Historic Cookery blog a bunch of historians sit around a table and get to have a meal of recipes from a 14th century cookbook. Right at the end the only male at the table gets quite emotional (for a British academic on television) about experiencing the recipes he has before only studied as words on a page. The cook who had prepared the recipes comes back at him, “You enjoyed it!” and he admits to enjoying it and that it brought to life something he otherwise could only read about.
We’ve been working on food in the Living History Podcast. Last month we did an overview of why food is important and what adding cooking can add to an historical portrayal. Then we followed it up with an episode specifically on cookfires and what one needs to cook over an open flame. Some day we’ll have to do an episode on food storage and keeping in a time before refrigeration, or maybe the class conscious or religious uses of food.
This weekend is our first guild workshop for the upcoming fall season and we’re planning to talk cooking in preparation for the upcoming event schedule. This fall we’ll be cooking for the guild five weekends in a row, sometimes three days per weekend; sometimes one meal per day, sometimes two. I’m thinking about meal planning and our daily schedule, weekend attendance as well as what new receipts I want to try.
So, dear reader, have you any suggestions for me? Any historical dishes that tickled your fancy, or any books on food that made you want to waltz into the kitchen and never come back out?
On a related note. A great article recently came out of Colonial Williamsburg talking about why they recreate historical skills and not just historical objects. I think this totally applies to cooking and eating, so I’m including it here.