I have moved my blogging on food, history and food history to a new blog, because it didn’t really belong here. For now I keep the recipes up but I think I will remove them from the menu. You can however find all of them over at my new site – which is much more suited for food and recipes. And those of you who are not interested in my random thoughts on medieval meat pies will get rid of that as well. Please check out
This is the latest book in my reading on pre-industrial food history project. This is another one in danish and is specifically about Danish food culture in the renaissance period.
I am in the process of aranging a medieval feast as a larp event, so I am reading cookbooks. I have not yet tried any of the recipes in the book.
Title: The Classical Cookbook
Author: Andrew Dalby &Sally Grainger
Genre: Historical cookbook, antiquity
Over the last weeks I have finished reading two historical cookbook – this is the first of those.
The book focuses on the Mediterranean antiquity’s cook – with a heavy focus on Greece and Roman cooking – and it does an excellent job of it. My copy is now full of post-its of recipies I want to try out and I ended up sending my dad and my uncle recipes from the book. I have however not tried any of the recipes yet. You will see pictures once I do.
Title: An Early Meal – a Viking Age Cookbook & Culinary Odyssey
Author: Daniel Serra & Hanna Tunberg
Genre: Historical cookbook, viking
I also read this book in the spring so I rely on my goodreads review to write this review.
While the other recipe books I have for the Viking age tend to play a bit fast and loose with the accuracy of the food, this book is all about being as authentic as can be. Where Bålmad for moderne vikinger and Mit vilde vikingekøkken are very much books to get modern people to try food that might be like what the vikings ate, this is much more of a historical recreations based on evidence. This is a much more serious project. And it shows in the long introduction of the book and of the chapters. Continue reading An Early Meal – a Viking Age Cookbook & Culinary Odyssey
It has been forever since i have done a book review here. I have been doing a bit of reading on historical cooking again, promted by listing to “The Great Courses: Food: A Cultural Culinary History“. I have read Bålmad for moderne vikinger” in the spring but I think I remember it enough to write a bit about what I think about it.