[Sca-cooks] Danelaw feast

[Johnna Holloway]

Other works to look at--
Stephen Pollington's Leechcraft. Early English Charms Plantlore and 
Healing. 2000, 2003.
Stephen Pollington's The Mead Hall. Feasting in Anglo-Saxon England. 2003
Hugh Magennis' Anglo-Saxon Appetites. 1999.
These ought to be able to be interlibrary loaned without much difficulty 
as they
are all in print and sold in this country.
You might want to try and see a copy of this UK publication--

AY8/4: Aspects of Anglo-Scandinavian York  by R.A. Hall et al.
A series of thematic essays by specialists on key aspects of evidence 
for Viking-Age York, including an historical introduction, documentary 
evidence, coinage, inscriptions, street names, art, craft activity, 
topography, animal bones, and plant and insect remains.

256pp; 68 illustrations ISBN 1 902771 42 7  
That would answer the question of what's in the digs.

Online publications of the York Archaeological Trust can be found at:
http://www.yorkarchaeology.co.uk/ayw.htm

You might also find this article interesting:
http://www.sca.org.au/st_florians/university/library/articles-howtos/9-12C_Norse_Food_AR070604.htm

Hope this helps

Johnnae

> SNIPPED--This is predominately a
> 9th Century Anglo-Saxon feast, though I believe it would be recognized
> and enjoyed by all living within the area. I have pulled heavily upon
> the work of Mary Savelli, who in turn pulled heavily upon the work of
> Ann Hagen and Maggie Black. Period sources include:
> Anthimus, De obseruatione ciborum, translated by Mark Grant
> Ælfric, Colloquy, edited by Garmonsway
> Bald's Leechbook, edited by Cockayne
> Lacnunga, edited by Grattan and Singer
> Medicina de quadrupedibus, edited by Vriend
> Peri Didaxeon, edited by Löweneck
> Recipes, edited by Cockayne
> Comments? This is my first early period feast. I do not offend easily, 
> so please comment freely (like that is a problem on this list ;) ).
> Aoghann
>
>