tag:blogger.com,1999:blog-89441625189559642812024-03-13T11:31:23.303+01:00Culina HistoricaMöglichkeiten und Grenzen der Rekonstruktion einer historischen Geschmackswelt / Possibilities and Problems in Reconstructing a Historic World of TasteAndreas Klumpp M.A.http://www.blogger.com/profile/05044360365038214044noreply@blogger.comBlogger75125tag:blogger.com,1999:blog-8944162518955964281.post-50681250896555027452022-11-28T22:21:00.002+01:002022-11-28T22:21:47.356+01:00Beobachtungen bei der Verwendung von Irdenwarerepliken<p> <!--[if gte mso 9]><xml>
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</p><p class="MsoNormal">Neuer Artikel:</p>
<p class="MsoNormal" style="text-align: justify;">Klumpp, Andreas: Beobachtungen
bei der Verwendung von Irdenwarerepliken. Experimentelle Archäolo-gie in Europa
21, Jahrbuch 2022. S. 63-72</p>
<p class="MsoNormal" style="text-align: justify;">Zusammenfassung: Der Autor
erläutert seine über die Jahre in Kochvorführungen und -experimenten ge-machten
Beobachtung bei der Verwendung von Irdenwarerepliken nach archäologischen
Vorbildern. Diese reichen von Erläuterungen zu Angaben zur Verwendung von
Keramik, die sich in historischen Kochbü-chern finden über praktische
Erfahrungen bis hin zur Schilderung von Nutzungsspuren, Schadensmustern und
deren eventuelle Ursachen sowie Methoden zur Vermeidung von Schäden. Die
Erläuterungen und ge-zogenen Schlüsse können dazu dienen, Nutzungsspuren und
Schäden an archäologisch geborgener Irden-ware besser einzuordnen und bestimmte
Kochanweisungen in den Schriftquellen deuten und mit dem Fundgut vergleichen zu
können. Dies scheint ein lohnender Ansatz, um u.a. historische Koch- und
Kü-chenpraktiken zu rekonstruieren und Aussagen zu Aspekten wie Küchentechnik
und -ausstattung sowie verwendeten Brennstoffen treffen zu können.</p>
<p></p>Andreas Klumpp M.A.http://www.blogger.com/profile/05044360365038214044noreply@blogger.com0tag:blogger.com,1999:blog-8944162518955964281.post-47438854603522551542018-05-15T09:50:00.000+02:002018-05-15T09:50:02.920+02:00Kochvorführung auf Schloss Cadolzburg / Cooking Presentation at Castle CadolzburgKommen Sie vorbei: Mittelalterliche Kochvorführung auf Schloss Cadolzburg, diesen Sonntag 20.05.18<br />
<br />
<br />
Join me: Medieval cooking presentation at Castle Cadolzburg/Nurmberg, this Sunday 05/20/18Andreas Klumpp M.A.http://www.blogger.com/profile/05044360365038214044noreply@blogger.com0tag:blogger.com,1999:blog-8944162518955964281.post-21955031552974596302018-05-15T08:50:00.002+02:002018-05-15T08:50:46.904+02:00Kochvorführung am "Tag der Franken" in Ansbach / Cooking Presentation at "Tag der Franken" in AnsbachWichtige Mitteilung: Meine Kochvorführung am 01.07.18, "Tag der
Franken", in Ansbach wurde von Seiten des Veranstalters abgesagt.<br /><br />Important info: My cooking presentation in Ansbach on 07/01/18, "Tag der Franken", has been canceled by the organizers.Andreas Klumpp M.A.http://www.blogger.com/profile/05044360365038214044noreply@blogger.com0tag:blogger.com,1999:blog-8944162518955964281.post-80236377874820844462017-08-18T22:05:00.002+02:002017-08-18T22:05:40.467+02:00Cooking event in Cadolzburg canceled / Kochvorführung in Cadolzburg abgesagtWegen starker Sturmschäden am Schloss wurde die Kochveranstaltung in Cadolzburg für morgen abgesagt.<br />
<br />
Due to heavy storm damage to the castle, the cooking event in Cadolzburg has been canceled.Andreas Klumpp M.A.http://www.blogger.com/profile/05044360365038214044noreply@blogger.com0tag:blogger.com,1999:blog-8944162518955964281.post-38615558858224998082017-08-10T21:32:00.001+02:002017-08-13T20:01:37.558+02:001-2-3, Hirn mit Ei: Kochvorführung auf Schloss Cadolzburg / cooking presentation at castle Cadolzburg/ Im neu eröffneten Erlebnismuseum Cadolzburg wird am Wochenende vom 18. bis 20.08.2017 nach historischen Rezepten gekocht. Ich werde vom 18. bis 19.08. in diesem Rahmen Kochvorführungen mit Ausgabe von Kostproben anbieten, am 20.08. wird von der Museumspädagogik ein Kochworkshop für jeden angeboten.<br />
<br />
Jahresprogramm von Schloss Cadolzburg:<br />
<br />
http://www.schloesser.bayern.de/deutsch/aktuell/kalender/kal_erg.asp?optArt=999999&optOrt=54&optMonat=999999&optSuchfeld=&B1=Suchanfrage+starten<br />
<br />
<br />
On the weekend Aug. 18th to 20th 2017 there will be historic cooking events at the newly opened Adventure Museum Castle Cadolzburg near Fürth in Bavaria. The first two days, 18th to 19th, I will be holding a cooking presentation with the possibility to get a taste of history. The day after, the museum team invites every one to participate in an open cooking workshop.<br />
<br />
Programm of Castle Cadolzburg (German only):<br />
<br />
http://www.schloesser.bayern.de/deutsch/aktuell/kalender/kal_erg.asp?optArt=999999&optOrt=54&optMonat=999999&optSuchfeld=&B1=Suchanfrage+startenAndreas Klumpp M.A.http://www.blogger.com/profile/05044360365038214044noreply@blogger.com0tag:blogger.com,1999:blog-8944162518955964281.post-74974078979090584772017-02-17T08:26:00.000+01:002017-02-17T08:26:35.556+01:00Some Links on culinary history / Einige Links zur Kulinargeschichte<span style="font-family: Georgia,"Times New Roman",serif;">Something on recipe collections and printed cookbooks and who they were made for:</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Etwas zu Rezeptsammlungen und gedruckten Kochbüchern und für wen sie gemacht wurden: </span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Kernan, Sarah Peters<br />"For al them that delight in Cookery": The Production and Use of <br />Cookery Books in England, 1300-1600. Dissertation, Ohio State University 2016.<br /><br /><a href="http://rave.ohiolink.edu/etdc/view?acc_num=osu1462569208" target="_blank">http://rave.ohiolink.edu/etdc/view?acc_num=osu1462569208</a></span><br />
<br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">An article on culinary terms in Platina:</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Ein Artikel über kulinarische Begriffe bei Platina: </span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Nadia Scippacercola, Sull'esegesi di bellaria e tragemata in alcuni <br />passi del De honesta voluptate et valetudine di Bartolomeo <br />Sacchi,detto il Platina: per una storia di alcuni termini del lessico <br />culinario. Journal of Medieval Studies, Spolia, gennaio (January) 2017.<br /><br /><a href="http://www.spolia.it/online/it/documents/scippacercola.pdf" target="_blank">http://www.spolia.it/online/it/documents/scippacercola.pdf</a></span><br />
<br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">New cookbook edition:</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Neues Kochbuchedition: </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<div class="yiv0952066036MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="FR"><span style="font-size: small;"><span lang="IT">Frankwalt Möhren</span></span>: Il Libro de la cocina.
