Note: This blog has been on hiatus since late 2013. That thing called life got in the way, and two rather time consuming activities took over: finishing a thesis and having a baby. One day, when I finally finish my PhD, and when me daughter is a little less, er, underfoot, I hope I can start things up again. In the meantime, please enjoy my blog as an archive, there’s quite a bit to explore.
Gastronomy Archaeology is a food history blog focussing on Renaissance food and cookery. I’ve been interested in Early Modern food for some time now, it was the focus of a term paper and a dissertation during my MA studies, and consumption is now focus of my PhD studies. More information on my research can be found at my Sussex University page.
I actually started the blog when I found myself “between degrees”, having finished my MA but not yet having secured funding for my PhD. It seemed unlikely at one point that I would be able to continue my studies so I started the blog as a way to indulge my passion for the subject. Now I’m studying again I often come across references to food that I’d like to explore further but that doesn’t quite fit with my main thesis research, and this provides me with a place to write about it.
I usually cover each type of food over two posts. The first one looks at the background and history of the food, looking at plays, poetry, etymology, herbals, dietary regimens and other sources from the period. In the second post I make, or attempt to make, a related dish from an Early Modern recipe. If it goes well, I’ll post a recipe so readers can try it out themselves. There is a wealth of excellent information online about Renaissance recipes and Early Modern cookery, I hope that through my culinary adventures I have something to contribute to it.