Tag Archives: historical cooking

Renæssancemad

32714368Title: Renæssancemad – opskrifter og køkkenhistorie fra Christian 4.’s tid
Author: Bi Skaarup
Genre: Historical cookbook, renaissance

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.

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The Classical Cookbook

13753237Title:  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.

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An Early Meal – a Viking Age Cookbook & Culinary Odyssey

an-early-mealTitle:  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

Bålmad for moderne vikinger

28886904Title: Bålmad for moderne vikinger
Author: Karin Collstrup
Genre: Cookbook, historical, vikings

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.

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What the vikings ate

IMG_20160201_115055
These were some the viking foods I had sitting in my kitchen today. Spring onion, pearl barley, garlic, salt, coarse flour, apples and some hard cheese.

Saturday I visited MoMu (Moesgaard Museum) with my boyfriend who had yet to see the museum. I of course visited the museum shop and picked up a viking cookbook, that I was yet to own (Bålmad for moderne vikinger). It had a lot of great information along with quite a few interesting recipes. It also had an introduction where it among other things talked about which food were available in the viking age. It wasn’t quite sure about some of the items, which sparked me to research some more. I decided to make a list of food stuff that was available to the vikings at home and something might have encountered on their travels and possibly imported. I also decided to make a list of food stuff that they definitely didn’t have. Continue reading What the vikings ate