</span><span lang="IT">Un ricettario tra Oriente e Occidente. </span><span>Heidelberg 2016. </span></span><span style="font-size: 12.0pt;"><br /></span></span></div>
<div class="yiv0952066036MsoNormal">
<br /></div>
<div class="yiv0952066036MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 12.0pt;"><a href="https://heiup.uni-heidelberg.de/catalog/book/123" rel="nofollow" target="_blank">https://heiup.uni-heidelberg.de/catalog/book/123</a>]</span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><div class="yiv0952066036MsoNormal">
<span style="font-size: 12.0pt;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></div>
Andreas Klumpp M.A.http://www.blogger.com/profile/05044360365038214044noreply@blogger.com0tag:blogger.com,1999:blog-8944162518955964281.post-54485710234911701312016-02-03T14:21:00.000+01:002016-02-03T14:21:04.386+01:00Tagung in Seckau/Österreich / Conference in Seckau/Austria<span style="font-family: Georgia,"Times New Roman",serif;">Vom 24.08. bis 26.08.2016 wird in der Abtei Seckau/Österreich eine Tagung mit dem Titel "Kochbuchforschung interdisziplinär: Kulturhistorische Längsschnitte" statt finden. Da der Termin trotz gewissenhafter Planung mit einem Musikevent vor Ort kollidiert, bitten die Veranstalter um bald möglich Anmeldung und schnellst mögliche Reservierung der Unterkunft.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">From August 24th to 26th 2016 the Institute of German phililogy of the University Graz is hosting a conference titled "Kochbuchforschung interdisziplinär: Kulturhistorische Längsschnitte (Interdisciplinary Cook Book Research: historico-cultural longitudinal cuts) at Abbey Seckau/Austria. Despite carefull planning there will be a musical event at the same time, so be adviced to book your accommodations as soon as possible.</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://www.dropbox.com/s/id3vu66fc3yf472/Call_Seckau%202016.pdf?dl=0&preview=Call_Seckau+2016.pdf" target="_blank">Call for Papers</a> (German only)</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://www.dropbox.com/s/z5gv1ji8zzpq7d2/Wichtige%20Erg%C3%A4nzung%20zum%20Call%20_Seckau%202016.pdf?dl=0&preview=Wichtige+Erg%C3%A4nzung+zum+Call+_Seckau+2016.pdf" target="_blank">Accommodations/Unterkünfte </a>(German only)</span><br />
<br />
Andreas Klumpp M.A.http://www.blogger.com/profile/05044360365038214044noreply@blogger.com0tag:blogger.com,1999:blog-8944162518955964281.post-19007448487260253262015-11-18T09:00:00.000+01:002015-11-18T09:00:24.415+01:00Ausstellung "Gärten im Mittelalter" / Exhibition "Medieval Gardens"Im Archäologischen Landesmuseum Brandenburg findet vom <a href="http://www.landesmuseum-brandenburg.de/de/das-museum/sonderausstellungen/" target="_blank">05.11.15-29.02.16 eine Ausstellung zu Gärten im Mittelalter</a> statt.<br />
<br />
The Brandenburg State Museum for Archeology hosts an exhibition on medieval gardens from <a href="http://www.landesmuseum-brandenburg.de/de/das-museum/sonderausstellungen/" target="_blank">Nov. 5th 2015 to Feb. 29th 2016 .</a><br />
<br />
<br />
<br />
Andreas Klumpp M.A.http://www.blogger.com/profile/05044360365038214044noreply@blogger.com1tag:blogger.com,1999:blog-8944162518955964281.post-53650932285470962782015-10-29T10:05:00.000+01:002015-10-30T08:29:56.740+01:00Küche und Kochen im Wandel der Zeit / Kitchens and Cooking through the Ages<span style="font-family: Georgia,"Times New Roman",serif;">Auch dieses Jahr findet wieder im FFM Bad Windsheim am 14. und 15.11. die Aktion "Küche und Kochen im Wandel der Zeit" statt.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Für die Mittelalterabteilung werde ich wieder schmackhafte Kostproben anbieten.</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Das "Menü" wird täglich wechseln und enthält:</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"> heidnische kuochen (Fladen mit Fleisch-Apfelbelag)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"> ein geriht (Ölfreie Knoblauch-"Mayonnaise")</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"> Ein guot fuelle/ ruzzige kuochen (unter der Glut gebratene Fladen mit Käse-</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> Kräuter-Belag)</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"> Ein condimentelin (Senfsoße zu Rüben)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"> ein spise von bonen (Dicke Bohnen mit Essig-Bier-Soße)</span><br />
<br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://freilandmuseum.de/jahresprogramm/veranstaltungen/e/2015-11-14-kochen-und-backen-im-wandel-der-zeit-2015-11-14.html" target="_blank">http://freilandmuseum.de/jahresprogramm/veranstaltungen/e/2015-11-14-kochen-und-backen-im-wandel-der-zeit-2015-11-14.html</a></span><br />
<br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">This year the event "kitchens and cooking through the ages" will take place again at FFM Bad Windsheim on Nov. 14th and 15th.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">I will be giving out samples in the medieval section again.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">The "menu" will change daily and consist of:</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"> heidnische kuochen / heathen flat cake (meat-appel flat cake)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"> ein geriht / a dish (oil-free garlic "mayonnaise")</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"> ruzzige kuochen / sooty flat cakes (cheese-herbs flat cake baked under the</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> embers)</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"> ein condimentelin / a condiment (mustard sauce on root vegetables)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"> ein spise von bonen / a dish of beans (broad beans with vinegar-beer sauce)</span><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://freilandmuseum.de/jahresprogramm/veranstaltungen/e/2015-11-14-kochen-und-backen-im-wandel-der-zeit-2015-11-14.html">http://freilandmuseum.de/jahresprogramm/veranstaltungen/e/2015-11-14-kochen-und-backen-im-wandel-der-zeit-2015-11-14.html</a></span><br />
