Culinary displays can be attractive and attention getting at public demonstrations.
Here are two examples of demonstrations that can be used at both small and large setups to engage with both youth and adults.
Demonstrations can appeal to multiple senses or be limited based on the comfort of the visitor.
This year has been a whirlwind, and I have progress to show off in multiple areas – Culinary, Scribal, Millinery, Costuming, etc. My exhibit is an overview of the different projects I’ve been working on in these areas this year.
An examination of what is known about the diet of middle-class Romans with an eye to recreating a middle-class meal.
Detailed accounts are written by pre-1600’s English plants peoples on how to grow gourds. Here is an account of a fun experiment growing Bottle Gourds following the historic techniques as closely as possible.
Some notes on testing some Mustard and Green Sauces from 14th & 15th Century English and French Manuscripts by Tanikh bint Farid al-tabibah.
An overview of beekeeping from antiquity through modern times. Looking at hive designs, tools, methods, myths and theories.
Marcella di Cavallino’s 16th century Florence (and other ideas).
Some research in medieval medicine.
An in-depth examination of a reconstruction of a Roman recipe.
First exhibit pieces representing an escape toolkit useful throughout history. Each kit contains a book, a story, a vessel, and a drink found in that period and location.
Experimentation and redaction of ‘Another Sweet’ from De Re Conquinaria, a 5th Century Roman Cookbook.
In 2013 I decided to do a year of Viking food for events to match my persona. A short time later, after digging into research I realized this was not going to be a short term project. There are very few primary sources, arguably there are none. Everything that we have is secondary or tertiary and undoubtedly wrong. This presentation is my evolving work at becoming steadily less wrong.