So, many years ago, I was placed in a situation where I and another cook had to come up with a shopping list and most of a menu three days before an event in an unfamiliar place with no idea … Continue reading
Category Archives: Food History
St. Thomas guild: Medieval table manners. Check out the amazing aquamaniles!
The Agincourt feast this year is based on the Canterbury Tales. I have taken a few liberties with the menu to ensure proper balance and variety of dishes. We will be doing a few things differently this time around and … Continue reading
I have been thinking a lot about the importance of communal dining and its value not only to families, but to friends and community as I write up business plans and think about the various things that I would like … Continue reading
Note: This is additional material for my column in the Althing, a newsletter published by the Barony-Marche of the Debatable Lands, a branch of the Society for Creative Anachronism located in Pittsburgh, PA. Timeline Extended Recipe Listing (from medievalcookery.com) I … Continue reading
Right now I’m in the midst of preparing to cook a feast this weekend, doing some new research, updating some old research, and learning a few new tricks. These are some bits and pieces for now and next Thursday I … Continue reading
One of my foodie friends was talking about the “Traveling Spice Kit” that they had put together. It was a small collection of “must have” spices in little bottles that he kept in a little box that he would then … Continue reading
“Moelgen, or Medieval Egg Custard” http://lullula.blogspot.be/2013/04/moelgen-of-middeleeuwse-eiercustard.html This is in Dutch, but you should be able to get all of the information by piping it through Google Translate or similar translation programs. h/t Isis Sturtewagon
Chick peas, garbanzo beans, hummos, chana, cici beans – all words that describe the same bean. The OED traces the name of chick peas from French (chiche) to Latin (cicer – where we get the name Cicero). The word “chick … Continue reading
Gastronomy Books – Digitized Materials (Rare Book and Special Collections Division, Library of Congress). h/t Johnna Holloway from the SCA-Cooks mailing list.