I am a card carrying member of a group called the Society for Creative Anachronism. This organization is approaching a 50th anniversary, in honor of this event I am challenging myself to try 50 "new to me" pre 15th century French Foodstuffs before the June 2016 celebrations. This "Arts&Sciences" project will include breads, meats, veg (pickles), cheese? maybe? That might be a separate project. Nor do I think I will go into beverages so much. My self imposed rules:
1. 15th C or earlier French
2. properly sourced and period ingredients, as authentic as possible techniques. No microwaves etc.
3. edible
Method:
1. redact, adapt and prepare dish
2. keep notes on process
3. photograph final product
4. feed family & friends in small groups
5. print up modern pages, bind in some sort of feeble attempt at a cover that sort of looks like a period book.
Wanna watch?
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