Historic Foods

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Aonghus
Posts: 218
Joined: Mon Jan 02, 2017 3:04 pm

Historic Foods

Post by Aonghus »

So Feallon had asked me about what would be more exact for a period Imbolc feast. We do a pretty good job as it is, but in the interest of documenting what is appropriate in general, I offer the following.

First a word on the sources of information: We have both archeological evidence and documentary evidence. The sources I am using to compose the lists of food are based on “The Archeology of Early Medieval Ireland” by Nancy Edwards and “A Social History of Ancient Ireland” by P.W. Joyce. The Edwards book is a product of modern scholarship and is bolstered by modern methods. The Joyce book is an antiquarian work that carries the baggage of undeveloped scientific methods and analysis in regard to material culture; However, it is very useful in terms of translating ancient manuscripts. In many cases, we might only be able to rely on one type of source. This is generally deemed sufficient but it is best when there is corroboration between both documentary and archeological evidence. Much of the documentary evidence is written after our time period, however, the archeology of the period can speak to the longevity of cultural artifacts described in later manuscripts.

Edwards identifies the following from the archaeologic record:
  • Meat
    • Beef (males eaten young, milk cows after they dry)
    • Pork (domestic)
      • Fresh and salt pork
      • Bacon
      • Black and white puddings
      • Sausages
    • Sheep (milk and meat)
    • Goat
    • Horse (very infrequent)
  • Dairy (mostly a summer food due to the seasonality of milk availability)
    • Milk (skimmed or thickened)
    • Curds
    • Whey
    • Butter
    • Hard cheeses
    • Soft cheeses
  • Cereal Crops (These would be eaten as porridges, potages, cakes, and breads of the following)
    • Barley (most prevalent)
    • Oats
    • Rye
    • Siligo (Irish word possibly winter wheat)
    • Ruadan (Irish word possibly buck wheat)
    • Wheat (deemed a luxury crop)
  • Hunted Game
    • Red Deer
    • Wild Boar
    • Hare
    • Seal
    • Wild Goose
    • Wild Duck
    • Swan
    • Heron
    • Moorhen
    • Coot
    • Grebe
    • Shag
    • Cormorant
    • Puffin
    • Red throated diver
  • Seafood
    • Cod
    • Haddock
    • Plaice
    • Flounder
    • Salmon
    • Salmon trout
    • Eel
    • Saithe
    • Pollock
    • Whiting
    • Wrasse
    • Winkles
    • Cockles
    • Muscles (marine and freshwater)
    • Oysters
    • Whelk
    • Limpets
  • Fruits and Berries
    • Apples
    • Wild Cherry
    • Blackberry
    • Sloe
    • Elderberry
    • Strawberries
    • Raspberries
    • Whortleberry
    • Cranberries
    • Rowan berries
  • Nuts
    • Hazelnuts (very popular)
  • Vegetables
    • Dulse (kelp)
    • Onions
    • Garlic
    • Peas
    • Beans
    • Celery
    • Parsnip
    • Carrot
    • “some Greens” (lack of identification as to what this qualifies)
Herb gardens are mentioned but the only herb mentioned is sage.

Part II will discuss food stuff identified from documentary sources and imports.

These lists should not be considered as complete. They are subject to amendments as new sources are found. I encourage anyone to include to add to these lists providing they can cite good sources.
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Faellon
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Re: Historic Foods

Post by Faellon »

Thank you Aonghus for compiling this list!
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