Saturday, February 23, 2013

On the Matter of Supper in February

The History Girls have a good view of the slenderness - or variety - of food available by the end of winter in centuries past.  It gives a nice idea of how to write scenes set just before spring without depending too heavily on salted meat and dried grains.

4 comments:

K.E. Skedgell said...

Link?

DLM said...

WHOOPS. Thank you - I added it!

K.E. Skedgell said...

Thanks for sharing. It was interesting, and may come in handy with my own work.

DLM said...

Great! I was hoping this post would find someone who works in the centuries they discuss. My own work is so early there wouldn't even be such a concept as a bill of fare, but I love these sorts of articles, posts, and papers anyway. It's gratifying that sharing is actually useful!