Tag Archives: 14th century

Revolt of the Dinner Clubs – Feeding the Revolution XXXIII

Posted on 30 July 2026 by carlton_bach

Anyone who mattered agreed that running a large city took personal qualities gained through upbringing and tradition. That was really true of any large polity. A village headman or ship’s captain might be chosen from the common run, but for … Continue reading →

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A Fourteenth-Century Poem of Table Manners

Posted on 19 July 2026 by carlton_bach

On the second day of being stuck at home sick instead of in Paris with a dearly beloved person (boo to food poisoning), at least there is the upside of time to dedicate to my hobby. I found a modern … Continue reading →

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A Fancy Burgundian Feast

Posted on 9 October 2025 by carlton_bach

Last weekend, I had the wonderful opportunity to cook with a friend in the Netherlands who regularly hosts amazing historically inspired fancy feasts for her friends. I had the happiest memories of the last one I attended and was more … Continue reading →

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Brewing in the Fourteenth Century

Posted on 5 July 2025 by carlton_bach

Further in what I hope will be occasional translations from Konrad von Megenberg’s Yconomia, the chapter on the brewer: The thirty-seventh chapter of the brewer (praxator) The brewer of beer (praxator) is so named after the Greek word praxis which … Continue reading →

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How to be a fourteenth-century cook

Posted on 9 June 2025 by carlton_bach

I have not had much time over the past fewdays, and with whast time there was, I allowed myself to be sidetracked. As a result, there is again no recipe from Staindl’s cookbook, but instead a brief excerpt from Konrad … Continue reading →

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More Porpoise Recipes

Posted on 8 March 2025 by carlton_bach

A propos of yesterday’s post of how to cook porpoises, these are more practical instructions from Maino de Maineri’s opusculum de saporibus: …About fish one must know that the grosser of flesh, the harder to digest and of greater superfluity … Continue reading →

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More Blanc Manger

Posted on 1 March 2025 by carlton_bach

If there is one dish no medieval recipe collection can be without, it seems to be blanc manger, chicken breast cooked with almond milk and rice. The Dorotheenkloster MS has three such recipes: 126 A courtly gmüs of old chickens … Continue reading →

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Two More Kol Reys Recipes

Posted on 16 February 2025 by carlton_bach

It is just a short post today – and probably none until Wednesday – but before I give you two more recipes, a brief note: A recipe in the Munich Cgm 384 manuscript (II.13) that I thought described a pancake … Continue reading →

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Rules for Cookpots

Posted on 3 June 2024 by carlton_bach

Just a short post today, but this is one of the little things that I so enjoy finding. I was writing about the massive grapen cookpots, three-legged bronze vessels that stood in the embers of the fire, at the kitchen … Continue reading →

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In Praise of the Pig

Posted on 18 May 2024 by carlton_bach

The König vom Odenwald is finished, but I will still need to do some work on the final edit and think about what to do with it. Meanwhile, here is another poem in praise of the pig: IX This is … Continue reading →

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