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