Winter 2007 (published November 30)
Special Boar’s Head Feast Edition Chapter 1: Greetings, populace of Northshield | by Lady Katlin Laurana Sewal Chapter 2: The featured nobility and their place in history | by Mistress Rose Marian of Edgewater Chapter 3: Medieval humors | by Countess Gwyneth Felton, OP Chapter 4: The French course | by Lady Katlin Laurana Sewal Chapter 5: The English course | by Countess Gwyneth Felton, OP Chapter 6: The Italian course | by Banamhaighstir Margaret Malise de Kyrkyntolaghe, OP, OL Chapter 7: The German course | by Mistress Rose Marian of Edgewater Chapter 8: Sotleties and illusion foods: a brief overview | by Banamhaighstir Margaret Malise de Kyrkyntolaghe, OP, OL
Special Boar’s Head Feast Edition
Fall 2007 (published September 12)
Recipe Research & Development: Twelfth Night or Day cakes | by Johnnae llyn Lewis My experiments with torta sambucea a white cheesecake with ginger and elderflower | by Gwyneth Felton Breakfast for the Gnomes | by Rose Marian of Edgewater Miscellany: On the properties of sage | by Kudrun the Pilegrim An aside: On beer and English customs | by Johnnae llyn Lewis Resources: Obtaining spices and herbs when not at a war | by Johnnae llyn Lewis
Recipe Research & Development:
Miscellany:
Resources:
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Summer 2007 (published July 15)
Recipes & Resources: Comparing apples and oranges | by Gwyneth Felton Clarrey and other spiced wines | by Anpliça Fiore On the properties of dandelion | by Kudrun the Pilegrim Replica molds | by Johnnae llyn Lewis Italian sausage | by Giovanna di Battista da Firenze
Recipes & Resources:
Spring 2007 (published April 1)
Recipes & Resources: Rethinking cinnamon | by Samia al-Kaslaania bint Ayyub Orange and lemon drinks of summer | by Johnnae llyn Lewis On the properties of ginger | by Kudrun the Pilegrim The cookbook in hand: seeking out-of-print and used volumes | by Johnnae llyn Lewis The romance of gardens | by Johnnae llyn Lewis
Recipes & Resources: Apician sausages: three examples of reconstructing forced meats of the late Roman Empire | by Kolbrunna Gisladottir Candied ginger for remembraunce: two versions | by Johnnae llyn Lewis On the properties of acelga | by Kudrun the Pilegrim Ypocras and spice | by Johnnae llyn Lewis (our first beverage article!) Early Irish foods | by Cinniu ingen Cuthbaid Of Interest: Of modern concern: chicken and salmonella Great news on the Alessio front
Fall 2006 (published September 1)
Recipes & Resources: The confectioners and the secrets they shared | by Johnnae llyn Lewis On the properties of coriander | by Kudrun the Pilegrim Feast Review: A feast for young people | by Lady Sabina de Almeria Book Review: Feast, Fast or Famine: Food and Drink in Byzantium | by Sayyeda Samia al-Kaslaania bint Ayyub
Summer 2006 (published June 1)
Recipes & Resources: Period food colorings | by Faerisa Gwynarden French and Italian herb and spice mixtures | by Johnnae llyn Lewis On the properties of garlick | by Kudrun the Pilegrim Regarding watermelons | by Johnnae llyn Lewis Miscellaneous: A little culinary humor… | by Nuala inghean uí Chaoindealbhain
Miscellaneous:
Spring 2006 (published March 1)
Recipes & Resources: Feeding a Viking appetite | by Ealasaid nic Phearsoinn On the properties of dill | by Kudrun the Pilegrim A sallet of cold spiced hen with apples and currants | by Rose Marian of Edgewater Comments on Italian food | by Ealasaid nic Phearsoinn Feast Menu: An Italian Haire Affaire | by Ealasaid nic Phearsoinn Book Review: Charlemagne’s Tablecloth: A Piquant History of Feasting | by Mistress Rosanore of Redthorn
Feast Menu:
Book Review:
Summer 2005 (published July 1)
Recipes & Resources: Adventures in medieval portuguese cuisine: playing with primary sources | by Baroness Faerisa Gwynarden The anti-bibliography | by Viscountess Aramanthra the Vicious, OL Feast Menu: Lencten-Feorm under Heorotes hrof (spring feast under Heorot’s roof) | by Sayyida Perizada bint Qamar bin Noor al-Zain Feast Review: Lencten-Feorm under Heorotes hrof | by Comtesse Guenièvre du Dragon Vert, CP
Feast Review: