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Thinking with pies
By Carys Brown @HistoryCarys The brandy is the first thing that hits me, followed by the creeping spiced sweetness of currants and raisins. Then, bafflingly, there emerges the equally spicy taste and texture of meat. All of this is encased in a crisp, short-crust-type pastry and topped with some fairly inept attempts at pastry decorations (see…
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From nose in a book to nose in the kitchen – musings on the place of historians in recipe recreation
by Elly Barnett – @eleanorrbarnett When I explain that I am researching the links between food and the European Reformations, I am usually met with premature praise for my (in reality non-existent) cooking skills. The obvious location in which to research food, they assume, is the kitchen. The cooking of historical recipes, moreover, has gained much public…
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Absent leeks, lost voices? Cooking and recording in early modern Wales
By Carys Brown | @HistoryCarys My original intention for a blog post for St David’s Day (1 March) had been to cook and write about early modern leeks. Quite apart from being one of my favourite vegetables, the humble leek is one of the national symbols of Wales and features in a number of “traditional” Welsh…
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