When in Rome, eat as the Romans do. Or, in my case, as they did, nearly 2,000 years ago. Even though these days I’m often up to my elbows in trying to create recipes for fictional worlds, historical foodstuffs remain one of my passions and big interests when time allows. So naturally, when planning a family
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Many of you have been asking for inspiration for your S7 feasts, so I thought I’d put together this little idea list. One of my favorite “themes” for a meal we did was one where we “traveled” the Kingsroad, sampling dishes as we went. This was pretty early on in the days of the blog, but
I am a long-time fan of fantasy, so I find any immersive game world very enticing. If that world happens to involve food and cooking, so much the better. After all, the details are what make a setting come to life. The cuisine of Tamriel is as varied the races that inhabit its distinctive regions. Each dish
There is no world in all of science fiction more loved than that of Star Wars. Since the debut of the first film in 1977, the world has been captivated and entranced by the setting, story, characters, aesthetic, and universe. Fans have engaged with that universe through books, movies, television shows, video games, toys, board
Every now and again, while reading through a piece of fiction, or while exploring in a videogame, I encounter a particularly enticing description of a dish or recipe that just begs to be created in a real kitchen. These dishes are often isolated examples in their little fictional worlds, and there are not enough of
Highgarden strikes me as a likely one of the best regions in Westeros in which to dine. Seriously. So when Margaery won the last round of voting for character themed meals, I was more than a little excited. You all were apparently inspired as well, since you had some really fantastic suggestions for this spread. As always,
Thoughts: I hadn’t realized until someone asked me recently online if I had a good pomegranate recipe that I was, in fact, completely lacking any such thing. I use pomegranate seeds a lot as a garnish in photos, and love to snack on them, but as far as cooking? Nada. So, I started to look
Thoughts: It’s another virtual potluck, AND a recipe from one of my favorite medieval cookbooks, The Opera of Bartolomeo Scappi. It reminds me of a Turkish dish I once had, called Çöp Şiş, where the meat on the kebab was spaced out with chunks of fat. It tasted amazing, and this is similar. The bacon adds flavor
“On the table, under a wooden bowl to protect it from hungry rats and cats alike, sits a perfect little goat cheese wrapped in basil leaves. Prim’s gift to me on reaping day. I put the cheese carefully in my pocket as I slip outside… [Later,] Gale spreads the bread slices with the soft goat
“Tea. Adoulla leaned his face farther over the small bowl and inhaled deeply, needing its aromatic cure for the fatigue of life. The spicy-sweet cardamom steam enveloped him, moistening his face and his beard, and for the first time that groggy morning he felt truly alive.” –The Throne of the Crescent Moon, by Saladin Ahmad