Featured Cook:

Katja Davidova Orlova Khazarina of Robakovna
Dame Katja's website is a wonderful resource for information and for a single point to locate a number of primary source material. Her website is easy to navigate, informative, and her writing style is communicative and personable. Her website is located at: www.katjaorlova.com.

Previously Featured Cooks:

Mistress Euriol of Lothian
Mistress Euriol came to Æthelmearc with a great deal of knowledge and dove right in with the Most Worshipful Company of Æthelmearc Cooks and Bakers and teaching at Æcademy. Her enthusiasm is infectious and she continues to share her knowledge, learning, and enjoyment of Medieval and Renaissance cooking with as many as will listen.
Please, visit her website Euriol's Medieval Cuisine.

Minamoto no Taikawa Saiaiko
At the Ice Dragon A&S Pentathalon in March of 2007, there was an amazing first time entry from a new brewer; Minamoto no Taikawa Saiaiko. Here is her documentation on the sake that she brewed. Keep an eye on her growing Japanese food site at The Red Geta: Food & Drink.

These works are licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 United States License

Works by Jennifer Ja Strobel
(known in the Society for Creative Anachronism as Odriana vander Brugghe)

• "Fill My Cup: A Brief History of Coffee"
• "On The Trail of the Ancestral Fruitcake"
  **Nominated for a William Blackfox Award in the "Best Article" Category (2004 awards).**
  
• "A German Market Day Feast"
• "Deconstructing Dutch Cuisine"
• "Two Recipes Translated and Redacted from Eenen seer schoonen ende excellenten Cocboeck by Carolus Battus
• An Analysis and Overview of Translating Eenen seer schoonen ende excellenten Cocboek (presented at Summer AEcademy, June 2004)
• I am leading a project to translate the 1593 Dutch cookbook "Cocboeck" by Carolus Battus into English.
  
  The feast for the 2004 AEthelmearc Cooks Collegium (the Head Cook was Lady Illadore de Bedegrayne) was done using my translations of some of the recipes from Cocboek. Pictures are available here.



• Frisian Cuisine  This is information about the dinner feast cooked for Vetr Þing (February 4, 5, and 6 2005).
  Here are pictures from that event.
  
• Frisian Cuisine: Roasted Chicken with Stuffing. This was the winner of the Documentation category of the A&S Competition at Atlantia's Coronation, April 2005.


• Odriana zegt iets die over voedsel interesseert (Odriana says something interesting about food)
  November 2004 - Seasonal Cooking
  December 2004 - Sinterklaas
  January 2005 - Gardening
  March 2005 - Words and Bread
  April 2005 - Northern Indian Cooking
  May 2005 - Hakaarl: The Secret Shame
  June 2005 - Apology
  July 2005 - Andalusia I
  September 2005 - Andalusia II
  

An Annotated list of Websites that you can visit for more and different information on Medieval Cooking and Modern Cooking:

• Godecookery, the well-known source for the Food Historian, Nutritional Anthropologist, and the hobbyist Medieval Cook. This is owned and operated by my mentor, James Matterer, so I'm horribly biased.
• Cariadoc's Miscelleny, One of the oldest, best, and interesting sources for Medieval cooking with a Middle Eastern focus. Cariadoc is a legend, and his webpage shows you why.
• Medieval Cookery, an easily searched and excellent source for recipes and information about Medieval Cooking.
• Cindy Renfrow's Cooking Pages, and most importantly to me:
  Historical Culinary & Brewing Documents Online
  Cindy Renfrow is an amazing researcher and a woman with a wealth of information at her website. There are a multitude of translated and in translation cookbooks from a number of cultures and time periods.
• The Worshipful Company of AEthelmearc Cooks and Bakers, This is a collective of Medieval Cooks located in the West Virginia, Western Pennsylvania, and Western New York who participate with the Society for Creative Anachronism.
• Dame Katja's Medieval Cooking Page, Great source with a variety of online texts linked, as well as a wealth of her own research. This is an excellent page for the beginning cook or for the old pro. She's also a truly amazing woman who inspires me to be a better researcher and cook.
• Christine Muusers (in Dutch)   (in English), Christine Muusers is a hobbyist Medieval Cook and translator whose specialty is her native cuisine.
• Cooking for Engineers, This site taught me how to express recipes simply to people with a vague understanding of cooking. The recipes are fantastic and it's well worth a look.
• Henry Notaker's Old Cookbooks and Food History, another central gathering place for information and primary source information.
• Voedselconsumptie te Brugge in de Middeleeuwen , this is a casehistory of Food Consumption in Brugge during the Middle Ages (and yes, it's in Dutch).
• Serving the Guest: Food for Remembrance, to quote the site's welcome page, "A cookbook with essays and anecdotes on the historic and contemporary role of food, cooking, meals and hospitality in Sufism, the mystical tradition of Islam. Featuring a gallery of Islamic art. By Kathleen Seidel"
• Gernot Katzer's Spice Pages, This is a modern source for spices that goes beyond merely selling. He has information about the spices so you can learn a bit about what it is that you're eating. I do not recommend using this site as a source for research, but he's a good touchpoint for some general information about spices.
• Middeleeuwen, this is a collection of links related to the Middle Ages, it's mostly in Dutch, but there are some English sites on there as well. It is really for someone who is interested in the food of the Low Countries or who has some experience in the world of Food History.