[Sca-cooks] German Feast Formats

[Johnna Holloway]

German sources certainly exist; the only problem is that a great deal
of the German material hasn't been translated. One major name is Dr. 
Trude Ehlert
whose home page is here:
http://www.uni-wuerzburg.de/germanistik/alt/ehlert.htm
She's the author of  Das Kochbuch des Mittelalters.
You might want to start with the chapter on medieval Germany in Regional 
Cuisines
of Medieval Europe, edited by Adamson. Adamson's essay on Germany does 
mention the work
of Thomas Gloning.His homepage is 
http://staff-www.uni-marburg.de/~gloning/kobu.htm

Albala's chapter in Food in Early Modern
Europe is short and concentrates on pointing out that Germany is a 
modern concept.
The political states and regions that spoke German varied a great deal 
and ranged from
Vienna to Saxony to Brandenburg.
If I can think of an easy way to do this, I will let you know. Perhaps a 
travel account
or a court account written in English might be the way to go. Say a 
contemporary
account in English.
I'll see if I can find something tomorrow.

Johnnae

Elaine Koogler wrote:

> I would be interested in this information as well. snipped
> Kiri
>
> Barbara Benson wrote:I wish to branch out
>
>> a bit and find out more about the German Feast presentation and 
>> formats that
>> were common (or not so common). snipped
>> The caveat is that I do not read German. I would like to plan a 16th 
>> century
>> German Feast with as much in the way of entrements and presentation as
>> possible to work out while remaining as authentic as possible within 
>> reason.
>> Any assistance would be greatly appriciated.
>>
>>
>