[Sca-cooks] Forthcoming Books

[Guillanedv]

I recommend that you go to the‎ website of the Jenkins book. His "bio" indicates his background is psychology and counseling.   That book is listed for $25.00.

Guillane

Sent from my BlackBerry 10 smartphone on the Verizon Wireless 4G LTE network.
  Original Message  
From: Johnna Holloway
Sent: Thursday, July 9, 2015 8:31 AM
To: SCA_Subtleties at yahoogroups.com E-List; Cooks within the SCA
Reply To: Cooks within the SCA
Subject: [Sca-cooks] Forthcoming Books

Just a few to mention:

First off, the long awaited Zinziber: Sauces from Poitou by Dan Duggan, et al
was announced for this month. Looks like it has been pushed back to September.

In case you've forgotten, this is the "
Twelfth century culinary recipes from Sidney Sussex College, Cambridge, MS 51
The manuscript tradition of English cookery is for the most part clear: scholars have probably already unearthed most of what has remained and, in large part, the manuscripts were composed in the later Middle Ages. Among the muniments of Durham Cathedral Priory, however, many of which are now in a Cambridge college, there has survived a single sheet headed ‘Here begin different kinds of condiments from Poitou’ (it is embedded in a manuscript containing medical recipes). This appears to date from the middle of the 12th century, some 150 years before our hitherto earliest extant culinary MS."

https://prospectbooks.co.uk/products-page/new-and-forthcoming-titles/zinziber-sauces-from-poitou/

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Of unknown quality is the forthcoming Terry Breverton volume titled

The Tudor Kitchen. What the Tudors ate & drank.

"A fascinating history of Tudor food and drink, from swan-neck soup to roasted-alive goose."
"Did you ever wonder what the Tudors ate and drank? What was Anne Boleyn's favourite tipple? Which pies did Henry VIII gorge on to go from a 32- to a 54-inch waist? The Tudor Cookbook provides a new history of the Tudor kitchen, and of both the sumptuous – and more everyday – recipes enjoyed by rich and poor, all taken from authentic contemporary sources."

I suspect the success of Wolf Hall has much to do with this publication. Somehow I also doubt that it will rival Peter Brears' volumes. Due out in November 2015. 

http://www.peregrinebookcompany.com/book/9781445648743

https://www.amberley-books.com/the-tudor-kitchen.html

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Another unknown title is 
Medieval cooking in today's kitchen by Greg Jenkins.
Due out 28 July 2015

This cookbook contains 78 recipes for delicious drinks, hearty breads, soups and hors d’oeuvres, robust entrées, and rich desserts that originate from the folkloric foundations of individual cultures throughout Europe and the English Isles in the Middle Ages. These ancient and exotic foods, libations, and flavors take you through history in a festive time machine—your own kitchen! Each recipe has been researched, translated, prepared by time-honored cooking traditions, and is suitable for modern chefs everywhere. Caws Wedi Pobi “Welsh Rarebit” and sweet and spicy Chawetty Tarts, and rare dishes like Pompys “Medieval Meatballs in Sweet Sauce,” Rissoles Meat Tarts, and roasted Aberdeenshire Pheasant are sure to find great favor with your guests. With simple and fun-to-make recipes, this book includes historical information, preparation suggestions, and a thorough resource guide that takes you and your guests on a culinary journey into the past when our ancestors ruled the ancient world."

http://www.schifferbooks.com/medieval-cooking-in-todays-kitchen-5751.html

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Lastly, noted historian C. M. Woolgar is back with 
The Culture of Food in England, 1200-1500.

Yale describes it as: 
"In this revelatory work of social history, C. M. Woolgar shows that food in late-medieval England was far more complex, varied, and more culturally significant than we imagine today. Drawing on a vast range of sources, he charts how emerging technologies as well as an influx of new flavors and trends from abroad had an impact on eating habits across the social spectrum. From the pauper’s bowl to elite tables, from early fad diets to the perceived moral superiority of certain foods, and from regional folk remedies to luxuries such as lampreys, Woolgar illuminates desire, necessity, daily rituals, and pleasure across four centuries."

http://yalepress.yale.edu/book.asp?isbn=9780300181913
Not due until February 2016 though

Johnnae 

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