I honestly can't believe my eyes...Using a quintessential product of the Information Age, generative AI, I can finally actually conceive of some of the wildest medieval dishes I'd only ever read about ...

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 ...

The British Museum published The Medieval Cookbook, 80 authentic recipes translated and adapted into a modern cookbook. It contains meals like rose pudding, cabbage chowder, creamed fish, mutton ...

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. Remove it from the ...

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.

The Kitāb al-ṭabīẖ (Cookbook in Arabic) is the oldest source in the world that contains explicitly Jewish recipes. Sephardi is the term used to refer to the Jews of Spain after 1492.

KAREN: 100 RECIPES -- BREAKFAST, LUNCH, DINNER, DESSERTS, AND DRINKS, WITH THE HISTORY OF MEDIEVAL COOKING SPRINKLED THROUGHOUT. ALLYSON: THE MEDIEVAL PALETTE IS VERY DIFFERENT FROM THE MODERN ONE.