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.
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.
I read this as part of my reading challenge: 25 short stories in 25 days.
This story is in Danish, so I will write the review in Danish.