<br />
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<br />Andreas Klumpp M.A.http://www.blogger.com/profile/05044360365038214044noreply@blogger.com0tag:blogger.com,1999:blog-8944162518955964281.post-26115544199125383592015-07-10T10:31:00.001+02:002015-07-10T10:31:39.198+02:00Manches ändert sich nie! / Some things never change!<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: red;"><span style="color: black;">Nur selten enthalten mittelalterliche Rezepte Angaben zu Form, Konsistenz und Kochzeit der Zutaten. Dies macht es für uns heute oft schwer, das beabsichtigte Aussehen, das passende Mundgefühl und den richtigen Garzustand der Gerichte zu rekonstruieren. Eine kurze Anmerkung im <i>Mesnagier de Paris</i> ist hier ein seltener Glücksfall und zeigt schon für das 14. und 15. Jahrhundert einen sich bis heute haltenden Unterschied in den europäischen Esskulturen.</span></span></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: red;"><span style="color: black;">Few medieval recipes contain indications on form, texture and cooking times of the ingredients. This is what makes it difficult for us today to reconstruct intended appearance, proper mouthfeel anf right cooking state of the dishes. A short note in the <i>Mesnagier de Paris</i> is one of these rare lucky chances which in addition shows differences in european food cultures we can still observe today.</span></span></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: red;"></span></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: red;">N</span>ota que les alemans dient des francoiz quilz se mectent en grant</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">peril de mengier leurs carpes si pou cuictes. Et a len veu que se</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">francoiz et alemans ont vng queux francoiz, qui leur cuise carpes,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Jcelles cuictes a la guise de france / les alemans prendront leur</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">part et la feront recuire plus assez que deuant et les francoiz non.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">(Le Mesnagier de Paris, 15. Jh. / 15th cent., fol. 151r, BNF Paris:<a href="http://gallica.bnf.fr/ark:/12148/btv1b10501679k/f307.zoom.r=mesnagier%20de%20paris.langDE" target="_blank"> http://gallica.bnf.fr/ark:/12148/btv1b10501679k/f307.zoom.r=mesnagier%20de%20paris.langDE</a>)</span><br />
<br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Merke, dass die Deutschen von den Franzosen sagen, dass sie sich in große Gefahr begeben,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">ihren Karpfen so wenig gekocht zu essen. Und man erkennt es daran, dass wenn</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Franzosen und Deutsche einen französischen Koch haben, der ihnen Karpfen </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">auf französische Art kocht, die Deutschen ihren Teil nehmen werden</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">und ihn mehr reichlich erneut kochen lassen werden als zuvor und die Franzosen nicht.</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Note, that the Germans say of the French, that they put themselves in great jeopardy</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">to eat their carp cooked so shortly. And you can see it in that, when</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Frenchman and Germans have a French cook who cooks them carp</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">in French stile, the Germans will take their part</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">and will let it be cooked more substantialy once more as before and the French not.</span><br />
<br />
<br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span>Andreas Klumpp M.A.http://www.blogger.com/profile/05044360365038214044noreply@blogger.com0tag:blogger.com,1999:blog-8944162518955964281.post-19339695362477931492015-06-26T20:30:00.001+02:002015-06-26T20:30:10.108+02:00Außergewöhnlicher Bronzezeitfund / Extraordinary Bronce Age find Bei Peterborough/GB wird gerade eine außerordentlich gut erhaltenen Bronzezeit Siedlung ausgegraben. Neben vielen Keramik- und Holzfunden werden auch Nahrungsreste und Architekturteile aufgedeckt. Der Fund wird in seiner Bedeutung mit dem der Mary Rose gleichgesetzt:<br />
<br />
<a href="http://www.culture24.org.uk/history-and-heritage/archaeology/art530383-archaeologists-find-bronze-age-food-at-prehistoric-settlement-comparable-to-the-mary-rose" target="_blank">http://www.culture24.org.uk/history-and-heritage/archaeology/art530383-archaeologists-find-bronze-age-food-at-prehistoric-settlement-comparable-to-the-mary-rose</a><br />
<br />
<br />
Near Peterborough/UK an extraordinarily well preserved Bronce Age settlement is being excavated. Not only potery and wood artefacts are uncovered but also food remains and building elements. The find is being compared in its importance to the Mary Rose excavation.<br />
<br />
