What’s That You Say??? Medieval Culinary Terminology Unmasked*

If you’ve ever tried to read Chaucer in the original language, you know what you’re up against when you tackle a recipe dating from the poet’s time period. Actually, when you read The Canterbury Tales, you have it fairly easy, for there’s a multitude of resources to help you as you plunge through Chaucer’s Middle … More What’s That You Say??? Medieval Culinary Terminology Unmasked*

Keep on Feasting! For Lovers of “Game of Thrones”

Fans of the popular TV series “Game of Thrones” must be feeling bereft. And why shouldn’t they? The curtain finally fell on the last episode of that long-running megahit. Unless they love reruns, that’s it for those fans. I, on the other hand, have barely made it through the first episode so far, “Winter is … More Keep on Feasting! For Lovers of “Game of Thrones”

Transcription of Medieval Documents, or, What an Online Resource!

As I mentioned, albeit briefly, in “A Hastiness of Cooks”: A Practical Handbook for Use in Deciphering the Mysteries of Historic Recipes and Cookbooks, For Living-History Reenactors, Historians, Writers, Chefs, Archaeologists, and, of Course, Cooks, transcription is one of those things that makes all the difference when you’re trying to recreate historic recipes or analyzing … More Transcription of Medieval Documents, or, What an Online Resource!

Culinary Manuscripts, or, Deciphering the Code

Paleography refers to the situation in which an historic cookbook is studied,* and perhaps converted to script that a modern reader can understand. The process is highly complicated and experts spend years, even whole careers, devoted to just this subject. So the following discussion is more like a scratch on a grain of sand, small … More Culinary Manuscripts, or, Deciphering the Code

Pignagoscé sur chapons (Pignagoscé on Capons), Plus Some Words on Paleography

In my latest book, “A Hastiness of Cooks”, I deliberately skimmed over France and her culinary heritage. Not because I thought her culinary heritage not worth acknowledging, but because I wanted to savor that heritage in a different medium or venue. With that sentiment in mind, I pulled Terence Scully’s treatise – The Vivendier – … More Pignagoscé sur chapons (Pignagoscé on Capons), Plus Some Words on Paleography