The title pretty much sums up the state of my brain. I've had a lot going on in the past couple of weeks but not much of it shows on the surface, so I thought I'd make a note here about a couple of the more interesting things.
At Gen Con I talked with Shane Moore, author of the Abyss Walker books, and because of that I'm now working on a cookbook ... of sorts. It's going to be an Orcish cookbook - a sort of fantasy thing filled with recipes for roast Elf and such. The goal is to have all the recipes be workable (assuming some ingredient substitutions) and have the cuisine have its own distinct flavor. We'll see how this goes. If nothing else, it should be a fun project.
Yosinori Satoh of Kobe, Japan has just completed a Japanese translation of the 14th century French cookbook "Enseignements" (Bibl. Nationale Ms. Lat. 7131), based upon my English translation. I've been corresponding with Yosi for a couple weeks now, clarifying and revising parts of my translation - which probably means my translation will need to be updated in the next month or so.
I'm starting up a writing circle with a couple of friends. Hopefully this will encourage all of us to get more written, and help work out plot issues, etc. The zombie story I'm currently working on is currently around 8000 words and starting to move.
I've got a small bunch of things by other researchers that I need to format properly and put up on the website - a couple of articles and recipes and the like. I should also take some time to make sure I've got links to all of Kristen's recipes.
Recently I have been taking more of an interest in medieval European charms, amulets, and magical "cures". I don't know how far I'll be going with it, but it's neat stuff.
Yesterday I received an email from Dr. Thomas Gloning. He'd been contacted by Helmut Kluge who is working on a database of plants and their uses in German manuscripts. Dr. Gloning thought I might be of some help for this project. It took a bit for me to work out what the emails were about because my understanding of German is very limited (I can read medieval German recipes and comments in German database code with reasonable accuracy, but beyond that I'm lost). It turns out that Helmut is well aware of my website (Hi Helmut!), and while there isn't much I can currently help him with, there is some potential for future collaboration.
There's more, of course, but a lot of it is silly stuff that I do for fun and is probably a waste of time.
Thursday, August 19, 2010
Here, There, and Everywhere!
Thursday, June 24, 2010
Starting Points
When I first started researching medieval cooking - back in the dark ages before the invention of the internet - there were few resources available to anyone who didn't live close to an academic library. The few good sources of information were either people you had to go find, or texts that been copied and re-copied so many times that they were almost unreadable. Now there are so many resources that the beginner is likely to be overwhelmed.
Even on my own page of recommended books I've got an awful lot of titles listed, and for people who are just beginning to study medieval European cuisine, or those who just want to touch on the subject lightly, it can be difficult to figure out where to start.
So I thought I'd take a moment here to list a handful of what I see as basic works - books that provide an easy point of entry to the subject.
For an overview of medieval European cuisine, I'd recommend the following:
The Art of Cookery in the Middle Ages by Terence Scully
Cooking in Europe, 1250-1650 by Ken Albala
Both of these books are well written in a very approachable style. They provide the general context of medieval cooking as clearly and simply as possible.
If you want to try and cook medieval foods however, you'll need recipes. There are a handful of websites out there which have recipes worked out already, but there are many medival cookbooks widely available, and working from the original source is really cool and very educational. Below are a few that I feel are good, basic sources, broken down by region. The best part is that most of them are available online for free.
England
Forme of Cury
(included in "Curye on Inglish" - in Middle English)
(free online version - in Middle English)
Two Fifteenth Century Cookery Books
(in Middle English)
(free online version - in Middle English)
France
Le Méenagier de Paris
(English translation, as "The Goodman of Paris")
(free online version -in French)
(free online version - English translation)
The Viandier of Taillevent
(in French, inlcludes English translation)
(free online version - English translation)
Germany
Das Buch von guter Speise
(free online version - in German)
(free online version - in German with English translation)
Italy
The Neapolitan Recipe Collection
(in Italian with English translation)
Libro di cucina / Libro per cuoco
(free online version - in Italian)
(free online version - English translation)