Alternately titled “wherein we learn the Italian art of how to use a salad recipe to insult both the Germans and the English”. Intro The expressions “throw shade“, “throwing shade“, or simply “shade“, are slang terms for a certain type of insult, often nonverbal. Anna Holmes called shade “the art of the sidelong insult”. Merriam-Webster defines it … More Throwing Shade Renaissance Style
Renaissance Meals People in the Italies during the Renaissance loved a good handbook; we have massive amounts of prescriptive literature about everything from how to raise a family (Leon Battista Alberti’s Della Famiglia), to how to be a good artist (Cennino Cennini’s Il Libro dell’Arte), to how not to be generally disgusting (Galateo by Giovanni … More Renaissance Mealtime
As we are planning for Gulf Wars, I’d like to take some time to address how people on the peninsula ate during the Renaissance (1350-1600). During the Renaissance, Italy had the most skilled, well known and creative cooks in Europe. They took Italian fine dining to new levels of refinement and prestige. Large, elaborate banquets … More Italian Renaissance Meals
The first known mention of the name “Prosecco” is attributed to the Englishman Fynes Moryson. He placed Prosecco among the famous wines of north Italy in 1593, noting: “Histria is devided into Forum Julii, and Histria properly so called… Here growes the wine Pucinum, now called Prosecho, much celebrated by Pliny” (80). “These are the … More Wine of the Italian Renaissance
This year at Gulf Wars we will have a cooking demo on Monday from 10am until around lunch when the demo participants can feast on the things they made. In compiling recipes to make over a fire at camp I’ve made a few posts. In this one I’m putting the top recipes I hope we … More Renaissance Village Cooking Guide: Gulf Wars Cookbook
In honor of the cherry Visinata/ Vishniak I’m making for Gulf Wars…a few historical drink recipes! Nunc est bibendum… (now is the time for drinking) “Nunc est bibendum” (“Now is the time for drinking”), sometimes known as the “Cleopatra Ode”, is one of the most famous of the odes of the Roman lyric poet Horace, … More Nunc est bibendum
From: Fig & Quince What is the work of the thirsty one? To circle forever ’round the well, ‘Round the stream and the Water and the sound of the Water, Like a pilgrim circling the Kaa’ba of Truth God’s wrath is His vinegar, mercy His honey. These two are the basis of every oxymel. … More Sharbat ‘e Sekanjabin
Question: What was 14th/15th Century sugar like? Recipes from various sources refer to sugar as coming in a number of colors, including “black”, “brown”, and “white”. They also call for “loaf sugar”, direct the cook to cast or sprinkle the sugar, grate the sugar, and sometimes to use “powdered” sugar. In a quick (i.e. two minutes) … More Zucchero (Sugar) in the Early Renaissance
I’m excited to post the preliminary schedules for the Ca’ d’Oro Salon and the Salon Class Tent! The Ca’ d’Oro Salon will remain in our period pavilion and be a space dedicated to late period atmosphere, demos, refreshments, entertainment, discussion, and debate. In addition to that, and in departure from last year, we will have … More Gulf Wars XXV – Ca’ d’Oro Salon
As we sojourn in another steamy southern summer, I thought I would post about period recipes for refreshing and replenishing beverages. Oxymel, sekanjabin, syrup of roses, and syrup of lemon are just a few examples of sweet concentrates that were intended to be drunk with hot water for medicinal benefits (which make them ok for … More Persian Refreshments of the Middle Ages
La Bella Donna 