<a href="http://www.culture24.org.uk/history-and-heritage/archaeology/art530383-archaeologists-find-bronze-age-food-at-prehistoric-settlement-comparable-to-the-mary-rose">http://www.culture24.org.uk/history-and-heritage/archaeology/art530383-archaeologists-find-bronze-age-food-at-prehistoric-settlement-comparable-to-the-mary-rose</a><br />
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<br />Andreas Klumpp M.A.http://www.blogger.com/profile/05044360365038214044noreply@blogger.com0tag:blogger.com,1999:blog-8944162518955964281.post-3824374808467631332015-04-29T09:16:00.001+02:002015-04-29T09:16:22.373+02:00Going RomanFür die Eröffnung der neuen Ausstellungsbereich im Römischen Tuffbergwerk Meurin (bei Mayen/Koblenz) vom 08.05.- 10.05.2015 wurde ich gefragt ob ich Vorführungen zur römischen Küche anbieten könnte. Wer sich für die neuen Attraktionen - römische Schmiede, Steinsäge, Getreidemühlen, Küche, Steinmetzhütte, Drechselbank für Steinsäulen und -tischplatten, ... - und Betreten von Teilen eines römischen und mittelalterlichen Tuffbergwerks interessiert, sollte nicht zögern, vorbeizuschauen! Letztes Jahr hatte ich die Möglichkeit das Museum und die damals noch unfertigen neuen Bereiche zu besuchen und war begeistert.<br />
<br />
<a href="http://www.vulkanpark.com/vulkanpark/roemerbergwerk/" target="_blank">http://www.vulkanpark.com/vulkanpark/roemerbergwerk/ </a><br />
<br />
Programm 08.05.2015-10.05.2015:<a href="http://www.vulkanpark.com/veranstaltungen/detailansicht/artikel/familien-erlebnistage-im-roemerbergwerk/" target="_blank"> http://www.vulkanpark.com/veranstaltungen/detailansicht/artikel/familien-erlebnistage-im-roemerbergwerk/ </a><br />
<br />
I have been asked to do some Roman cooking at the opening event of the Roman Tuff Mine Museum at Meurin (near Mayen/Koblenz). So if you are interested in the new attractions there - Roman smithy, marble saw, grain mill, kitchen, masons workshop, turning lathe for stone pillars and tabletops, ... - and actually walking through parts of a Roman and medieval tuff mine, don't hesitat to stop by! Last year I had the opportunity to visit the museum and I thought it a blast.<br />
<br />
<a href="http://www.vulkanpark.com/en/volcano-parc/roemerbergwerk/" target="_blank">http://www.vulkanpark.com/en/volcano-parc/roemerbergwerk/</a><br />
<br />
Programm 05/08/2015-05/10/2015: <a href="http://www.vulkanpark.com/veranstaltungen/detailansicht/artikel/familien-erlebnistage-im-roemerbergwerk/">http://www.vulkanpark.com/veranstaltungen/detailansicht/artikel/familien-erlebnistage-im-roemerbergwerk/</a>Andreas Klumpp M.A.http://www.blogger.com/profile/05044360365038214044noreply@blogger.com0tag:blogger.com,1999:blog-8944162518955964281.post-18619331686204274992015-03-16T20:22:00.000+01:002015-03-16T20:23:21.785+01:00Update: 250-300 years old pretzels and baked goods from RegensburgThere is finally an English article on and some fotos with English captions of the finds from Regensburg. Enjoy:<br />
<br />
<a href="http://news.discovery.com/history/archaeology/worlds-oldest-pretzel-found-in-germany-150313.htm" target="_blank">http://news.discovery.com/history/archaeology/worlds-oldest-pretzel-found-in-germany-150313.htm</a><br />
<br />
<a href="http://news.discovery.com/history/archaeology/archaeologists-find-250-year-old-pretzel-photos-1-150313.htm" target="_blank">http://news.discovery.com/history/archaeology/archaeologists-find-250-year-old-pretzel-photos-1-150313.htm</a>Andreas Klumpp M.A.http://www.blogger.com/profile/05044360365038214044noreply@blogger.com0tag:blogger.com,1999:blog-8944162518955964281.post-28762755663316730192015-03-13T13:11:00.000+01:002015-03-13T13:11:21.128+01:00Neues zu historischem Mehl und historischen Backwaren / News on historic flour and baked goodsHeute habe ich einige Neuigkeiten zu historischer Mehlproduktion und historischem Backen:<br />
<br />
1. Einer der tudorcooks von Hampton Court Palace hat auf einer Konferenz seine Experimente zur Reproduktion von historischem Mehl vorgestellt. Der Beitrag ist nun online verfügbar:<br />
<br />
<a href="https://www.youtube.com/watch?v=OkGMPS5lvyw">https://www.youtube.com/watch?v=OkGMPS5lvyw</a><br />
<br />
2. Archäologen haben in Regensburg 250-300 Jahre alte Brezeln und andere Backwaren entdeckt:<br />
<br />
<a href="http://www.mittelbayerische.de/index.cfm?pid=10071&pk=1203557&p=1">http://www.mittelbayerische.de/index.cfm?pid=10071&pk=1203557&p=1</a><br />
<a href="http://www.faz.net/aktuell/gesellschaft/ausgrabung-in-regensburg-aelteste-brezel-der-welt-13476950.html">http://www.faz.net/aktuell/gesellschaft/ausgrabung-in-regensburg-aelteste-brezel-der-welt-13476950.html</a><br />
<a href="http://www.tagesspiegel.de/weltspiegel/regensburg-aelteste-brezel-der-welt-gefunden/11489260.html">http://www.tagesspiegel.de/weltspiegel/regensburg-aelteste-brezel-der-welt-gefunden/11489260.html</a><br />
<br />
<br />
Today I have some news concerning historic flour production and baking: <br />
<br />
1. One of the tudorcooks of Hampton Court Palace gave a conference talk on his experiments trying to reproduce historic flour for baking which is online available:<br />
<a href="https://www.blogger.com/goog_147092715"><br /></a>
<a href="https://www.youtube.com/watch?v=OkGMPS5lvyw">https://www.youtube.com/watch?v=OkGMPS5lvyw</a><br />
<br />
2. In Regensburg/ Bavaria archaeologists found 250-300 years old bretzels and other baked goods (sorry, all in German only):<br />
<a href="https://www.blogger.com/goog_147092719"><br /></a>
<a href="http://www.mittelbayerische.de/index.cfm?pid=10071&pk=1203557&p=1">http://www.mittelbayerische.de/index.cfm?pid=10071&pk=1203557&p=1</a><br />
