Middelaldermad, Kulturhistorie, kilder og 99 opskrifter

Middelaldermad, Kulturhistorie, Kilder Og 99 OpskrifterTitle: Middelaldermad, Kulturhistorie, kilder og 99 opskrifter
Author: Bi Skaarup, Henrik Jacobsen
Genre: Historical cookbook, middel ages, medieval

I really enjoyed “Middelaldermad…”. The book was helpful and full of great infomation about food and cooking in the middle ages. It is a quite readable book and a good introduction to cooking medieval food. The recipes work well, taste good and are quite easy to follow. They also include the source material, so you can track it down if you want more infomation.

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Awesome food podcasts

I listen to a lod of podcast – mostly about history, science, fiction but lately also about food. I have found two cool food podcast two share with you. I hope you will share other food podcasts with me if you know of any.

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Historien om danskernes mad i 15.000 år

Historien om danskernes mad i 15.000 år af Bettina Buhl

Title: Historien om danskernes mad i 15.000 år
Author: Bettina Buhl
Genre: Food history, Denmark

The scope of this book is kind of impressive – it tries to cover Danish food history. Half of the book is however based around food after 1850 where there are of course more source material. For my purposes that is sadly where I find it least interesting. And I did find that the part of the book that covers pre-1660 is way better – in my opinion. The focus of the book everyday cooking rather than cooking by the elite.

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Kale and orange salad in a glass bowl

Kale & Orange salad

I had brought some kale today while out shopping because I am in kind of a medieval mindset right now. When I came home and looked at what else I was planing for dinner (barley frumentry and a steak), the traditional dish of “grønlangkål” didn’t really make sense. I decided to just google kale and see what came up. Luckly aarstiderne.com had a good recipe for a salad of kale, so I went with that. This is my version of that salad. It tasted great with the beef steak by the way.

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barley frumenty

Barley Frumenty

Frumenty is kind of a wheat pottage made from boiled wheat with the addition of eggs, broth or milk. My version substitutes wheat for barley, so this is a barley frumenty.

Lately I have been coking medieval dishes and I had wanted to try to make frumenty for quite some time. As we were having a beef steak, a good beer and kale and orange salad, this seemed fitting.

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Blogs and useful links on food history

dsc_0659I love falling down rabbit wholes and I thought I would share some with you. This is a list of blogs, sites about food history and recipe sites. I hope you will find some of them useful as well.

Please let me know if you have a history food blog or know of a site that I should check out.

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