[Sca-cooks] A culinary journey through time' was New Cookbook: from Stone Age to Vikings:

[Johnna Holloway]

Define "period" because that seems to vary with what is desired or  
sought after. If the King and Queen are Anglo-Saxon, and they like
the feast because the food is great and served hot and on time for a  
reasonable price and even though it's all conjecture and plausible at  
best.... well that may be deemed "period," appropriate, and  
satisfactory. It may also be greatly praised and rewarded.

Sight unseen, it's hard to tell how good this book is or what it  
provides.
Some of these works are pretty good; other are just awful, using  
potatoes for medieval
dishes or in Anglo-Saxon dishes or using post discovery ingredients  
without reason.

I did buy Sabine Karg's Medieval food traditions in Northern Europe  
and it is very good. Want to check on plant remains in a northern  
site, it's the source to start with.

The original cookbook in French was titled: Voyage culinaire dans le  
passé : un livre de recettes de cuisine de la Préhistoire au Moyen âge
Publisher:Lons-le-Saunier (25 rue Richebourg, 39000) : Centre  
jurassien du patrimoine, cop. 2000

In German, there's this volume also: Kulinarische Reise in die  
Vergangenheit : ein Kochbuch mit Rezepten von der Steinzeit bis ins  
Mittelalter
Zug : Kantonales Museum für Urgeschichte, cop. 1995. I think this is  
another earlier version.

Has anyone seen either of those?

Johnnae

On Mar 28, 2012, at 7:11 PM, Ian Kusz wrote:

> Okay, a question for the scholars, here.  How many of you would/ 
> would not
> consider this valid justification for considering a dish "period?"

The title of the book seems to be 'A culinary journey through time'.
Another article here which seems to be the same press release
http://sciencenordic.com/research-based-cookbook-cavemen-and-vikings
I've written and asked about ordering a copy.
Johnnae