s duck population has decreased noticeably since the sightings. While most observers believe it to be some sort of locally uncommon fish like a catfish or pike, there’s also the hint of a good old-fashioned mystery.

Considering how much money the residents around Loch Ness have made off of unconfirmed sightings of their own lake monster, even creating a Nessie Museum and the statue pictured here, the folks at Loughborough might just be onto something good.

Pity about the ducks, though.