Idylls of Cuisine, #40
[A picture, and nothing more, for silent contemplation.]
Tag Archives: England
Saints, Souls, and Haints: Still Nuts
Jonkheer L. C. van Panhuys, in Proceedings, Vol. 2 (p. 698, 1904), from the Internationaler Amerikanisten-Kongress held in Stuttgart in …
Saints, Souls, and Haints: Nuts
Nuts, being a delicacy associated with autumn, seem to naturally be part of the Halloween pantry of the past. And …
Saints, Souls, and Haints: Apples
In Rustic Speech and Folk-lore (1911, p. 299-300), Elizabeth Mary Wright describes a Halloween custom we still practice: October 31 …
Saints, Souls, and Haints: Cabbages and Rings
In Rustic Speech and Folk-lore (1913, p. 300), Elizabeth Mary Wright wrote: In parts of Ireland a dish called colcannon, …
The Gift of the Bees: Mead
With a small tweak of the imagination, it’s not hard to see the scenario: a little rain and some honey …
Medicine (and Food) in Medieval England: A Select Bibliography
Let food be thy medicine, and let thy medicine be food. Hippocrates Food and medicine, always intertwined in the human …
Food in Medieval England: Diet and Nutrition
Food in Medieval England: Diet and Nutrition (Medieval History and Archaeology), by C. M. Woolgar, Dale Serjeantson, and Tony Waldron …
Fish Stomachs?????
Fish Stomachs???? You might believe that fishcakes, along with fritters and croquettes, began as members of the thrifty Leftovers family. …
Aleing Herbs: Costmary
Ale making in medieval and Renaissance England depended upon a number of herbal flavorings, especially before hops became the predominant …