<a href="http://www.faz.net/aktuell/gesellschaft/ausgrabung-in-regensburg-aelteste-brezel-der-welt-13476950.html">http://www.faz.net/aktuell/gesellschaft/ausgrabung-in-regensburg-aelteste-brezel-der-welt-13476950.html</a><br />
<a href="http://www.tagesspiegel.de/weltspiegel/regensburg-aelteste-brezel-der-welt-gefunden/11489260.html">http://www.tagesspiegel.de/weltspiegel/regensburg-aelteste-brezel-der-welt-gefunden/11489260.html</a><br />
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<br />Andreas Klumpp M.A.http://www.blogger.com/profile/05044360365038214044noreply@blogger.com0tag:blogger.com,1999:blog-8944162518955964281.post-55691181872670837432015-02-06T15:42:00.003+01:002015-02-06T15:42:39.698+01:00Conference TimeDieses und nächstes Jahr widmen sich einige Tagungen der historischen Ernährung:<br />
<br />
This year and the next some conferences concentrate on historic food and nutrition:<br />
<br />
<br />
Stift Melk, Aug. 19th-21st: <span style="font-weight: normal;"><a href="http://www.gastrosophie.at/de/aktuell/detail.asp?id=519&tit=Klosterkueche.%2520Lebensmittelversorgung%2C%2520Vorratshaltung%2C%2520Zubereitung%2520und%2520Mahlzeit%2520in%2520den%2520Kloestern%2520des%2520oesterreichisch-bayerischen%2520Raumes%25201300%E2%80%931800" target="_blank">Klosterküche. Lebensmittelversorgung, Vorratshaltung, Zubereitung und Mahlzeit in den Klöstern des österreichisch-bayerischen Raumes 1300–1800 / Cloister Cuisine. Food supply, storage, preparation and meals in cloisters of the austrian-bavarian area 1300-180</a>0</span><br />
<br />
<span style="font-weight: normal;">EAA Glasgow, Sept. 2nd-5th: <a href="http://eaaglasgow2015.com/" target="_blank">21st Annual Meeting</a></span><br />
<br />
Exeter, Sept. 9th-11th: <a href="https://www.propylaeum.de/altertumswissenschaften/fachservice/veranstaltungskalender/detailansicht/?tx_cal_controller%5Bview%5D=event&tx_cal_controller%5Btype%5D=tx_cal_phpicalendar&tx_cal_controller%5Buid%5D=525&tx_cal_controller%5Byear%5D=2015&tx_cal_controller%5Bmonth%5D=09&tx_cal_controller%5Bday%5D=09&cHash=771c8856a72c1742df62855d97cb085c" target="_blank">Greek diet, health, and medicine in the Roman world: Integration and analysis of the archaeological and literary material</a><br />
<br />
<br />
<span style="font-weight: normal;">Leeds, July 4th-7th 2016: <a href="https://www.leeds.ac.uk/ims/imc/imc2016_call.html" target="_blank">IMC on Food, Feast and Famine</a></span><br />
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Andreas Klumpp M.A.http://www.blogger.com/profile/05044360365038214044noreply@blogger.com0tag:blogger.com,1999:blog-8944162518955964281.post-12449071646989034792015-01-27T14:13:00.002+01:002015-01-27T14:13:26.542+01:00YouTube Video: Kochaktion Bad Windsheim / Cooking Event Bad Windsheim 2014Heute habe ich ein kurzes Video auf YouTube gefunden, das von einer Mitarbeiterin des Museums letzten November während der Kochaktion gedreht wurde.<br />
<br />
<a href="https://www.youtube.com/watch?v=OSZ1Wh30WXI" target="_blank">https://www.youtube.com/watch?v=OSZ1Wh30WXI</a><br />
<br />
<br />
Today I found a short Video about the Cooking Event at Bad Windsheim on YouTube (text only German) filmed by one of the employees.<br />
<br />
<a href="https://www.youtube.com/watch?v=OSZ1Wh30WXI" target="_blank">https://www.youtube.com/watch?v=OSZ1Wh30WXI</a><br />
<br />
<br />
<br />
<br />Andreas Klumpp M.A.http://www.blogger.com/profile/05044360365038214044noreply@blogger.com0tag:blogger.com,1999:blog-8944162518955964281.post-57376844498594465542014-11-14T13:17:00.000+01:002014-11-14T13:17:20.574+01:00Begleittext zu "Küche und Kochen im Wandel der Zeit" / Accompanying Text to "Kitchen and Cooking Through the Ages"
<div style="margin-bottom: 0cm;">
Der folgende Text wurde mir von Frau Dr. Beate Partheymüller, Leiterin der Museumspädagogik, vom FFM Bad Windsheim zur Verfügung gestellt.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
The following text was provided by Dr. Beate Partheymüller, head of educational services at the FFM Bad Windsheim. The translation is by me. </div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Der Rundgang zum Thema Küche und
Kochen im Wandel der Zeit führt Sie über vier Stationen durch
sieben Jahrhunderte. Hierbei können Sie den langen Weg von der
dunklen, rußigen Küche des Rauchhauses bis hin zur rauchfreien,
hellen Wohnküche und schließlich zur modernen Einbauküche
verfolgen. Darüberhinaus bekommen Sie einen Einblick, welche Speisen
unter den jeweiligen Gegebenheiten zubereitet wurden.
</div>
<div style="margin-bottom: 0cm;">
<br />
</div>
<div style="margin-bottom: 0cm;">
The tour on the topic „kitchen and
cooking through the ages“ takes you to four stations ranging over
seven centuries. In this manner you can experience the long journey
from the dark and sooty kitchen of the smokehouse (Rauchhaus) to the
smoke free, bright eat-in kitchen and finally to the modern
kitchenette or built-in kitchen. In addition you get an insight in
the food that could be prepared under the particulare circumstances.</div>
<div style="margin-bottom: 0cm;">
<br />
</div>
<div style="margin-bottom: 0cm;">
Im<b> Bauernhaus aus Höfstetten </b>von
1367 wird auf dem gemauerten Herd über offenem Feuer gekocht und im
Schürloch des Stubenofens gebacken. Da das Haus – typisch für die
Zeit – noch keinen Kamin besitzt, bahnt sich der Rauch seinen Weg
durch Küchendecke und Dachraum und gelangt schließlich durch
Strohdach und Firstlöcher nach draußen.
</div>
<div style="margin-bottom: 0cm;">
In der Küche des Bauernhauses
entstehen Gerichte nach mittelalterlichen Rezepten: Krapfen mit
Apfel-Nussfüllung, Fladen mit Rindfleisch- und Eierbelag sowie ein
Mandelmus mit Lauch.
