Viking and Slavic Cuisine. Recipes Included
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Małgorzata Krasna-Korycińska “Viking and Slavic Cuisine. Recipes Included”
“The development of reenacting has caused the fact that all spheres of medieval everyday life have being reconstructed for several dozen years now.
The results of this situation are current gatherings and festivals of Slavs and Vikings where reconstructing military aspects – as battles and duels – is of the same importance as showing other aspects of life in colorful campsites. There are the places where craftsmen work, where merchands sell, where musicians play, and woman are occupied with household everyday activities. All the gathered people not only try to look like our ancestors from thousands of years but also to behave in different fields of life in a way similar to the reality of the time. One of the most important everyday living activities was (and still is) eating, as well as, winning, processing, preserving, and serving food. This guidebook was created to facilitate reconstruction of this domain and to help with improving the activities already taken up. I choose particular mentions which show issues connected with the cuisine of peoples of the North, Slavs and Vikings, and which were taken from archeological literature that is often hard to find with regard to a small edition or a distant date of issue. The mentioned peoples coexisted in the Early Middle Ages and, in many points, their economies, and the resulting culinary cultures, coincided. Still, it is rather easy to find numerous differences and specific phenomena. I am aware of the fact that issues that I am going to discuss will not be comprehensive as far as this extensive subject is concerned, and the research has been still conducted; therefore, there could be data that would change the current image of the culinary culture of the mentioned peoples. Nevertheless, I believe it is a high time to attempt to sum up and reconstruct this phenomenon. I hope archaeologists, history hotheads, reenactors and experimenters, as well as, all the readers simply interested in the cuisine and cooking will find this guidebook advantageous. The author”
ON THE AUTHOR
Archaeologist and museologist. A graduate and a doctoral student at the Cardinal Stefan Wyszyński University of Warsaw; an assistant in the National Museum of Archaeology in Warsaw; a member of the Stowarzyszenie Naukowe Archeologów Polskich (Scientific Association of Polish Archaeologists).
For over 12 years, she has been occupied with the experimental archaeology.
Initially, this was connected only with herbalism and plant chemistry in the prehistory and the Middle Ages; but over time, her additional specialization has become weaving and reconstruction of clothes.
In 2002, as the result of cooperation with „Wiedza i Życie” magazine, she became interested in issues connected with food in the Early Middle Ages in the area of western Slav lands. This interest bore fruit in a form of the first article on this topic: „Wokół piastowskiego stołu, czyli kulinaria w czasach Bolesława Chrobrego” (“Around the Piast Table, that is Cuisine of Boleslaw Chrobry Times”). Development of this topic, as well as, its completion are numerous presentations, lectures, and popular science shows, as well as, organization and coordination of thematic international events (Slavic Heritage Days). The active participation in the reconstruction movement has enabled her to conduct experiments and shows during the biggest historical festivals; among others, in Wolin, Grzybów, Moesgard, Borre and Kernave.
Dimensions: 17 x 24 cm