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This is the website serving as the Index Page for the
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is your primary interest,
then we ask that you begin your visit to this domain by linking
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the Gode Cookery Ring will navigate you through a random circuit of all
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Thanks for your visit, and enjoy your stay at Gode Cookery!
Gode Cookery is
an award-winning medieval history
website dedicated to the food & feasts of the Middle Ages &
Renaissance.
Here you will find information on medieval cooking, instructions for
preparing
authentic feasts, hundreds of recipes, image collections, a medieval
cooking
discussion group, graphics, photographs, and history resources.
James Matterer's
collection of period receipts
redacted
for use in the modern kitchen, including soups, sauces, pies, roasts,
vegetables,
fruits, and sweets. Each dish contains the original period recipe,
followed
by James' translation and his modern redaction, along with notes,
bibliography,
and a link to metric, celsius, & gas mark equivalencies for
measurements
& temperatures.
Geoffrey Chaucer, the
great English poet and
author of The
Canterbury Tales, used food as a literary device to enrich the
personalities
of his characters. A Chaucerian Cookery examines the references to food
and medieval dishes in all of Chaucer's writings, studies the dietary
habits
of his characters, and gives a complete list of all foods Chaucer
refers
to. Included is A Chaucerian Feast, which presents an authentic
medieval
feast based on the writings of Chaucer and 14 corresponding 14th c.
recipes,
as well as detailing the presentation and courses of a standard
medieval
feast.
A medieval &
Renaissance food & feast
image collection,
with period illustrations of food & cookery arranged in various
galleries,
all suitable for downloading.
Recipes & additional text from the 16th
century culinary
manuscript, A Propre new booke of Cokery (1545). Included with
the
49 original receipts are our translations & contemporary redactions.
Seven recreated recipes
based on ancient sources
and traditional
Greek cooking, along with a brief overview of Byzantine foods, written
by Rebecca and David Wendelken. Originally from a now out-of-print
publication
called Early Period, issue #5.
The history of and
detailed instructions for
preparing that
most delectable of Medieval beasts, the noble Cockentrice, part capon
and
part suckling pig. With photographs of a real Cockentrice.
A 14th c. French recipe
from Le Viandier de
Taillevent,
in which a pig becomes a horse and a chicken takes to the saddle! With
photographs of a recently prepared Helmeted Cock.
The fantastic and
incredible fish of the Middle
Ages, both
real & imagined. Excerpts from a Medieval manuscript are generously
accompanied by authentic illustrations of strange & exotic fish,
sea
monsters, and beasts.
An original translation by
James Matterer of the
culinary
recipes found in Manuscript Pepys 1047 'Miscell. of
Receipt's/M.S.S.
Temp. R. Ed. 4', a late 15th century collection of recipes and
remedies
found in the library of Samuel Pepys.
A quick, easy, and fun way
to tour A Boke of Gode
Cookery.
Simply click on the image of the ring wherever it appears and you will
be taken to one of the many medieval & Renaissance cooking sites
that
comprise A Boke of Gode Cookery. Start your tour here at the Gode Boke
Ring homepage.
In association with Amazon.com,
The Gode Cookery Bookshop presents for sale some of the finest medieval
& Renaissance cookery & food books that are in print today.
The Gode Cookery
Discussion Group is open to
anyone with
a desire and willingness to communicate and share information with
others
interested in Medieval & Renaissance cookery. Members may either
receive
individual letters or a digest. The list is moderated and SPAM,
rudeness,
offensive language, and intolerance are not acceptable.
Members of the Gode
Cookery Discussion group have access
to recipes,
food information, and articles on historical cooking not made available
anywhere else at Gode Cookery.
Each month, A Boke of Gode
Cookery selects an
outstanding
historical website for its Gode Cookery Award. At this page you'll find
information on and a link to the current selected site, and a list of
the
previous awardees.
A contributory site for
historical cooks to share
their
recipes and research, with over 100 recreated dishes along with
articles
on historical cooking subjects. In addition to the recipe and notes,
each
page also contains a link to metric, celsius, & gas mark
equivalencies
for measurements & temperatures.