</div>
<div style="margin-bottom: 0cm;">
<br />
</div>
<div style="margin-bottom: 0cm;">
In the <b>farmhouse from Höfstetten
</b><span style="font-weight: normal;">from about 1367 food is
prepared over the open fire burning on the brickwork hearth and in
the stokehole of the tile oven heating the sitting room. The house,
as is typical for the period, does not have a chimney and the smoke
finds its way through the kitchen ceiling and into the roof and is
released through the roof thatching and the roof borehole.</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-weight: normal;">The
dishes cooked in this kitchen will be „Krapfen“ (a kind of
pastries similar to doughnuts) with a filling of apples and
hazelnuts, „Fladen“ (a kind of flat cake similar to italian
focaccia) with a covering of beef and eggs and an almond puree with
leek.</span></div>
<div style="margin-bottom: 0cm;">
<br />
</div>
<div style="margin-bottom: 0cm;">
Der Rundweg führt weiter in die<b>
Mühle aus Unterschlauersbach </b>von 1575. Hier bekommen Sie einen
Eindruck von Küche und Kochen im 18./ 19. Jahrhundert. Der Rauch von
drei Feuerstellen – Küchenherd, Stubenofen und Backofen – zieht
durch den großen Kamin, der sich in Höhe der Küchendecke weit
öffnet und sich hervorragend zum Räuchern von Fleisch und Wurst
eignet.
</div>
<div style="margin-bottom: 0cm;">
Hier wird auf einem gemauerten Herd,
der das Kochen über offenem Feuer und über einen geschlossenen
Feuerraum ermöglicht, eine Suppe nach einem ländlichen Rezept aus
dem 18. Jahrhundert zubereitet.
</div>
<div style="margin-bottom: 0cm;">
<br />
</div>
<div style="margin-bottom: 0cm;">
The tour now continues to the <b>mill
from Unterschlauersbach</b><span style="font-weight: normal;">, ca.
1575. Here you will be able to observe a kitchen and the cooking from
the 18</span><sup><span style="font-weight: normal;">th</span></sup><span style="font-weight: normal;">/19</span><sup><span style="font-weight: normal;">th</span></sup><span style="font-weight: normal;">
centuries. The smoke of three fireplaces - the kitchen hearth, the
tiled oven and the baking oven - are extracted by the big chimney
that opens wide in the kitchen ceiling. It is excellently suited for
smoking meat and sausages.</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-weight: normal;">The
open fire of the brickwork hearth and an attached closed stove are
used for the preparation of a typical countryside soup recipe from
the 18</span><sup><span style="font-weight: normal;">th</span></sup><span style="font-weight: normal;">
century.</span></div>
<div style="margin-bottom: 0cm;">
<br />
</div>
<div style="margin-bottom: 0cm;">
Die Küche des <b>Bauernhauses aus
Herrnberchtheim</b> vermittelt einen Einblick in die Zeit um 1900, in
der durch das Verschwinden des großen offenen Kamins die ehemals
„schwarze Küche“ rauchfrei und damit zum Wohnraum, zur
Wohnküche, wird. Gekocht wird nun auf dem großen, emaillierten
Sparherd mit mehreren Kochlöchern, Kochplatte, Backröhre und
Wasserschiff.
</div>
<div style="margin-bottom: 0cm;">
Einen Einblick in den bäuerlichen
Speiseplan der Zeit geben Feuerspatzen, „saure Schnitz“ und
Riebbelesuppe.</div>
<div style="margin-bottom: 0cm;">
<br />
</div>
<div style="margin-bottom: 0cm;">
The kitchen of the <b>farmhouse from
Herrnbrechtheim</b><span style="font-weight: normal;"> gives an
impression of a kitchen from around 1900. Thanks to the disappearance
of the big open chimney the former „black kitchen“ becomes a
smoke free room. This is the beginning of the kitchen as part of the
living areas, the eat-in kitchen. The cooking is now done on the big
enamelled fuel saving stove containing several cooking holes, a hot
plate, an oven and an built-in water kettle.</span></div>
<div style="margin-bottom: 0cm;">
„<span style="font-weight: normal;">Feuerspatzen“
(a kind of doughnuts made from curd cheese dough), „saure Schnitz“
(a vegetable soup with vinegar) and Riebbelesuppe (a soup with
handrubbed noodles) represent traditional farmers food.</span></div>
<div style="margin-bottom: 0cm;">
<br />
</div>
<div style="margin-bottom: 0cm;">
Das <b>Stahlhaus aus Nerreth</b> –
ein Fertighaus der MAN von 1949 – ist mit einer Einbauküche
ausgestattet, ein Küchentyp, der sich auch auf dem Land seit den
1960er Jahren mehr und mehr verbreitet und auf den damaligen Umbruch
hinsichtlich der Küchengestaltung verweist. Die moderne Einbauküche
setzt sich aus einem standardisierten Modulsystem zusammen, in dem
der Elektroherd ein wichtiger Bestandteil ist. Sie soll vor allem –
ähnlich einem industriellen Arbeitsplatz - effizientes Arbeiten
gewährleisten. Die Küche wird (wieder) zu einem reinen Arbeitsraum
für eine Person.</div>
<div style="margin-bottom: 0cm;">
In der Küche des Stahlhauses werden,
typisch für das kulinarische Angebot der Wirtschaftswunderzeit,
kalte Häppchen zubereitet: russische Eier, Käseigel,
Fliegenpilztomaten, kalter Hund etc.
