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#culinaryhistory — Public Fediverse posts

Live and recent posts from across the Fediverse tagged #culinaryhistory, aggregated by home.social.

  1. Today from Solothurn S 392: How to fill a capon with its own innards (and plenty of spices). Because sometimes medieval cooking is that cliché.

    culina-vetus.de/2026/09/12/roa

    #culinaryhistory #foodhistory #medieval

  2. Today, a recipe for fig-nut fritters with parallels in several otherwise not strongly related sources. It was clearly transmitted as text, not just as content, and geography mattered, maybe more than class.

    culina-vetus.de/2026/09/08/fri

    #culinaryhistory #foodhistory #medieval

  3. I tried the spinach pancake casserole recipe from Das elektrische Kochen today, and it was pretty good. More redactions to come for my revolutionary recipes.

    culina-vetus.de/2026/09/06/try

    #culinaryhistory #foodhistory

  4. Two Lenten recipes, one for a fish roe cake and one for a kind of Studentenfutter, with parallels in different recipe collections that suggest a kind of synoptic South German cookbook tradition with a lost Q.

    culina-vetus.de/2026/09/04/som

    #culinaryhistory #foodhistory #medieval

  5. How some organised Berlin tenants got an actual Nazi's real estate investment confiscated in 1979. Also, summer fruit pudding and neotraditional cuisine.

    culina-vetus.de/2026/08/29/my-

    #culinaryhistory #foodhistory #activism #antifa

  6. oday: Making raisins when the weather is not cooperative. Also, medieval German cooking sources have the weirdest names bar none. "ugesicke"

    culina-vetus.de/2026/08/27/rai

    #culinaryhistory #foodhistory #drying #medieval