Author: Sarah Kernan

Strawberries: Delicious and Devotional

By Sarah Peters Kernan While looking through the Newberry Library’s extraordinary collection of medieval books of hours, I was surprised to see how frequently strawberries dotted the marginal illuminations. The berries usually appear alongside colorful flowers; while obviously decorative, I began to wonder why this food was so prolific in…

Wyl bucke his Testament, or, an Ode to Dining on Venison

By Sarah Peters Kernan I recently stumbled upon a small print cookbook at the Newberry Library in Chicago while I was working on another project. I couldn’t help but request this 1560 volume which was supposed to have recipes, according to the catalogue entry. I was particularly intrigued given its…

Illustrated Recipes in Crophill’s Cookery

By Sarah Peters Kernan While I was researching medieval and early modern cookeries for my dissertation, I came across several manuscripts that were notable in one regard or another but they did not make it into my final document. In the hope of inspiring further research, I am focusing on…

Medieval Cookery Rolls as Practical Kitchen Texts

By Sarah Peters Kernan A cookery copied on a roll might seem unwieldy and impractical to the modern mind. Who would record lists of recipes on a long strip of parchment, only to roll it up again for storage? Not … Continue reading →

Medieval Cookery Rolls as Practical Kitchen Texts

By Sarah Peters Kernan A cookery copied on a roll might seem unwieldy and impractical to the modern mind. Who would record lists of recipes on a long strip of parchment, only to roll it up again for storage? Not … Continue reading →

A November Feast in Medieval Europe

By Sarah Peters Kernan November was a bountiful month for food in medieval Europe. The harvest was completed, wine and cider were quietly fermenting, and animals were nearing slaughter. The fattening of pigs is the most consistent of images in … Continue reading →