The Old Foodie
Jan. 19th, 2007 08:04 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
valoiseRecently I've decided to get back into reading and, perhaps, reseaching culinary history. In cruising around looking for new culinary history sites I came across The Old Foodie. http://theoldfoodie.blogspot.com/
She's a blogger from Brisbane who has some really comprehensive stuff posted. I've only just begun to root around her blog but have so far found her list of 500 historic recipes from the 14th through the 15th centuries taken from a wide range of sources (including my translation of Sabina Welserin) and her very comprehensive list of online cookbooks. Wow. 13 page pdf list of historic cookbooks available online from Ancient Rome through the WWII era. I knew about many of these sites but she has a number of books that I am sure I didn't know about.
When I first got really, really serious about culinary history in the late 1980's and early 1990's it was almost impossible to find this stuff and interlibrary loan was your best friend. That and David Friedman's photocopied reproductions of medieval texts facsimiles that he made available for very little money. Now there are hundred's of them scanned or transcribed on the internet.
Fantastic.
She's a blogger from Brisbane who has some really comprehensive stuff posted. I've only just begun to root around her blog but have so far found her list of 500 historic recipes from the 14th through the 15th centuries taken from a wide range of sources (including my translation of Sabina Welserin) and her very comprehensive list of online cookbooks. Wow. 13 page pdf list of historic cookbooks available online from Ancient Rome through the WWII era. I knew about many of these sites but she has a number of books that I am sure I didn't know about.
When I first got really, really serious about culinary history in the late 1980's and early 1990's it was almost impossible to find this stuff and interlibrary loan was your best friend. That and David Friedman's photocopied reproductions of medieval texts facsimiles that he made available for very little money. Now there are hundred's of them scanned or transcribed on the internet.
Fantastic.
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Date: 2007-01-20 06:22 pm (UTC)no subject
Date: 2007-01-21 04:32 pm (UTC)Actually had a kind of medieval food encouter in a cookbook I got for Christmas. It's one of those church cookbooks, this one from a Catholic church in Connecticut. One of the priests submitted a tourtiere [Canadian meat pie] recipe that sounds very medieval. Ground meat in a pie with cinnamon and cloves and pepper, moistened with wine and broth and thickened with bread crumbs. I've been nosing around and found over 2 dozen recipes for this pie, only 2 included crumbs instead of potatoes and none include wine. Mmmm, might just have to do some experimenting.