As we Americans prepare to dispatch legions of unsuspecting victims to Turkey Valhalla, I’m thankful that people still read this blog—even though work and other writing projects keep me from updating it as often as I’d like.
Since the beginning, I’ve tagged posts with an “applied paleobromatology” label, because I’m wont to wonder: What did the Middle Ages taste like? Although I lack time for another dubious kitchen catastrophe, I’m delighted to share, for your browsing pleasure, this picture-menu of links to food-related “Quid Plura?” leftovers. Just heat ‘n’ serve!
People say you can’t replace a goose with a duck, but that’s just a canard. In days of yore, I botched a “goose-to-duck hoggepotte” recipe from medieval England.
In 2011, I picked and bletted medlars, the “Happy Fun Ball” of obsolete produce.
Long ago, I used the Alison Moyet of rhizomes to invent a new soft drink: galangal ale. Wouldn’t you buy soda with this subdued, dignified label?
The rulers of medieval Baghdad loved sweet food—so in 2010, I made jawārish, the carrot jam of the Abbasid caliphate…
…and tabaahaja, the wince-inducing candied lamb of the Abbasid viziers.
Thanks, as always, for stopping by! Enjoy the holiday, and light a candle for Meleagris of Tryptophan, the patron saint of poultry, digestion, and much-needed rest.