May. 24th, 2009

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Last month [livejournal.com profile] false_parrot cooked the feast for Montengarde's Beltaine event. The recipes we used came from the following books, each of which has many other equally interesting recipes as well!

Brears, Peter, Food & Cooking in 16th Century Britain: History and Recipes. English Heritage, 1985. ISBN 1850745366.

Brears, Peter, Food & Cooking in 17th Century Britain: History and Recipes. English Heritage, 1985. ISBN 1850745374

Dewitt, Dave, Da Vinci's Kitchen: A Secret History of Italian Cuisine. BenBella Books, Inc., Dallas, 2006.

Hieatt, Constance B., Brenda Hosington and Sharon Butler, Pleyn Delit: Medieval Cookery for Modern Cooks, 2nd ed. University of Toronto Press, Toronto, 1996. ISBN 0802076327.

Redon, Odile, Francoise Sabban and Silvano Serventi, The Medieval Kitchen: Recipes from France and Italy. University of Chicago Press, Chicago, 1998. ISBN 0226706842

Zaoualli, Lilia, Medieval Cuisine of the Islamic World. University of California Press, Berkeley and Los Angeles, 2007. ISBN 9780520247833.

I am pretty sure I also have several other books of medieval cookery, which are presumably at the moment scattered among members of [livejournal.com profile] false_parrot and which I would like to get back. The two others I can think of right now are Elinor Fettiplace's Receipt Book and a reprint of Gervase Markham's English Housewife. Further bibliographic details to follow when I get the books back. Happy cooking!!
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(cross posted in [livejournal.com profile] dressdiaries)

The new Janet Arnold has a few details of embroidered night caps from the late 16th century, including a quote from a contemporary observer that the gentlemen of the court have taken to wearing them during the day on the pretext of some imaginary infirmity. I had picked up this pre-embroidered fabric quite a while ago because it looks pseudo-blackworked and I thought it might be useful for something. This seemed like a good project to try with it.

Process and pictures under the cut )

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