Tag Archives: Columbian exchange

More Buccaneer Cooking Experiments

Posted on 25 April 2023 by carlton_bach

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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Buccaneer Cuisine: Breaded Palm Grubs

Posted on 11 April 2023 by carlton_bach

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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Buccaneer Cooking: Sweet Potatoes and Pimentade

Posted on 30 March 2023 by carlton_bach

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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Maize according to Leonhart Fuchs

Posted on 7 February 2023 by carlton_bach

Another post in the intermittent series about the impact of the Columbian exchange in Germany. This is the entry on maize (Zea mays) in Leonhart Fuchs 1543 New Kreüterbuch: Of Turkish Corn (Türckischem Korn) Names: The present plant was also … Continue reading →

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Chilis in a Sixteenth-Century Garden

Posted on 4 February 2023 by carlton_bach

Today’s post will continue in the vein of earlier ones on the Columbian exchange in the German kitchen by looking at what Leonhart Fuchs says about “Indian pepper” in his 1543 New Kreüterbuch: Of Indian pepper (Cap CCLXXXI) Names: Indian … Continue reading →

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Turkey Leftover Dishes from de Rontzier

Posted on 23 January 2023 by carlton_bach

Part two of the turkey recipes from de Rontzier’s 1598 cookbook: Chopped Dishes (Gehackte Essen) of Turkeys etc. 1 You cut the meat into small pieces, fry it in butter and season it with wine vinegar, apples cut in cubes, … Continue reading →

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Turkey Roasts from de Rontzier

Posted on 22 January 2023 by carlton_bach

Continuing the loose series of posts concerning the impact of the Columbian exchange, today I present some more recipes for turkey, first roasted, from Franz de Rontzier: Roasts of Turkeys (Kalkunischen Huenern) If something should be kept of these (roasted) … Continue reading →

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Turkey Recipes from Rumpolt

Posted on 8 January 2023 by carlton_bach

Again I return to the theme of American foods in Early Modern Europe, this time looking at the recipes Rumpolt gives for turkey: Of a turkey (Indianischen Henn), twenty dishes may be prepared: 1 Roasted warm with as pobrat sauce … Continue reading →

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Guinea Pig Recipes from Marx Rumpolt

Posted on 6 January 2023 by carlton_bach

A brief interruption of our usual source material. I have been asked to do as lecture on the Columbian exchange as part of an SCA teaching event and this is one of the odder things to be found in our … Continue reading →

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