Q: What on earth is this blog all about?

A: Well!  We are fans of the author George RR Martin, whose series A Song of Ice and Fire has recently been turned into a series by HBO.  In the original books, there is frequent mention of food, most of which sounds mouthwatering (there is a lot of bacon).  We had the idea one night to make dinner based on one of the dishes, and the whole thing sort of snowballed out of control! 

Q: Why do some posts have more than one recipe?

A: Most of our posts have a modern recipe and an older take on the same dish. When available, we use medieval recipes, but have also drawn from Ancient Roman and Elizabethan cookbooks. This approach not only showcases how tastes have changed over the centuries, but also introduces readers to some amazing historical recipes that often outshine their modern counterparts.

Q: How many recipes will you make?

A: The exact number is hard to pin down, but we hope to make every dish in the books (within reason and legality!).  The concordance of all listed foods and beverages is quite long, but there is some overlap.  For example, we probably don’t need to post every time a character mentions beer, and there will likely only be one suckling pig, rather than two.  Our current estimate from the first four books is right around 160 recipes, of which some will be combined into the same post, and some are drinks. We’re still counting up the dishes from Dance with Dragons!

Q: What do you think will be the hardest thing to recreate?

A: There are a few daunting prospects, such as a boar’s head with an apple in the mouth, or a whole suckling pig.  Other difficulties may arise from the actual procuring of ingredients, such as squirrel, capon, gull’s eggs, etc.  Surprisingly, we already have a source for rattlesnake…

Q: Is it true that you are writing a cookbook with these dishes in it?

A: Yes! We are delighted to confirm that we are working with Bantam/Random House to create A Feast of Ice and Fire, the Official companion cookbook to Game of Thrones. It’s due out May 29th. Read more about that here.

Q: Some of my favorite posts have disappeared! Whyohwhy?!

A: Due to copyright issues with the forthcoming cookbook, we’ve had to take several recipes down. But fear not! We’ll continue to upload new Westerosi recipes to tide you over while you wait.

Q: I want to make some of your dishes, but can’t find or afford the specialty ingredients.  What can I do?

A: Innovation is deep in the heart of any culinary exercise, not to mention perfectly in keeping with the culture of both the Middle Ages and of Westeros.  Ingredients could not be guaranteed, and so substitutes were often made.  If you like the sound of stewed goat but all you have is lamb, go for it!

Q:  If I run into trouble, or have a question, can I get in touch?

A: OF COURSE!  You can email us, post on Facebook, or send us a note on Twitter. We would love to hear from you about your recipes, and are happy to answer any questions, if we can!

Q:  I love what you’re doing, and would love to support your efforts!  How can I do this?

A:  First, we love you.  Second, you could make a donation to our food fund.  All the money donated through this blog goes towards buying the ingredients that we use to bring you the foods of Westeros.  Also, you can shop around at our Zazzle Store. We only get a small chunk of those profits, but you can help get the word out about us, and look stylish while you cook!

37 thoughts on “FAQ”

  1. Lidia says:

    Have you ever considered turning this into an actual restaurant? I would honestly fly to Boston just to eat there, and I’m all the way on the West Coast.

    1. Taylor says:

      I’m from the south Shore in Massachusetts and would love to visit a restaurant like this.

      1. Amy says:

        I am from Southeastern MA and would drive up to this restaurant all the time! To think you that you are so close by!

    2. Mackenzie says:

      so would I and I’m in new zealand

  2. Lo says:

    What an amazing, fun idea! I’m definitely going to be checking your blog for all these SOIAF meals. :) Huge fan of the books and this is just another way to bring the stories and atmosphere to life.

  3. Simone says:

    Great idea!
    We’ll surely go for it and prepare some of the dishes.
    I don’t know a restaurant but some videos of the cooking process would be nice!

    Thank you both for your hard work!!

    1. Needs Mead says:

      Hi Simone! Thanks for the thought! We’re actually toying with the idea of video, as well as a few other multimedia ideas. Soon we’ll see! :)

  4. Jennifer says:

    I am so excited to find this blog! We just watched the pilot episode and now we are planning to do a potluck for the next episode using your recipes :-)

  5. Michael Denis / darkdaysarehere says:

    Just wanted to say this is my new favorite site on the web. Good work, everything looks absolutely delish!

  6. johann says:

    Keep up the good work. Both the recipes and the website are top notch.

  7. Matt says:

    Thanks so much for all the hard work. I’m glad to have stumbled across this site, and I’ve checked it every day since I discovered it. Thanks again, and happy cooking!

  8. thotk says:

    Really cool site, I plan on trying out a few of these dishes this summer :D

    KEEP IT UP ! :D :D :D

  9. Libbie says:

    I’m going to see if any of these recipes can be adapted for a slow cooker. It’s not very medieval, but in my studio apartment with wee kitchenette it’s all I’ve got. Cool blog!

