I wrote a cookbook

Hello friends.

I wrote a cookbook, and you can own it.

Please help me spread the word 🙂


Introduction to Historical Food Research

This is re-published from my old blog.

In the SCA, the first piece of research advice you’ll get (well, after “don’t try to back-document a project you’ve already completed”) is that you must know the difference between a primary and a secondary source. Generally, we define a primary source as an actual historical item (or text) and a secondary source is a modern interpretation of those historical sources. So if you’re researching clothing, a primary source would be an extant historical garment while a secondary source would be a modern book about medieval clothing.

Here’s a question for you: what’s a primary source for historical cooking? You can’t go to a museum and see (much less eat) the wedding feast of Henry and Matilda. Recreating historical food will always require you to synthesize multiple research strands. That’s the fundamental purpose behind this lesson: all of these types of sources that I describe build on each other, and the strongest research makes use not only of multiple individual sources but multiple strands of research and analysis.

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