I spent the past month or so planning out a small buffet lunch for a friend of mine. In my historical re-enactment group, my friend Bethany was given a VERY large honor (in celebration of all the work she’s put into making our society run), and tradition is that when you get this type of honor, your friends put together a buffet of snacks during the day. When we got word that Bethany was getting … Continue reading RedHeadedGirl’s Historical Kitchen: A Lunch Spread →
I picked up The Book Club Cookbook on a whim because I’m fascinated with the intersection of food and literature, and I ended up falling in love with it. It’s not great as a basic cookbook for home because it’s not organized in a typical way: it’s not sorted by type of meals, or types of ingredients, or prep and cooking time. But it is great as an examination of how food and literature intersect. … Continue reading The Book Club Cookbook by Judy Gelman and Vicki Levy Krupp →
We are an openly nosy bunch over here, and we are also usually hungry, too. So we thought we’d share what we’re cooking for the upcoming winter holiday nonstop eat-parties, and of course we want to know what you’re working on, too. Sarah: This year, as we’re preparing to move next month and are therefore going through the strange holding pattern that is showing a house, I’m not cooking Thanksgiving. But we’re not traveling or going … Continue reading Pie, Stuffing, Cookies, and More: What Are You Cooking? →
Now I shall demonstrate how I go about the business of reconstructing a recipe- or try, at least. I’m the most interested in Roman cooking (I’m interested in Roman everything). The biggest source we have for Roman cookery is a cookbook known as Apicius or De re coquinaria (On the Subject of Cooking). It’s a series of recipes on everything you need for a Roman banquet, from how to clarify honey, to how to cook … Continue reading RedHeadedGirl’s Research Kitchen: Cimas →
