Renaissance Fare — chefs of Provence ca. 1600

Among my current tasks to prepare my historic novel manuscript for its final edit, I need to locate some of the foodstuffs my┬áprotagonist, Irene, would have had available in 1630. To that end, I have found a translated handbook, the Viandier of Taillevent or "The Meaty Wind-slicer," that was compiled for the benefit of courtly … Continue reading Renaissance Fare — chefs of Provence ca. 1600