A guest post on medieval food and feasting in the Middle Ages by author Regan Walker.
By comparing archaeological evidence of cooking utensils from urban and rural contexts in Norway ca. 1,000–1,500 AD – in this case new technologies represented by imported ceramic vessels versus domestic steatite vessels and new types of stone griddles – my aim is to examine how new ways of preparing food were transmitted, either incorporated into routinised practises, ignored or transformed.
For the Knyʒhtys tabylle and for the Kyngges tabylle: An Edition of the Fifteenth-Century Middle English Cookery Recipes in London, British Library’s MS Sloane 442
The present thesis offers an edition of some fifteenth century Middle English cookery recipes, more specifically those of the Sloane 442 manuscript (MS Sloane 442), located at the British Library, London. The cookery recipes of this collection were most likely meant for the tables of the upper classes