[MR] for Feastocrats and other interested folk...

[Leslie Cox]

For anyone in the Tavern interested in ancient cooking, the latest issue of
"Archaeology" magazine (Nov/Ced '04) has an article titled "The Trouble with
Blood (a modern chef takes on the challenge of ancient cooking)" by Julie
Powell.

Some recipes are given, and references are made to particular books, such as
"A Soup for the Qan," by Paul Buell and Eugene Anderson - said to contain
the full translation and original text of an "enormous dietary manual,
'Proper and Essential Things for the Emperor's Food and Drink' which was
presented to a Mongolian Emperor in 1330.

As I am not, by any stretch of the imagination, an expert on medieval much
less ancient cooking, I don't know how good the experts here will think this
article is, but I thought I would mention it and perhaps some of you that do
read it will be so kind as to post some comments?

At the very least, it is a fun read.

YIS -
Lady Lucy Rose Falconer
Windmaster's Hill