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Posts tagged ‘cooking’

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 recipes, including Cawl and the misleadingly-named Glamorgan “Sausages”. Unfortunately, the leeks proved surprisingly elusive. What I found in their place were some interesting hints at the dynamics of society and literacy in early modern Wales. Read more

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 exposure recently, especially after last week’s Tudor theme on the nationally-coveted show, The Great British Bake Off. Meanwhile, food is increasingly becoming a legitimate and flourishing subject of enquiry in academia, as it moves away from traditional historical narratives. How then, should historians react to this popular interest in historical cooking, and is there any academic value in moving research from the archives to the kitchen?  With these questions in mind I attempted to recreate an early-modern blancmange… Read more

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 picture, top right).

I wasn’t sure how I felt about the ‘Minc’d pie’ I had just created, but the affront it presented to my taste-buds and the early modern recipe I used to make it did make me curious.1 Given that the combination of sweet fruits and spices with actual minced meat is quite challenging to a modern palette, what was its function at a late-seventeenth-century dinner? Modern mince pies have a very specific Christmassy association and the taste of one can evoke strong memories of occasions of Christmas past. Did early modern consumers of minced pies hold them in such esteem as we do?

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