</div>
<div style="margin-bottom: 0cm;">
<br />
</div>
<div style="margin-bottom: 0cm;">
The steelhouse from Nerreth, a
prefabricated house produced by MAN in 1949, is equipped with a
built.in kitchen, a kitchen type that became more and more common
even in the country since the 1960s. It is a sign of a deep change in
kitchen design. The modern built-in kitchen consists of a
standardised module system with an electric stove as most important
part. It was designed to ensure efficient working conditions
comparable to an industrial working space. The kitchen becomes
(again) a working place for a sole person.</div>
<div style="margin-bottom: 0cm;">
In the kitchen of the steelhouse cold
canapés show the typical culinary range of the time of the German
„economic miracle“ in the 1950s and early 1960s: eggs mimosa,
cheese hedgehogs, fly agarics made of tomatoes, „Kalter Hund“
(hedgehog slice).</div>
<div style="margin-bottom: 0cm;">
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<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<br /></div>
Andreas Klumpp M.A.http://www.blogger.com/profile/05044360365038214044noreply@blogger.com0tag:blogger.com,1999:blog-8944162518955964281.post-59663911989478735732014-11-05T13:31:00.000+01:002014-11-05T13:31:03.098+01:00Tagung / Conference Amsterdam Symposium on the History of Food 2015<br />
Am 16. und 17. Januar 2015 wird zum zweiten mal das "Amsterdam Symposium on the History of Food" stattfinden. Thema "Food, Hunger and Conflict":<br />
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<a href="http://bijzonderecollectiesuva.nl/foodhistory/amsterdam-symposium-on-the-history-of-food/">http://bijzonderecollectiesuva.nl/foodhistory/amsterdam-symposium-on-the-history-of-food/</a><br />
<br />
<br />
For the second time the "Amsterdam Symposium on the History of Food" will be held an January 16th and 17th 2015. The topic will be "Food, Hunger and Conlict":<br />
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<a href="http://bijzonderecollectiesuva.nl/foodhistory/amsterdam-symposium-on-the-history-of-food/">http://bijzonderecollectiesuva.nl/foodhistory/amsterdam-symposium-on-the-history-of-food/</a><br />
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<br />Andreas Klumpp M.A.http://www.blogger.com/profile/05044360365038214044noreply@blogger.com0tag:blogger.com,1999:blog-8944162518955964281.post-27221769817775795652014-10-28T11:01:00.003+01:002014-10-28T11:01:43.356+01:00Kochen und Backen im Wandel der Zeit / Cooking and Baking through the AgesIm FFM Bad Windsheim werden am Wochenende vom 15. und 16. November wieder Koch- und Backvorführungen in Küchen verschiedener Zeitstellungen durchgeführt. Probieren ist erwünscht. Wie letztes Jahr bin ich auch diesmal wieder für das Mittelalter zuständig. Damit es nicht langweilig wird, habe ich mir ganz neue Rezepte ausgesucht. Um diese vorzubereiten, werde ich am 29.10. und 07.11.14 im Bauernhaus von Höfstetten sein.<br />
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<a href="http://freilandmuseum.de/jahresprogramm/veranstaltungen/e/2014-11-15-kochen-und-backen-im-wandel-der-zeit-2014-11-15.html">http://freilandmuseum.de/jahresprogramm/veranstaltungen/e/2014-11-15-kochen-und-backen-im-wandel-der-zeit-2014-11-15.html</a><br />
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For the second time cooking and baking demonstrations in different historic kitchens at the Openair Museum Bad Windsheim will take place Nov. 15th and 16th. Come by and get a taste of history. As last year, I will be responsible for the medieval part and I have chosen some fine new recipes. You can have a first glimpse on Oct. 29th and Nov. 07th on my preparatory experiments.<br />
<br />
<a href="http://freilandmuseum.de/jahresprogramm/veranstaltungen/e/2014-11-15-kochen-und-backen-im-wandel-der-zeit-2014-11-15.html">http://freilandmuseum.de/jahresprogramm/veranstaltungen/e/2014-11-15-kochen-und-backen-im-wandel-der-zeit-2014-11-15.html</a><br />
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Andreas Klumpp M.A.http://www.blogger.com/profile/05044360365038214044noreply@blogger.com0tag:blogger.com,1999:blog-8944162518955964281.post-30409578174411440532014-10-15T10:07:00.000+02:002014-10-15T10:43:57.813+02:00Bald erhältlich / Coming soonDer Artikel zu meiner Projektpräsentation auf der Fachtagung "Der Koch ist der bessere Arzt" an der Karl-Franzens-Universität Graz aus dem Jahr 2013 wird in Kürze erscheinen:<br />
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<a href="http://www.peterlang.com/index.cfm?event=cmp.ccc.seitenstruktur.detailseiten&seitentyp=produkt&pk=80363&concordeid=265247">http://www.peterlang.com/index.cfm?event=cmp.ccc.seitenstruktur.detailseiten&seitentyp=produkt&pk=80363&concordeid=265247</a><br />
S. 253-260 <br />
<br />
Inhalt:<a href="http://www.peterlang.com/download/toc/80363/inhaltsverzeichnis_265247.pdf" target="_blank"> http://www.peterlang.com/download/toc/80363/inhaltsverzeichnis_265247.pdf</a><br />
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The article of my project presentation at the symposium "The cook is the better doctor" held at Karl-Franzens-University Graz in 2013 will be out soon (German, English summaries at the head of each article):<br />
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<a href="http://www.peterlang.com/index.cfm?event=cmp.ccc.seitenstruktur.detailseiten&seitentyp=produkt&pk=80363&concordeid=265247">http://www.peterlang.com/index.cfm?event=cmp.ccc.seitenstruktur.detailseiten&seitentyp=produkt&pk=80363&concordeid=265247</a><br />
P. 253-260<br />
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Table of contents: <a href="http://www.peterlang.com/download/toc/80363/inhaltsverzeichnis_265247.pdf">http://www.peterlang.com/download/toc/80363/inhaltsverzeichnis_265247.pdf</a><br />
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<br /><br />Andreas Klumpp M.A.http://www.blogger.com/profile/05044360365038214044noreply@blogger.com0tag:blogger.com,1999:blog-8944162518955964281.post-91241416084963471332014-09-04T10:23:00.000+02:002014-09-04T10:23:21.389+02:00Ernährung Richards III./ Diet of Richard III.Die kürzlich aufgefundenen Gebeine König Richard des III. geben Auskunft über seine Ernährung und langfristige Wohnortwechsel:<br />
<br />
<a href="http://news.discovery.com/history/archaeology/king-richard-iii-feasted-on-wine-and-swans-140818.htm" target="_blank">http://news.discovery.com/history/archaeology/king-richard-iii-feasted-on-wine-and-swans-140818.htm</a><br />
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The remains of Richard III., found not long ago, give insights in his diet and possible changes of residence:<br />
