Links

Other Cooking Pages We Like (not necessarily by Østgarðrians)

• Prof. Thomas Gloning's enormous collection of pre-1800 cookbooks, full text on the Web.
• The Middle Kingdom Cooks' Collegium, which includes a bunch of interesting articles and recipes.
• Terry Nutter's Culinary History Page
• Robin Carroll-Mann's Brighid's Kitchen, a collection of translated and/or redacted recipes, largely from 16th-century Iberian sources
• Someone's Bibliography of Historical Cooking (I can't find the person's name, although Phil thinks it's by Judy Gerjuoy, aka Mistress Jaelle of Armida)
• Greg Lindahl's SCA Food Page, which includes among other things many sections of Cariadoc-and-Elizabeth's Miscellany
• Serve It Forth!, a quarterly hardcopy newsletter on pre-17th-century cooking.
• A Food Timeline developed by Morris County Library, New Jersey, USA
• Regia Anglorum's Beehive Oven Page
• Personal page of Jules Hojnowski (ska Catalina Alvarez).
• Alia Atlas's Workroom
• The SCA-COOKS mailing list (To subscribe, send mail to majordomo@ansteorra.org with body "subscribe sca-cooks". Despite the email address, it is not an Ansteorra-only list!)
• World Spices, a mail-order spice merchant recommended on the SCA-COOKS mailing list (no, we haven't ordered from him yet ourselves).
• Food Heritage Press's Books on Medieval Cookery (When last I checked the list, it included no "clinkers" and a number of "must-haves", which, fortunately, I already have.)
• Stefan li Rous's Florilegium, a collection of lots of articles from the Rialto (the Usenet newsgroup rec.org.sca) and various SCA-related email lists, sorted by subject. Many, but not all, are relevant to food. The quality of scholarship varies, and you will frequently find three messages in the same file flatly contradicting one another, so you have to assess the information yourself... sorta like Real Life....
• The Olde Cooking Page. An extensive and well-organized collection of recipes and bibliographic information on historic cooking. It covers a broad time period, from classical Rome to the 19th century, including ample information on the SCA's period. Since the page maintainer is Swedish, there's more Scandinavian stuff than you might find elsewhere.
• J.L. Matterer's Boke of Gode Cokery, a collection of medieval recipes, modern interpretations of same, photographs of same, historical commentary on same, etc.
• Another article on camp cooking without a cooler, this one by D. Arthur Glenn.
• Have you ever wondered about the instruction in medieval recipes to "draw it through a strainer"? Cindy Renfrow (author of Take a Thousand Eggs or More) has collected some 16th-century pictures of strainers (now hosted at ostgardr.org).
• Jeff Berry's Hitchhiker's Guide to Ancient Cookery, formerly known as the Caer Galen Cook's Corner.
• Cheap Cooking, a site discussing ways to save money on ingredients, appliances, etc. Could be useful if you're trying to cook Coronation on $5/person.

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