SC - "Canturbury Tales"

[maddie teller-kook]

Hi,

I would recommend recipes from "Two Fifteenth Century Cookbooks"...Take
a Thousand Eggs or more... has some excellent translation and
redactions. As does Pleyn Delit by Constance Hiatt and Sharon Butler.

You could easily start there.

meadhbh




Marvette Gleason wrote:
> 
> Hello I am Rowan the Capricious from the West, principality of the Mists.
> 
> Seeking suggestions and help.
> 
> I volunteered to cook the feast for the Bardic competition and have been
> requested by the bard to do a Canturbury Tales theme feast. (those
> wonderfully creative people always coming up with something fun!)
> 
> I was thinking something along the lines of a four remove feast with each
> remove being from a different region of the pilgrimage.  Problem is that I
> do not know what sources are available from what regions, specifically
> from Chaucer's time period late 14th to early 15th century.  I have heard
> rumor that he authored a cook book but like I said heard a rumor so I don't
> know if it is true - does any one know?
> 
> I also want to fill the removes with as many subtleties as I posibly can.
> 
> ANY SUGGESTIONS????????????????????????????????????
> 
> Help please
> Cheers,
> Rowan the Capricious
> "Life is a banquet and most poor suckers are starving to death" --Mame
> Dennis