SC - SC-German food in period

[Anne-Marie Rousseau]

Thanks, Bear! A real help, actually. The timeline is very cool Did you just
happen to have that handy?

- --Anne-Marie

- ----------
> From: Decker, Terry D. <TerryD at Health.State.OK.US>
> To: 'sca-cooks at Ansteorra.ORG'
> Subject: RE: SC - SC-German food in period
> Date: Friday, January 16, 1998 11:47 AM
> 
> >Hi all from Anne-Marie!
> >Sure, modnern German food uses lots of beer (and with good reason!
> >mmmm....), but I have yet to see a primary german recipe source that
even
> >mentions it. Go figure! So, we're back to the original question, what is
it
> >about MEDIEVAL german food that would make someone go "yup, this is
> >medieval german food"?
> >
> >--AM
> 
> Actually, I wasn't talking about cooking with beer, but drinking it.
> Beer is only and occasional ingredient in German cooking.  Bogdan swears
> that all beer should be eaten with a spoon (my beer is too thin).
> Obviously, he is a Pirminator (double boch) drinker.  
> 
> What constitutes Medieval German cooking is difficult to say.  There
> would be differences depending on what foodstuffs were generally
> available in a region.  The northern region would use more fish, while
> the southern region would use more meat, etc.  Were I really pushed, I
> might also say:  "Cherries, apples, hazelnuts, cinnamon, nutmeg, sweet
> dishes, sour dishes."
> 
> Charlemange incorporated the German states into the Carolingian Empire
> around 800 C.E.  and they became part of the Holy Roman Empire when it
> was officially recognized in 962.  The HRE officially died in 1806, but
> it was effectively dead by the mid-16th Century.  So German cooking
> would probably have been heavily influenced by early French cooking.  I
> posted a couple of translations here a short while back which would give
> you an idea of the foods available around 800-900.
> 
> For later recipes, you might try Das Buch von Guter Speise, a
> translation of which is available on the Web and in paper,  This dates
> from about 1354.
> 
> Other possible sources (which I do not have copies of dang it):
> 
> 1400    Manuscript DII30 at the University of Basel (there is a
> published thesis of about 40 copies)
> 1485    Kuchenmeisterei (The Mastery of the Kitchen)
> 1553    Das Kochbuch der Sabrina Welserin
> 1581    Das Neu Kockbuch (I think this is part of Cariadoc's translation
> project) (Rumpolt)
> 1603    Speisebuchlein:  Darrinnen Kurtzer Vnterricht von allerley
> Speise vnd Trank so zur Menchlichen Nahrung dienlich... (Hubner)
> 1609    Ein Schon kunstlich Kochbuchlein von Vielen vnd manchen Richten
> (original currently in the Passau Glasmuseum)
> 1719    Neues Saltzburgisches Koch-buch
> 
> It's not much help, but it's what I've got.
> 
> Bon Chance
> 
> Bear
>
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