tag:blogger.com,1999:blog-8745493398948198755.post5245524509682965093..comments2024-03-28T12:23:06.497-07:00Comments on Food History Jottings: A Medieval Meal for RealIvan Dayhttp://www.blogger.com/profile/03500437663759868535noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-8745493398948198755.post-71968549186844110482017-05-24T00:09:25.521-07:002017-05-24T00:09:25.521-07:00where can i buy the dvdwhere can i buy the dvdAnonymoushttps://www.blogger.com/profile/02131919285798569729noreply@blogger.comtag:blogger.com,1999:blog-8745493398948198755.post-23862094748262178352014-07-03T04:34:12.351-07:002014-07-03T04:34:12.351-07:00great great Tina Cassatihttps://www.blogger.com/profile/10545729185630859495noreply@blogger.comtag:blogger.com,1999:blog-8745493398948198755.post-60169300674594761442014-05-21T21:01:16.443-07:002014-05-21T21:01:16.443-07:00Unfortunately I have very little time to contribut...Unfortunately I have very little time to contribute to this blog these days. The quest to earn a living gets in the way! However, when I find time, I will put the recipes for the castelette and the gingerbread on here for you. Bear in mind that they will probably be the original Middle English ones, so you will have some fun figuring them out! IvanIvan Dayhttps://www.blogger.com/profile/03500437663759868535noreply@blogger.comtag:blogger.com,1999:blog-8745493398948198755.post-71289826003170731282014-05-21T17:25:50.993-07:002014-05-21T17:25:50.993-07:00Mary, I'm now following your Medieval Morsels ...Mary, I'm now following your Medieval Morsels blog in my blog reader. Keira Soleorehttps://www.blogger.com/profile/14440213826734580889noreply@blogger.comtag:blogger.com,1999:blog-8745493398948198755.post-47081213008319902562014-05-20T15:58:17.504-07:002014-05-20T15:58:17.504-07:00Well I got here through pinterest and not only wou...Well I got here through pinterest and not only would I like to see the show I would have loved it if you would have put more recipes than the one in the blog. The castle, for instance - not only would I liked to have seen it lit I would like to know what was in the fillings. oweintrhttps://www.blogger.com/profile/02170395619858902992noreply@blogger.comtag:blogger.com,1999:blog-8745493398948198755.post-65652730564363670482014-05-20T12:13:51.000-07:002014-05-20T12:13:51.000-07:00Hi Mary, No. The box leaves are not edible! They w...Hi Mary, No. The box leaves are not edible! They were just for ornament and do make a striking, verdant green contrast with the brick red of the sanders in the gingerbread. Red sanders is a reddish powder ground from wood from Pterocarpus santalinus L., a tree native to India. It is now a threatened species. In the sixteenth century there was a sanders beaters guild in London. It was made from the ground up wood, not from the roots. Ivan Dayhttps://www.blogger.com/profile/03500437663759868535noreply@blogger.comtag:blogger.com,1999:blog-8745493398948198755.post-47796081484193663582014-05-20T09:44:22.803-07:002014-05-20T09:44:22.803-07:00PS. Were the box leaves edible, or just for colour...PS. Were the box leaves edible, or just for colour contrast? And from what root (if root it was) did "sanders" come?Anonymoushttps://www.blogger.com/profile/09416731425259185834noreply@blogger.comtag:blogger.com,1999:blog-8745493398948198755.post-79772671560553564792014-05-20T09:40:39.344-07:002014-05-20T09:40:39.344-07:00I had a try at making a Medieval dolls house minia...I had a try at making a Medieval dolls house miniature chastelet pie - at one twefth scale (12th or one ich) scale but I am afraid BBC's Tudor Monastery farm was my starting point for visual inspiration! Now I am trawling the internet, as well as consulting food history books, to gain inspiration for other Medieval or Tudor pies to copy. I have arrived at your blog - which I am now following. And Keira's (comment above) blog too actually! I write (as an amateur) about my dolls house food models at www.medievalmorsels.blogspot.com <br /><br />You are right- the pastillers' craft earned them a good medieval wage at Royal court, especially in France, and they had assistants too!Anonymoushttps://www.blogger.com/profile/09416731425259185834noreply@blogger.comtag:blogger.com,1999:blog-8745493398948198755.post-74485421125391338922014-03-05T20:50:38.364-08:002014-03-05T20:50:38.364-08:00I gave up on them after just one programme: sorry ...I gave up on them after just one programme: sorry - they were just piss takers.Anonymoushttps://www.blogger.com/profile/18218408798290506048noreply@blogger.comtag:blogger.com,1999:blog-8745493398948198755.post-8220046711701431982014-02-21T02:52:15.424-08:002014-02-21T02:52:15.424-08:00Completely agree with your comments Ivan about how...Completely agree with your comments Ivan about how food tv is all about aspirational celebrity chefs and ex models and soap stars. It's a bit of a shame. kerstinhttps://www.blogger.com/profile/11710623816362851677noreply@blogger.comtag:blogger.com,1999:blog-8745493398948198755.post-54521820201266988972014-01-27T14:37:48.553-08:002014-01-27T14:37:48.553-08:00Thank you!
