[Sca-cooks] Making Early Medieval food

[David Friedman]

I was a little bothered, reading part of _An Early Meal_ that was 
online, by a wildly inaccurate account of part of Egilsaga. When an 
author asserts that the father of Egil Skallagrimsson was named 
Thorvald, one suspects either extreme ignorance or extreme carelessness.

None of the mistakes are relevant to the point that was being made, 
which was about what goods were traded, but it still bothered me. I've 
pointed it out to one of the authors and gotten a rather apologetic 
response.

On 1/26/14, 3:07 PM, Johnna Holloway wrote:
> along in this vein… Might I suggest acquiring a copies of
>
> An Early Meal – a Viking Age Cookbook & Culinary Odyssey - $45
> Daniel Serra & Hanna Tunberg. From festive meals to mundane travelers’ fare, this book offers a journey across the Viking Age world in search of the food that may have been eaten in Scandinavia 1000 years ago. Based on archeological finds and experimental archeology, this book gives you mouth-watering recipes, and new insights into Viking Age cuisine. Recipes represent seven different regions, from Lofoten in the north of Jorvik in the south. Hardcover, 192 pp, 80 illus and color photos, 44 recipes, bibliog. ChronoCopia Publications.
>
> Slightly interesting but still worthwhile…
>
> >From Stone Age to Viking: a culinary voyage through time - $38.95
> Sabine Karg. Fancy a Bronze Age beer, Stone Age sour dough or some Mesolithic eel and oyster soup? Thanks to a team of Danish archaeologists, we can make ancient dishes ourselves. Sabine Karg, Regula Steinhauser-Zimmermann and Irmgard Bauer have recreated our ancestors’ eating habits by examining prehistoric cooking remains and the recipe book that followed, A Culinary Journey Through Time, is now available in English. Karg, who has conducted excavation work in Jordan, Turkey and northern Europe for more than 25 years, says of her own dinner parties: ‘I often serve my friends moretum  [a herb cheese spread made by  ancient Romans], poppy seed rolls and walnut pesto.’The team of archaeologists divided our ancient eating habits into Middle Stone Age (dating to 9000BC), New Stone Age, Bronze Age, Iron Age, Roman times, Middle Ages and Modern Age.  Tr Pb, Communicating Cultures
>   
>
> Devra has copies for sale so you don't need to import them yourself.
>
> http://www.poisonpenpress.com/cookery.html
>
> Johnnae
>
>
> On Jan 26, 2014, at 3:12 PM, JIMCHEVAL at aol.com wrote:
>
>> Yes, it can be done...
>>
>> http://leslefts.blogspot.com/2014/01/making-early-medieval-food.html
>>
>> Jim  Chevallier
>> (http://www.chezjim.com/) www.chezjim.com
>>
>> Les Leftovers: sort of a food history  blog
>> leslefts.blogspot.com
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>
>

-- 
David Friedman
www.daviddfriedman.com
http://daviddfriedman.blogspot.com/