Food History Friday #foodhistorylinks

Here is a collection of links from this week.

Food History Sites
The Food Museum: Exploring and Celebrating Food

Petits Propos Culinaires
One of the first, if not the first, journal for food history.

Known World Bardic Congress and Cook’s Collegium VII
Taking place in the Wisconsin Dells from 29 August 2014 to 1 September 2014
The Keynote Speaker for the cooking side of the program will be Dame Alys Katherine, OP, OL and her Keynote is “Historic Cookery: Ivan Day and Hampton Court”

Recent Discoveries
Newly Discovered 12th Century Recipes to be Recreated (Past Horizons: Adventures in Archaeology)

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Why Citation Styles Matter


Citing your work is important for a number of reasons, the most important of which are:

  • Giving credit to the authors whose works you have used (whether or not you quote them)
  • Providing a trail so that your readers can access the sources that you used
  • Provides evidence of your research
  • Proper citation practice is one tool to help you avoid plagiarism

There are three major citation styles: APA (American Psychological Association), which is primarily used for psychology and other social sciences; MLA (Modern Language Association), which is primarily used for literature and other humanities fields; and Chicago (University of Chicago Press), which is primarily used for history and other related fields.

When choosing which citation style to use, select whichever one best suits your topic. Since I write about History and Food History, I use Chicago. If I’m submitting a work for competition where there is no defined style, I tend to go with APA as I’m most familiar with the style and don’t have to think too much about how to format everything.

These styles dictate not only how you format your works cited information, but the overall look of the paper. Generally the style includes one inch margins all around, the paper number in the top right hand corner of the paper, and a title page. There are a number of websites that can help familiarize yourself with the overall style for each of the citation styles. One of the most useful sites that I have found for APA and MLA style is the Purdue Online Writing Lab. That will show you the style as well as the formatting for works cited. For Chicago Style, the Chicago Manual of Style Online is your best option.

For the amateur, a citation style is the hook upon which you can hang the rest of your paper. Being careful to cite quotes or sections that are paraphrased information from someone else’s research not only helps protect you from plagiarism, but it also lends authority to your statements. A strong argument hinges on building your evidence from the preponderance of the evidence that you have gathered during your research. Showing how you got to the conclusions that you have reached requires a trail of facts that is reproducible by your readers. Research should be reproducible, which means showing your work. Citation allows you an organized way to show the work that you’ve done and allows the reader to follow the trail of your evidence in order to understand how you came to your conclusions. Information can be interpreted in a number of ways, but you need to show your way of interpretation.

While there is an option in MSWord where it will build a list of citations for you and you can even choose if it’s formatted as APA or MLA. I have found that this is only partially useful as it kills formatting (the in-text citations are at 8pt, regardless of the format for the rest of the paper) and the citations themselves are not always correctly formatted. When you submit a paper with that kind of formatting, you don’t look like you know what you’re doing and it undermines your work.

Presentation Matters

Particularly for the amateur researcher, it is important to make sure that you pay attention to form as well as content. Building a solid argument inside of the framework of a citation style lends you the respect that you deserve as a researcher and helps save you from pitfalls like plagiarism. It’s a win-win situation for you and for your readers.

Other useful links:
(Son of) Citation Machine. Choose your citation style, select the reference category, and plug in your information. (Son of) Citation Machine will give you a correctly formatted reference along with the correct in-line citation form.

BibMe. Another automated service that will help you create a properly formatted bibliography, works cited, or reference page.

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Food History Friday #foodhistorylinks

Here is your weekly roundup of Food History links.

Medieval Arabs Ate Lizards After Advent Of Islam, Archaeological Evidence Suggests (Huffington Post, from LiveScience)

Wikipedia Article on Slovenian Cuisine I’ve been doing more research into the cuisine of my forefathers and this is where I started. Fortunately, I’m only fourth generation, so I have a lot of family to talk with, but needed an objective overview (Slovenians are not objective about food or what’s “traditional” or “right”).

Video Links
Koken in de Middeleeuwen (Cooking in the Middle Ages (from the Encampment of the Federation of Christophorus. In Dutch.)

Een Middeleeuws Banket (A Medieval Banquet) (h/t Denise Wolff)

Getting Started in Food History (Rachel Laudan, “A Historians Take on Food and Food Politics”)

cookNscribble is an online community of food writers, bloggers and thinkers that offers virtual food writing workshops, podcasted lecture series and resources as well as retreats and mentoring aimed at keeping the conversation about food lively, literate and smart.

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Lent 2014

It’s Lent, time to give up eggs, dairy, and meat. Is anyone else following a Medieval Lenten diet? Our family has been doing it for about six years now and our diet ends up closer to a modern vegan diet (with added fish) than a medieval diet because that’s how we end up rolling, particularly by the end of Lent.

Does anyone else follow Medieval Lenten dietary practice?
Do you have any recipes (medieval or modern) that you would like to share?

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Forme of Cury in Context – Another Edit

The paper that lives outside of my comfort zone is finally close to completion. I’ve reached the point where I have to set it aside for a while so that I can read it again and I’ve been seeking input from others. Mostly this project was about shaking myself up. I’ve felt plateaued and lost a degree of enjoyment in the work that I was doing, to the point that I was questioning why I was bothering to finish a degree. Finding a culture and time that I didn’t really know much about, nor had I done any real in-depth research was helpful in finding my mojo again (to some degree).

The current version is available for viewing here. If you read it and have suggestions or comments, please comment below or send me email.

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Forme of Cury in Context – Thoughts

So, in doing research to write my paper putting Forme of Cury into historical perspective, I am Having Thoughts. The more that I read about Richard II’s competition with Charles VIs court, his continual efforts to end the Hundred Year War, and his having been born in France (Bordeaux) – the more I’m starting to wonder if Forme of Cury may be more French than English in its flavoring and composition.

This is a tentative theory and was wondering if anyone else has any thoughts on this subject. I already have copies of Le Ménagier de Paris and Le Viandier de Taillevent (contemporary French works) to start analyzing. This is all very much the beginning of the research.

This also means that I’m behind with my paper by a day or so…I started ruminating on page and had to edit much.


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Peter Scholieres: A 14th Century Dietetic (Flemish/Walloon/Liegeois)

For my Flemish/Walloon/Liegeois aficionados:

(Homepage for Peter Scholieres:

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I’ve been working on some new research and on an upcoming feast, so it has been a lot of link forwarding from me, for which I apologize. Look at the end of Feb for a paper that is putting Forme of Cury into historical context.

But today, here is another link “”.

h/t to Johnnae

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