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Monthly Archives: March 2023
Wittenwiler’s Wedding Feast VII: How Not to Eat Eggs
Just as I was finishing my translation of culinary excerpts from Der Ring, a friend pointed out that there actually is an English translation by George Fenwick Jones. I am a bit irked with myself for not having found it … Continue reading
Buccaneer Cooking: Sweet Potatoes and Pimentade
Another post on buccaneer cookery, with apologies for missing out two consecutive days due to illness. Sunday’s experimental sessions included a simple, but quite pleasing dish. It is based on a description in Alexandre Exquemelin’s Bucaniers of America. The English … Continue reading
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Tagged 17th century, Columbian exchange, Exquemelin, Jean Baptiste Labat
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Further Adventures in Buccaneer Cookery
This Sunday, I had friends visiting and we tried out a few recipes from seventeenth-century sources on the Caribbean for my book project. Altogether, it was a success: I revisited some recipes I had tried in an earlier session and … Continue reading
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New Source Translation: Culinary Recipes from the Kuenstlichs und Fuertrefflichs Kochbuch
Today is the birthday of a dear friend of mine who has been working with me in the Society for Creative Anachronism for several years now. I decided tomark the occasion with a new source translation: The culinary recipes from … Continue reading
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Wittenwiler’s Wedding Feast VI: Kraut
Another part from Der Ring: A course of greens served with bacon and consumed with no manners at all. Now the cabbage (chraut) was ready, covered in bacon (speck) and fried lardons (greuben). It was served together with fish. The … Continue reading
Wittenwiler’s Wedding Feast V: A Heroic Death
Another piece of the feast in Der Ring, illustrating the dangers of eating fish improperly. Then they started on the fish that were on the table. Straub (a server) wanted to try them first (chredenzet haben), but he saw such … Continue reading
Wittenwiler’s Wedding Feast IV: The Roast
Another excerpt from the wedding feast in Der Ring: Lady Else, having enjoyed bread, cheese, and wine, is served the second course of roast meat: Spiegelmais (a server) did not tarry long, poured cider (öpfelgtrank) into the pitcher after his … Continue reading
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Tagged 15th century, Der Ring by Wittenwiler, Tischzucht, Wahre Hoveschheit
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New Source Translation: Wahre Hoveschheit
I’m glad to announce the upload of a new translation. The Wahre Hoveschheit (true courtesy) is a Tischzucht or book of table manners most likely produced in the fifteenth century for a monastic community in Westfalia. It specifically addresses members … Continue reading
Wittenwiler’s Wedding Feast III: Drinking
Another excerpt from the Grobianic wedding feast in Der Ring: How not to drink someone’s health. Else called for the first course to be brought to her. One of the company became her server and brought her in his bare … Continue reading
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Tagged 15th century, Der Ring by Wittenwiler, parallel, Wahre Hoveschheit
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Wittenwiler’s Wedding Feast II: Setting the Table
Another brief excerpt from Wittenwiler’s Der Ring: Setting up the tables for the feast: By now, people should have danced, but the feet could not carry them for hunger. That is why four who would serve at the table went … Continue reading