[Sca-cooks] travel foods

[Stefan li Rous]

Steve wrote:
> My guess would be something that was portable, easy to serve and resistant
> to spoiling.  Breads, hard cheeses, dried sausages, fruits in season.  Of
> course it's all a guess on my part on what would seem logical.  They may
> have had chefs serving roast heron.

>>Sooo... for our Obligatory Food Content, what do we know about
>>travelling foods in period? They didn't nosh while doing 65+ on the
>>interstate, but what might one eat while on the road to Canterbury,
>>perhaps? Inbetween inns?

For a bunch of stuff on travel in the Middle Ages, including I think,
travel food, check this book:

"The Medieval Traveler" by Norbert Ohler. 1986. English Translation by
Caroline Hillier 1989. St. Edmundsbury Press Ltd., Bury St. Edmunds,
Suffolk. ISBN 0 85115 490 5 (hardback), ISBN 0 85115 607 X (paperback).

It was reprinted 1995, 1996, 2000. So you ought to be able to find a
copy. They also give a website: http://www.boydell.co.uk

It talks about hospices and monestaries and how travel improved
over time. Also the development of inns and taverns and class
differances in travel. The last half of the book gives some
contemporary accounts of specific travels in the Middle Ages.

I think I bought this book at the last Pennsic but I don't
remember from which merchant. For someone interested in
how folks traveled in the Middle Ages, I highly recommend this
book.

--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris            Austin, Texas          stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****