https://moas.atlantia.sca.org/archive/wsnlinks en-us A translatio n of Um tratado da cozinha portuguesa do século XV http://www.medievalcookery.com/notes/tratado.html Wed, 01 Jul 2009 02:20:42 GMT https://moas.atlantia.sca.org/archive/wsnlinks/link.php?action=detail&id=19867 https://moas.atlantia.sca.org/archive/wsnlinks/comments.php?id=19867 Spices were crucial not only because of their taste, but also because the use of spices was a form of conspicuous consumption, and because spices had supposed medical properties. http://oak.atlantia.sca.org/21/spices.htm Sun, 14 Jan 2007 03:37:26 GMT https://moas.atlantia.sca.org/archive/wsnlinks/link.php?action=detail&id=14349 https://moas.atlantia.sca.org/archive/wsnlinks/comments.php?id=14349 A translation from part of the BNF's medieval gastronomy website, describing banquets at the court of Burgundy in the 15th century, mostly covering the serving of wine and beverages. http://www.florilegium.org/files/FEASTS/French-Tbl-Srv-art.html Wed, 14 Dec 2005 17:59:06 GMT https://moas.atlantia.sca.org/archive/wsnlinks/link.php?action=detail&id=10963 https://moas.atlantia.sca.org/archive/wsnlinks/comments.php?id=10963 "To Prepare a Most Honorable Feast" (translated from Maistre Chiquart), "To Make a Feast," "An Islamic Dinner," "A Dinner at Pennsic," "A Jeweler's Bibliography," "Books on Metalworking," and "Period Jewelery You Can Make." http://www.daviddfriedman.com/Medieval/miscellany_pdf/Other_Articles_III.pdf Sun, 20 Nov 2005 16:05:43 GMT https://moas.atlantia.sca.org/archive/wsnlinks/link.php?action=detail&id=10974 https://moas.atlantia.sca.org/archive/wsnlinks/comments.php?id=10974 Includes: Sources for Recipes, Sources for Ingredient s, Cariadoc and Elizabeths Recipes, Bread, Vegetables , Islamic Dishes I: Meat with Sauce or Stew, Islamic Dishes II: Fried, Islamic Dishes III: with Legumes, Islamic Dishes IV: with Grains, Bread, or Pasta, Islamic Dishes V: Oven Dishes and Roasting, Islamic Dishes VI: Relishes and Dips, Chinese Dishes, Seafood, Soups, Poultry, Meat Dishes, Meat, Cheese and Egg Pies, Desserts, Appetisers , Etc., Drinks, Sauces, Pasta, Rice, etc., Additional Material on Period Cooking, Cooking from Primary Sources, Late Period and Out of Period Foodstuffs , Scottish Oat Cakes, Hildegard von Bingens Small Cakes, How to Make Arrack. http://www.daviddfriedman.com/Medieval/miscellany_pdf/Miscellany.htm Sun, 20 Nov 2005 15:15:26 GMT https://moas.atlantia.sca.org/archive/wsnlinks/link.php?action=detail&id=10658 https://moas.atlantia.sca.org/archive/wsnlinks/comments.php?id=10658