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<a href="http://news.discovery.com/history/archaeology/king-richard-iii-feasted-on-wine-and-swans-140818.htm" target="_blank">http://news.discovery.com/history/archaeology/king-richard-iii-feasted-on-wine-and-swans-140818.htm</a><br />
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<br />Andreas Klumpp M.A.http://www.blogger.com/profile/05044360365038214044noreply@blogger.com0tag:blogger.com,1999:blog-8944162518955964281.post-335462709250184872013-12-09T14:38:00.002+01:002013-12-09T14:38:58.972+01:00Tagung / Conference Oxford Symposium on Food & Cookery 2014Das Oxford Symposium on Food and Cookery findet am 11.-13. Juli 2014 zum Thema "Food and Markets" (Nahrung und Märkte) statt. Es werden noch Vortragsvorschläge angenommen:<br />
<a href="http://www.blogger.com/goog_1695304286"><br /></a>
<a href="http://www.oxfordsymposium.org.uk/this-year/topic/">http://www.oxfordsymposium.org.uk/this-year/topic/</a><br />
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<br />
The Oxford Symposium on Food and Cookery take place July 11th-13th 2013. The topic will be "Food and Markets". The call-for-papers seems still to be open:<br />
<a href="http://www.blogger.com/goog_1695304289"><br /></a>
<a href="http://www.oxfordsymposium.org.uk/this-year/topic/">http://www.oxfordsymposium.org.uk/this-year/topic/</a><br />
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<br />Andreas Klumpp M.A.http://www.blogger.com/profile/05044360365038214044noreply@blogger.com0tag:blogger.com,1999:blog-8944162518955964281.post-37269179149898217662013-12-05T12:00:00.000+01:002013-12-05T12:00:19.831+01:00Auswertung und öffentlicher Zugang zu den Kochbüchern des Österreichischen Landesmuseums / Analysis and open access of the cookbook collection in the Austrian State MuseumDas Österreichische Landesmuseum arbeitet daran, seine Bestände an historischen handschriftlichen Rezeptsammlungen und Kochbuchdrucken vom 16. bis zum 20. Jahrhundert auszuwerten und öffentlich zugänglich zu machen:<br />
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<a href="http://www.alteskochbuch.at/rezeptdatenbank.html">http://www.alteskochbuch.at/rezeptdatenbank.html</a><br />
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The Östereichisches Landesmuseum (Austrian State Museum) is working on analysis and open access of their collection of recipe manuscripts and printed cookbooks from the 16th to the 20th century (site is in German only):<br />
<a href="http://www.alteskochbuch.at/rezeptdatenbank.html" target="_blank"><br /></a>
<a href="http://www.alteskochbuch.at/rezeptdatenbank.html" target="_blank">http://www.alteskochbuch.at/rezeptdatenbank.html</a><br />
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<br />Andreas Klumpp M.A.http://www.blogger.com/profile/05044360365038214044noreply@blogger.com0tag:blogger.com,1999:blog-8944162518955964281.post-3803350279307601982013-11-19T10:25:00.000+01:002013-11-19T10:25:07.510+01:00Konservierung mal anders / Preserving Foods - the other approachEin neues Forschungsprojekt hat sich den bisher kaum beachteten Beigaben, hier vor allem Fleisch, aus ägyptischen Gräbern angenommen. Bei den so genannten "Fleischmumien" konnten mittels chemischer Analysen drei Verfahren ermittelt werden, um Lebensmittel für den Gebrauch im Jenseits haltbar zu machen. Der jeweilige Aufwand der Methode ist dabei stark vom Wohlstand der Bestatteten abhängig. Die günstigste Variant stellt Lufttrocknung, in der Untersuchung bei Entenfleisch nachgewiesen, dar. Für die nächst teurere Stufe wird Fleisch scheinbar in mit tierischem Fett getränkten Bandagen eingewickelt. Die teuerste Methode sind mit wertvollen Harzen getränkte Bandagen, wie sie auch zum Umwickeln besonders reicher und hoher Persönlichkeiten zur Anwendung kamen.<br />
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<a href="http://www.wissenschaft.de/kultur-gesellschaft/archaeologie/-/journal_content/56/12054/2483707/Mumifizierte-Leckerbissen/">http://www.wissenschaft.de/kultur-gesellschaft/archaeologie/-/journal_content/56/12054/2483707/Mumifizierte-Leckerbissen/</a><br />
<a href="http://www.blogger.com/goog_7871317"><br /></a>
<a href="http://www.scinexx.de/wissen-aktuell-16902-2013-11-19.html">http://www.scinexx.de/wissen-aktuell-16902-2013-11-19.html</a><br />
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<a href="http://www.pnas.org/content/early/2013/11/15/1315160110">http://www.pnas.org/content/early/2013/11/15/1315160110</a><br />
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A new research project took a look at the until now mostly neglected food offerings in egyptian graves, here especially flesh. These so called "flesh mummies" were chemically analysed to determine the methods used for preservation. Three methods could be detected. Which is used, depends highly on the wealth of the deceased. The cheapest method was air dryed duck. The next step was flesh wrapped in bandages which were soaked in animal fat. The most expensive preserves used bandages soaked in expensive resins simmilar to those used in mummifying high wealth and high rank characters.<br />
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<a href="http://www.wissenschaft.de/kultur-gesellschaft/archaeologie/-/journal_content/56/12054/2483707/Mumifizierte-Leckerbissen/">http://www.wissenschaft.de/kultur-gesellschaft/archaeologie/-/journal_content/56/12054/2483707/Mumifizierte-Leckerbissen/</a><br />
<br />
<a href="http://www.scinexx.de/wissen-aktuell-16902-2013-11-19.html" target="_blank"> http://www.scinexx.de/wissen-aktuell-16902-2013-11-19.html</a><br />
<br />
<a href="http://www.pnas.org/content/early/2013/11/15/1315160110">http://www.pnas.org/content/early/2013/11/15/1315160110</a><br />
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Andreas Klumpp M.A.http://www.blogger.com/profile/05044360365038214044noreply@blogger.com0tag:blogger.com,1999:blog-8944162518955964281.post-34105846197609643852013-11-06T06:11:00.000+01:002013-11-06T06:11:21.401+01:00Bog ButterSkandinavisches "bog butter" Experiment:<a href="http://nordicfoodlab.org/blog/2013/10/bog-butter-a-gastronomic-perspective" target="_blank"> http://nordicfoodlab.org/blog/2013/10/bog-butter-a-gastronomic-perspective</a><br />
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<br />Scandinavian "bog butter" experiment:<a href="http://nordicfoodlab.org/blog/2013/10/bog-butter-a-gastronomic-perspective" target="_blank"> http://nordicfoodlab.org/blog/2013/10/bog-butter-a-gastronomic-perspective</a><br />
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<br />Andreas Klumpp M.A.http://www.blogger.com/profile/05044360365038214044noreply@blogger.com0