Mead, Meat & More Issue Library

• Winter 2007
• Fall 2007
• Summer 2007
• Spring 2007
• Winter 2007
• Fall 2006
• Summer 2006
• Spring 2006
• Summer 2005

Winter 2007 (published November 30)

Special Boar’s Head Feast Edition

Chapter 1: Greetings, populace of Northshield | by Lady Katlin Laurana Sewal

Chapter 2: The featured nobility and their place in history | by Mistress Rose Marian of Edgewater

Chapter 3: Medieval humors | by Countess Gwyneth Felton, OP

Chapter 4: The French course | by Lady Katlin Laurana Sewal

Chapter 5: The English course | by Countess Gwyneth Felton, OP

Chapter 6: The Italian course | by Banamhaighstir Margaret Malise de Kyrkyntolaghe, OP, OL

Chapter 7: The German course | by Mistress Rose Marian of Edgewater

Chapter 8: Sotleties and illusion foods: a brief overview | by Banamhaighstir Margaret Malise de Kyrkyntolaghe, OP, OL

Fall 2007 (published September 12)

Recipe Research & Development:

Twelfth Night or Day cakes | by Johnnae llyn Lewis

My experiments with torta sambucea

a white cheesecake with ginger and elderflower | by Gwyneth Felton

Breakfast for the Gnomes | by Rose Marian of Edgewater

Miscellany:

On the properties of sage | by Kudrun the Pilegrim

An aside: On beer and English customs | by Johnnae llyn Lewis

Resources:

Obtaining spices and herbs when not at a war | by Johnnae llyn Lewis

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Summer 2007 (published July 15)

Recipes & Resources:

Comparing apples and oranges | by Gwyneth Felton

Clarrey and other spiced wines | by Anpliça Fiore

On the properties of dandelion | by Kudrun the Pilegrim

Replica molds | by Johnnae llyn Lewis

Italian sausage | by Giovanna di Battista da Firenze

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Spring 2007 (published April 1)

Recipes & Resources:

Rethinking cinnamon | by Samia al-Kaslaania bint Ayyub

Orange and lemon drinks of summer | by Johnnae llyn Lewis

On the properties of ginger | by Kudrun the Pilegrim

The cookbook in hand: seeking out-of-print and used volumes | by Johnnae llyn Lewis

The romance of gardens | by Johnnae llyn Lewis

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Summer 2007 (published July 15)

Recipes & Resources:

Apician sausages: three examples of reconstructing forced meats of the late Roman Empire | by Kolbrunna Gisladottir

Candied ginger for remembraunce: two versions | by Johnnae llyn Lewis

On the properties of acelga | by Kudrun the Pilegrim

Ypocras and spice | by Johnnae llyn Lewis (our first beverage article!)

Early Irish foods | by Cinniu ingen Cuthbaid

Of Interest:

Of modern concern: chicken and salmonella

Great news on the Alessio front

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Fall 2006 (published September 1)

Recipes & Resources:

The confectioners and the secrets they shared | by Johnnae llyn Lewis

On the properties of coriander | by Kudrun the Pilegrim

Feast Review:

A feast for young people | by Lady Sabina de Almeria

Book Review:

Feast, Fast or Famine: Food and Drink in Byzantium | by Sayyeda Samia al-Kaslaania bint Ayyub

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Summer 2006 (published June 1)

Recipes & Resources:

Period food colorings | by Faerisa Gwynarden

French and Italian herb and spice mixtures | by Johnnae llyn Lewis

On the properties of garlick | by Kudrun the Pilegrim

Regarding watermelons | by Johnnae llyn Lewis

Miscellaneous:

A little culinary humor… | by Nuala inghean uí Chaoindealbhain

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Spring 2006 (published March 1)

Recipes & Resources:

Feeding a Viking appetite | by Ealasaid nic Phearsoinn

On the properties of dill | by Kudrun the Pilegrim

A sallet of cold spiced hen with apples and currants | by Rose Marian of Edgewater

Comments on Italian food | by Ealasaid nic Phearsoinn

Feast Menu:

An Italian Haire Affaire | by Ealasaid nic Phearsoinn

Book Review:

Charlemagne’s Tablecloth: A Piquant History of Feasting | by Mistress Rosanore of Redthorn

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Summer 2005 (published July 1)

Recipes & Resources:

Adventures in medieval portuguese cuisine: playing with primary sources | by Baroness Faerisa Gwynarden

The anti-bibliography | by Viscountess Aramanthra the Vicious, OL

Feast Menu:

Lencten-Feorm under Heorotes hrof (spring feast under Heorot’s roof) | by Sayyida Perizada bint Qamar bin Noor al-Zain

Feast Review:

Lencten-Feorm under Heorotes hrof | by Comtesse Guenièvre du Dragon Vert, CP

Posted by: Cinniu ingen Cuthbaid Mead, Meat & More Editor on 2/5/2008