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Tag Archives: 17th century
Père Labat’s Banana Pastilles
I was about to finally get down to post about the culinary event in Düsseldorf, but I got sidetracked by my current book project on buccaneer cuisine again and instead, I want to share this gem from Jean Baptiste Labat’s … Continue reading
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Tagged 17th century, buccaneers, Columbian exchange, Jean Baptiste Labat
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More Buccaneer Cooking Experiments
I had last weekend off, and aside from spending significant time pursuing sloth, I took the opportunity to make some more culinary experiments for my current writing project, the buccaneer cookbook. The focus this time was another staple, cassava. Cassava … Continue reading
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Tagged 17th century, Columbian exchange, experiment, Exquemelin, Jean Baptiste Labat, Lionel Wafer
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Buccaneer Cuisine: Breaded Palm Grubs
While working on my book on the food of the buccaneers, I came across this beautiful example of seventeenth-century fusion cuisine from the works of Jean Baptiste Labat: “I was made to eat vers de palmiste, an insect that is … Continue reading
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Tagged 17th century, buccaneers, Columbian exchange, Jean Baptiste Labat
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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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Buccaneer Cooking and Fun News
This Saturday, I got together with friends to try out some recipes, and this meeting had a histpry. When I had just found a publisher for my Landsknecht Cookbook, a friend in the SCA joked the only step down in … Continue reading
Rolled Beef from the Brandenburgisches Kochbuch
Still dealing with the aftermath of the virus, so I apologise for missing out on yesterday’s recipe. Today, I want to share the experiment I did this week. It’s a seventeenth-century recipe recorded in the Brandenburgisches Kochbuch of 1723 (which … Continue reading
Making Sauerkraut from the Oeconomia
I should be working on the Kuchenmaistrey, but there is so much interesting stuff in Coler. This is the oldest detailed recipe for sauerkraut I have found yet. No surprises here, just solid German cuisine. To lay in (einzumachen) a … Continue reading
Travel sausages from the Oeconomia
Wayfaring supplies to ward off hunger and poor hostelries. How you can make good bratwürst (Marginalia: To make bratwürste well) It happens at time that a good man must travel and cannot get anything to eat at the inn (Herberge). … Continue reading
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Tagged 17th century, Oeconomia ruralis et domestica, preservation, travel
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