    1. Needs Mead says:

      Great idea! I would guess that many of the soup and stew recipes would be perfect. I’m making another tonight, so look for the recipe soon!

    2. ChoppedGinger says:

      Try the oxtail soup or the potted hare, they would do wonderfully!

  10. Chris says:

    What a clever idea. Thank you.

  11. Erik says:

    I LOVE what you do here. This weekend I’ll definitely try one of the recipes.
    BTW, if you amass enough recipes for a book, and ever consider to publish them on paperback, consider me as your first pre-orderee.

    Kudos to your art, a fan from Budapest.

    1. Needs Mead says:

      Thanks for the support! We’d love to do a cookbook, so we’ll let you know if/when to put in your order! :)

      1. Raff says:

        Still on the matter of a potential cookbook, if you ever think about publishing it in non-English speaking countries (such as France) I’d be glad to translate it for you! I’m a MA student in English literature, and a great fan of both Martin’s work and cooking, so such a book would be paradise (re)gained for me :p

  12. Nina says:

    You guys, these are GREAT… If you do make this place a restaurant it will be a huge hit! I live in the Philippines but heck, I’ll go to your restaurant wherever it is before I die to get a taste of those food! It will feel like being in Westeros myself! This is brilliant!

  13. Brad says:

    First off, love the site, secondly, if you guys need a lead on where to get a wild boar, I’d recommend New York State: http://news.yahoo.com/ny-seeks-stop-wild-hogs-may-ban-captive-163701421.html

  14. Katy Wolf says:

    When’s your Cookbook of Ice and Fire going to come out?

    1. Needs Mead says:

      Tentatively scheduled for fall of 2012, but we plan to keep cooking at least until then! :)

  15. party601 says:

    Is there a rating system for your recipes? Perhaps a method for the readers to vote on their favorites? I’m curious about which ones that the readers like most.

    1. Needs Mead says:

      Fun idea! I’ve added a rating system, and will post a questionaire in the next couple of days.
      I’m curious, too! :)

  16. Benjamin Adgate (@benadgatemusic) says:

    I’m enjoying this blog a ton, but instead of donating, I’d like to purchase an Inn At The Crossroads apron. Can you let me know how much it costs and how to place an order?

    1. Needs Mead says:

      Great question! And very well timed, too. I’m actually in the process of setting up a webstore with some Inn at the Crossroads merchandise. We’re currently swamped with preparation for the cookbook, but expect to see the webstore up soon after Nov. 1.

  17. Cil says:

    Where did you get that amazing Cutlery in the pictures?!

    1. Needs Mead says:

      Some of it is from my mom’s family- I used to play at having picnics with it in my grandmother’s basement as a child! That’s the horn-handled cutlery. There’s also a faux-damascus/valyrian knife that is from http://www.ragweedforge.com/.

  18. Anya says:

    First of all: I LOVE your blog. I wanted to thank you for bringin all this recipes up! I’m crazy about cookin and also crazy about a song of ice and fire, so I think you understand me well. I didn’t know how else to contact you besides here, so… I’ll make 23 years on January and I wanna make a Westeros-theme-dinner (with the house banners on the food and everything). Wich menu would you recommend on a birthday dinner?

    ps- hmmm Tyroshi honeyfingers are so nhammy!!!

  19. mommytanya (@mommytanya) says:

    what’s your email so I can send you a pic of my bread!

  20. Jenini says:

    You guys made my dreams come true with this. How many times have I craved a juicy capon?? Thank you. And let me know if you ever want any help in the kitchen!

  21. amylea says:

    I just discovered your blog via the Wall Street Journal article on Dec 8. It had never occurred to me to recreate any medieval dish (except mulled wine) so I jumped over here to check out your work. “Wow!” is all I can say. The food presentation in the photos makes my mouth water, each description is fun to read, and your enthusiasm makes me excited to attempt it myself.

    Thank you for turning me on to a delightful new geek hobby! I look forward to foisting these dishes onto my unsuspecting family, WHICH THEY WILL LOVE or the Cleganes may need to stop by and ‘have a chat’ with them.

  22. Christian says:

    So what exactly is a “cup” with you folks? There’s so many different definitions out there, and these always to trip me up. Wouldn’t be the first spoilt dish because of the difference in measurement units…

    1. Needs Mead says:

      One of our cups is 8 oz, or roughly about 250 ml. Believe me, I sympathize with the struggle to get measurements right; redacting from the medieval recipes is usually a challenge!

      1. Christian says:

        Hey, thanks. I’ll get back to you with the results ;-)

        …at least I could figure out a “stick” of butter on my own.

        I hope.

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