Links and Short Takes #FoodHistoryFriday

Forme of Cury – Further ideas
My original working theory was that, given the level of competition within the courts of Richard II and Charles VI, Forme of Cury may have been closer in flavors and ingredient selections to French cookbooks of the same period.

To begin proving this I took a look at frequency tables for Forme of Cury and two contemporary cookbooks; “Le Viandier de Taillevent” and “Le Menagier de Paris”. The results did not confirm my theory, but they did surprise me. The flavor profile of Forme of Cury is extremely sweet and it’s heavy on fish, poultry, raisins, onions, salt, saffron, almonds, and sugar.

After seeing the most common ingredients, I ended up digging more into the availability and foodways during the time of Richard II so that I can gain a better understanding of why it is that way. In considering how young Richard II was when he took the throne, these dishes may have been what Richard II remembers best from his childhood – comfort food for a young King, as it were. I continue to dig and will share what I have when I have it.

Transporting Chickens in Medieval Germany
From “Die Hausbücher der Nürnberger Zwölfbrüderstiftungen”


Resource Links for Medieval Chicken Research (from the German Federal Bureau of Food and Agriculture)
Society for the Conservation of Old and Endangered Livestock Breeds (GEH ):

Under the menu item you will find breed descriptions breed descriptions for existing , endangered breeds of chickens , ducks, geese and turkeys :

Also note the links provided :

German Bund breed poultry ( BDRG )
Also the BDRG could eventually have knowledge about ancient races .

Information and Coordination Centre for Biological Diversity (IBV )
Information on biological diversity and genetic resources can also be found at IBV , which is housed at the Federal Agency for Agriculture and Food ( BLE) . Again note the additional links .
Biodiversity / Genetic Resources

National Programme animal genetic resources

Biodiversity / Genetic Resources: International cooperation

Information System Genetic Resources

Central Documentation of Animal Genetic Resources in Germany:

European Regional Focal Point for Animal Genetic Resources ( ERFP )

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About Jenn

Jennifer writes about Food History and other food-related topics on her personal blog when she is not working full time, spending time with her family, or being a full-time student.
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