I seem to be lapsing into the "several things" habit – this month it's a recipe, a history tour, and a recommendation for a very informative book on historical cooking and health. The book is called Anthimus - On the Observance of Foods, translated and...
This month’s column will be several things – a recipe, a language lesson, and a recommendation for an outstanding source of information on medieval cookery. The source is a journal called Petits Propos Culinaires, which, despite its French title, is written in English, and is...
From Germany, where we have spent the last few months, let us go to a warmer climate and to the subject which lies near and dear to the hearts of all – that is, “sweets”. The Arabs and Persians were past masters at using sugar,...
Now that Terra Pomaria has a new Arts and Sciences Champion, I would like to publicly congratulate Lord Rafe Neuton for his interpretation of “Chireseye” (Cherry Pudding) from Forme of Cury. Since I have requested that he write up that recipe for the column as...
“Fat Tuesday” has passed, and we are in the forty days of Lenten fast. Our medieval ancestors in all Catholic countries dug out all possible recipes for fish, when meat was forbidden. We will go again to Germany, for a glimpse of how they “fasted.”...
This month’s column takes us a bit farther afield, with a recipe from Germany. The recipe is for a starch side-dish, since I have been concentrating on rather meaty main dishes for some months....
This month’s column begins our exploration of recipes from areas we don’t usually visit in our culinary quest. I will also take a look at some of the origins and possible sources of inspiration among cooks, and willingness to adapt techniques when religion and other...
What joy the diligent farmer has now that all his work is done for the time being, there is plenty in the barns and household, and good neighbors to celebrate it with. Thomas Tusser describes “Christmas Husbandlie Fare” in his “Five Hundred Points of Good...
November draws swiftly on. Frost is here and the grass is no longer plentiful for the cattle. The thrifty farmer must now make the hard choice of which stock to nurture through the lean winter. Thomas Tusser advises the farmer, in his “Five Hundred Points...
October’s chill is in the air, and the fleeting year draws quickly to a close. This month the farmer begins to think of the health of both himself and his stock, to get them through the long winter ahead. Therefore, this month we will look...