Okay, I can't keep up this medieval speak, but I do love the vibes. And as a food writer, I LOVE thinking about what and how people ate in other time periods.In culinary school, I learned all about ...

Hail fellows! Prithee, take a gander at this bounty, a fare ramble througheth meals of ages gone by... Okay, I can't keep up this medieval speak, but I do love the vibes. And as a food writer, I LOVE ...

(Photo: The Medieval Cookbook) Eating Like Kings. To celebrate another episode of House of the Dragon, which airs new episodes every Sunday evening, prepare a meal that the kings might've feasted on.

LONDON (AP) - Chopped sparrow, roast swan, poached pike, conger eel, porpoise and lamprey: if it walked, swam or flew, the English medieval nobility ate it - usually with a dash of cinnamon ...

Nowhere was this more true than in the culinary arts, which are the subject of "Medieval Arab Cookery," a 527-page compendium of writings by Maxime Rodinson, A.J. Arberry and Charles Perry.

Place the lamb in a large saucepan and cover it with water. Bring to a boil, then reduce the heat to low and simmer the lamb until it reaches 130 degrees, about 1 1/2 hours.

COOKING A MILE AWAY. ERIN: KAREN MEYERS CATCHES UP WITH A RENAISSANCE REENACTOR FROM JAFFREY WHO HAS JUST COME OUT WITH A COOKBOOK, SO YOU, TOO, CAN FEAST LIKE HENRY THE VIII. ♪ KAREN: STROLL ...