~KeiraThank you!<br />~KeiraKeira Soleorehttps://www.blogger.com/profile/14440213826734580889noreply@blogger.comtag:blogger.com,1999:blog-8745493398948198755.post-56598568198939692142014-01-27T02:13:05.109-08:002014-01-27T02:13:05.109-08:00Of course Keira. That is fine. best regards
Ivan...Of course Keira. That is fine. best regards<br /><br />IvanIvan Dayhttps://www.blogger.com/profile/03500437663759868535noreply@blogger.comtag:blogger.com,1999:blog-8745493398948198755.post-41806740602408015292014-01-26T21:03:28.722-08:002014-01-26T21:03:28.722-08:00Ivan, I'm an amateur student of medieval histo...Ivan, I'm an amateur student of medieval history, and I found this post fascinating. I was hoping to summarize it a bit on my blog and point back to your post for a detailed reading. I write at http://keirasoleore.blogspot.com. Would it be OK for me to do so, and perhaps post a couple of the photographs from this post? Thanks! -KeiraKeira Soleorehttps://www.blogger.com/profile/14440213826734580889noreply@blogger.comtag:blogger.com,1999:blog-8745493398948198755.post-14063510218811026852014-01-22T18:40:56.720-08:002014-01-22T18:40:56.720-08:00Seems to me as I read your post that what the prod...Seems to me as I read your post that what the producers (in both the UK and the US) think a viewer wants is Masterchef and more Masterchef. Please! We want real content. :) Thank you for being passionate about what you do!Anonymoushttps://www.blogger.com/profile/05953352277279205741noreply@blogger.comtag:blogger.com,1999:blog-8745493398948198755.post-53767703884664798352014-01-21T22:38:40.718-08:002014-01-21T22:38:40.718-08:00Fascinating post. A wonderful picture of the kitc...Fascinating post. A wonderful picture of the kitchen at Gainsborough Hall and being used as you say for the first time in 400 years for its intended purpose must have been a sight to see. It's disappointing that British food history is being taken seriously only by the minority and that it took a South Korean to present it as it should be, Let's hope the BBC do sit up and take note.Annehttps://www.blogger.com/profile/06564599740051000454noreply@blogger.comtag:blogger.com,1999:blog-8745493398948198755.post-64127272554743326222014-01-21T19:42:45.540-08:002014-01-21T19:42:45.540-08:00I actually enjoyed Giles and Sue's little romp...I actually enjoyed Giles and Sue's little romps; the nonsense of it all was extremely entertaining, and we got to see you a few times as well. I also enjoyed your contribution to Royal Upstairs Downstairs, although that show as a whole was poorly thought-out. The best of the shows, though, were with Harry Dodson and Ruth Mott on those old Victorian Kitchen and Garden series. I also enjoyed the Edwardian Country House, which employed a competent chef who wasn't allowed to excel. <br /><br />But where, oh where, is the Ivan Day Show?? It could run on for several seasons. Pick a century, and then work through ingredients and techniques over the course of 26 episodes, ending with a two-hour full-meal special. The next season, pick a new century, and wow us over all again. The ratings would go through the roof.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8745493398948198755.post-82161262928508076762014-01-21T11:17:51.150-08:002014-01-21T11:17:51.150-08:00I wonder if they would let you do an English voice...I wonder if they would let you do an English voice over - bet American TV would buy it! It looks fabulous!GSGreatEscaperhttps://www.blogger.com/profile/03362042499522934670noreply@blogger.comtag:blogger.com,1999:blog-8745493398948198755.post-76379621345667162862014-01-21T10:01:27.276-08:002014-01-21T10:01:27.276-08:00Oh Ivan, now I am sure you must be as famous as th...Oh Ivan, now I am sure you must be as famous as the Queen herself. This post was a wonderful little vacation for me; the visuals et al. And, salmon splint with hazel wands - you are just the best in every respect.donna bakerhttps://www.blogger.com/profile/13507579686738843451noreply@blogger.comtag:blogger.com,1999:blog-8745493398948198755.post-77702191559414402432014-01-21T04:36:10.687-08:002014-01-21T04:36:10.687-08:00Fabulous, how fortunate are you to be able to cook...Fabulous, how fortunate are you to be able to cook in these kitchens... It is something I can only dream of. I totally get your point about the small food history bits in The Great British Bake Off but I do think if you get one 16 year old motivated to go and study history it has served its purpose. I really don't get why you don't have a program on television, I would watch it with great interest and foremost I would be able to feel sure that what I learn is indeed realistic and true. I am a Belgian girl writing a blog about British food culture and I know I will sometimes get it wrong because I don't always have access to some manuscripts or don't know about a book because the only copy is privately owned, but my heart is in it and I give it my all to be correct. I am writing a book about British food in Flemish at the moment, my Belgian audience is convinced British food is lumpen and uninspired, I am going to prove it is elegant and interesting. I will check my sources and don't just believe what I read until I can track down the primary source. I spend my pennies on books, moulds and devises. Surely if ones heart is in the right place, it must be supported. I will never call myself a historian, I am just truly in love with Britain and British food and how it evolved from the stone age up until now.Regulahttps://www.blogger.com/profile/16043764876719995886noreply@blogger.comtag:blogger.com,1999:blog-8745493398948198755.post-31093550033539755552014-01-21T01:27:31.949-08:002014-01-21T01:27:31.949-08:00Amazing! I hope the British companies take note th...Amazing! I hope the British companies take note that a crew from another country have done their own history better than they did? Any chance of getting this DVD, perhaps with subtitles, when it comes out?Sue Bursztynskihttps://www.blogger.com/profile/09362273418897882971noreply@blogger.com