An explanation of what
foods were available in the
Middle
Ages & Renaissance and the cooking methods employed at that time.
This
site is designed specifically to help those who wish to re-create
Medieval
recipes & meals as authentically as possible, and contains lists of
what foods were available, how they were cooked, and which foods should
never be used by today's Medieval cooks.
A companion site to
Incredible foods, Solteties, & Entremets. Authentic recipes from
period sources, detailing dishes that emulate other foods or objects.
In the Middle Ages, deer
were a primary source of
food,
resources, and inspiration, and the Medieval table was often laden with
a variety of venison. This article examines the popularity of deer as
an
object of the hunt and as an important source of protein in the
Medieval
diet.
Fantastic foods and
fabulous presentations for
medieval
feasts, all from period cooking sources. Not all of the recipes are
suitable
for eating; however, all are enjoyable to read and wonderfully amazing.
Gingerbread in the Middle
Ages was nothing at all
like its
modern descendant. Not only was it not a bread or a cake, some medieval
versions didn't even contain ginger!
Supernatural and fantastic
imagery from the Middle
Ages
- devils, demons, monsters, witches, and death. Five galleries with 150
pictures, along with the Hans Holbein Alphabet of Death and the Hans
Holbein
Dance of Death.
Recipes from several Medieval English manuscripts
and collections,
each in its original language and accompanied with a literal
translation,
and followed by a modern interpretation of the recipe and its cooking
procedures.
These recipes do not contain specific measurements and quantities, but
are sufficiently explained that any competant cook will be able to
prepare
them.
A collection of clipart
derived from medieval
woodcuts and
compiled in 8 sections: Animals, Creatures, & Beasts; Biblical
Scenes
& Figures; Birds; Decorative Borders; Decorative Initials;
Miscellaneous
Images; People & Human Figures; and Plants & Flora.
A brief explanation of how
period cooks
categorized food
by using the Four Humours philosophy of the Middle Ages, and how to
organize
the menu of a modern feast according to medieval standards and
practices.
Ideal for students with school projects, beginners in medieval cookery,
or those who wish to prepare a dinner from the Middle Ages for their
friends
and family.
For cooks not quite ready
for authentic medieval
cookery,
or for guests who are hesitant in trying real period food, these
recipes
may be just the thing. Although not from true medieval sources and not
documentable, they are very period in style, flavor, and ingredients,
and
are perfect for dinners with a medieval theme where authenticity is not
a concern. In addition to the recipe and notes, each page also contains
a link to metric, celsius, & gas mark equivalencies for
measurements
& temperatures.
A brief look at some of
the amazing plants that
were believed
in the Middle Ages to exist. Find out why The Apple of Sodom was much
feared,
what the Biblical Tree of Life was, and where amber really comes from.
With period illustrations. An award winning site, recommended by
Infoseek.
Although Chaucer's Canterbury
Tales
pilgrims are
fictional characters, the pilgrimage to the Shrine of Thomas á
Becket
was an actual experience for many medieval folk. This article looks at
the lives of Chaucer's pilgrims had they been truly alive and their
journey
real.
A Newe Boke of Cokery is a
collection of period
recipes
with modern adaptations by Rudd Rayfield of Minneapolis, Minnesota.
Rudd
is a medieval enthusiast with an academic background in Middle English
literature and medieval history. He has been cooking medieval cuisine
since
1980 and has been doing his own redactions from primary sources since
1988.
Each of Rudd's recipes contain the original documented medieval version
followed by his modern adaptation, along with notes, bibliography, and
a link to metric, celsius, & gas mark equivalencies for
measurements
& temperatures.
A modern English
translation of Regimen
Sanitatis Salernitanum,
the famous 12th - 13th century Salernitan Regimen of Health, a highly
respected
and scholarly text in the Middle Ages and an invaluable source today
for
information on medieval food, diet, & medicine.
Gode Cookery is a non-profit site which relies on donations
and fundraisers
for its existence. Please consider a donation via PayPal to help us
remain
on the Internet.
Gourmet medieval & Renaissance cookies from Gode
Cookery, perfect
for feasts, weddings, receptions, & more. In dozens of delightful
&
authentic designs.
