You can order long pepper online. This book is right up my alley, being a person who loves to cook and enjoys medieval history. Even though I do not read Norwegian I did take Dr. Crawford's ON beginners class, so that might help. I am gonna figure out how to order this book and will def try some of the recipes. (My phone can sort of translate text, so we'll see how it goes 😆) The grape/salt/garlic sounds like it would be good with pork or chicken.
'Grønt flæsk' means fresh flesh (pork). And the recipe (grape garlic sauce) is from Libellus de arte coquinaria (A little book about the art of cooking), written in Danish by Henrik Harpestreng who died in 1244. Only the headlines are in Latin. De salso ad carnes recentas apto (Sauce that is suitable for fresh meats) You shall pound garlic with grapes and salt. That sauce is good for one day for goose and fresh pork, and beef.
2:35 as an Indonesian, I think I knew the ingredient Prof. Marianne refers to as 'long pepper'. We call it here 'cabai', or to be specific, 'cabai keriting'. A lot of cooking in my country (and in other South East Asian countries as well) use this ingredient. You can say if we don't use it, it's not going to be a 'South East Asian Food' 😂
Grapes, salt, and garlic... interesting 🤔 definitely sounds like it would be good on maybe pork chops. Would love to get this book and make all the recipes ❤
1 kg beef tenderloin or sirloin 3 dl beef stock 400 g mushrooms / champignon 500 g yellow onions 1 portion of wine sauce (grapes , garlic, salt) 5 dl red wine Thyme Serve with full grain sour dough bread
Super interesting topic. We find fire pits for cooking ('kogegruber' in Danish) in almost every settlement we excavate here, and I've myself found neat rows of such in a small scale 8-9th century viking age market/resupply station-esque site, only 50 meters removed from the shore, with a relic water way leading right up the site itself. It's fascinating to imagine sailing people pulling in, seeing several stews and whatnot on offer, and perhaps trading in one of the small glass beads we found for a meal -- and what if there were a few of the 'classics' on offer? Was there a selection at all? Could a traveler actually miss out on their 'favourite' porridge if they arrived at the wrong time?
My mother was from Roskilde. My grandparents would take me to Lejre every time we went to DK while we lived in Germany. I fell in love with the Bronze age and Viking age of my ancestors the first time I went there when I was 9 years old.
I would not be at all surprised if 'green meat' turns out to be fresh meat, meat that has not been hung. In the middle ages meat was salted or dried or hung to keep it edible as long as possible. So green meat would be had around slaughter time which might neatly coincide with the grapes (I love the 'winbaer' or wine berries!) being ripe and fresh and sweet. Not sure about the garlic (klofløk', knoflook in Dutch) but I'm definitely going to have a go at making this one!
Long pepper is delicious. I always have it in. I'm in the UK, where you can get it, but generally I get it online. Particularly good with game and offal!
I didn't recognize either person, but when it started playing i was like, wow, sounds just like dr. crawford. Peering closely, Yes it's him. Looking forward to seeing the whole video.
Oh excited to get this. As a fan of books like "An Early Meal" and basic archaeobotany made the comment about mushrooms pretty fun to hear! Thanks for this interview :)
I always wanted to make a cookbook but thought it cost too much to experiment enough to get the amount right, so some of this and that cuts the cost by half at least on experimenting.
Also, check Henrik Harpestrengs kogebog (Henrik Harpstring's cookbook). Henrik Harpestreng died 2 April 1244. He was doctor (medicus) and canon (canonicus) in Roskilde. The king's doctor. He also wrote a book about herbs and a book about stones. But, as always, Jackson only talks about Icelandic and Norwegian, and a bit about Swedish. He only talks about Danish if he absolutely must. Nevermind that all these languages were called Danish Tongue. I would love to see a proper translation of Jyske Lov (Jutish Law, Jutland Law), which was given in Vordingborg (Sealand) in 1241.
I am curious about "local" herbs and spices, such as dill, cumin, mustard, horseradish, etc. I would expect that much of it was brought to the North in monastic gardens for medicinal purposes (in other words, after the introduction of Christianity)
she needs to collaborate with Tasting History ☺
Tasting History with Jackson Crawford. :)
I'd love to see that crossover! Get all 3 of them together!
yeah Tasting History has several has episodes with long pepper
I hope she considers translating this! I would buy.
Du burde lære norsk!
I think that cutting the onion into "boats" is more like wedges than slices, it would give a fairly boat-like shape
I remember Dr Crawford when he was inside all the time, standing beside a whiteboard. I really enjoy how his channel has evolved!
Do an English version please!
100%. I'd buy several copies
@@lif9c I'll buy 1 copy.
@@Mr.Patrick_Hung i will buy 14 copies
I need this book holy moly. Be a feast of the century in my villages history
Tasting History with Max Miller has done several episodes on medieval cooking including some with long pepper and orher interesting spices.
You can order long pepper online. This book is right up my alley, being a person who loves to cook and enjoys medieval history. Even though I do not read Norwegian I did take Dr. Crawford's ON beginners class, so that might help. I am gonna figure out how to order this book and will def try some of the recipes. (My phone can sort of translate text, so we'll see how it goes 😆)
The grape/salt/garlic sounds like it would be good with pork or chicken.
This is so cool! If it later comes out available in english will be sure to purchase
Great discussion -- in a long series of fascinating interviews.
Thank you, Jackson and Dr. Vedeler, for sharing your expertise.
Båter or Boats in reference to onions or other round(ish) veggies would translate to wedges.
'Grønt flæsk' means fresh flesh (pork). And the recipe (grape garlic sauce) is from Libellus de arte coquinaria (A little book about the art of cooking), written in Danish by Henrik Harpestreng who died in 1244. Only the headlines are in Latin.
De salso ad carnes recentas apto (Sauce that is suitable for fresh meats)
You shall pound garlic with grapes and salt. That sauce is good for one day for goose and fresh pork, and beef.
I love learning about cooking from different time periods and cultures! This sounds fascinating and and like it was fun to write and compile.
2:35 as an Indonesian, I think I knew the ingredient Prof. Marianne refers to as 'long pepper'. We call it here 'cabai', or to be specific, 'cabai keriting'. A lot of cooking in my country (and in other South East Asian countries as well) use this ingredient. You can say if we don't use it, it's not going to be a 'South East Asian Food' 😂
Grapes, salt, and garlic... interesting 🤔 definitely sounds like it would be good on maybe pork chops. Would love to get this book and make all the recipes ❤
1 kg beef tenderloin or sirloin
3 dl beef stock
400 g mushrooms / champignon
500 g yellow onions
1 portion of wine sauce (grapes , garlic, salt)
5 dl red wine
Thyme
Serve with full grain sour dough bread
Super interesting topic. We find fire pits for cooking ('kogegruber' in Danish) in almost every settlement we excavate here, and I've myself found neat rows of such in a small scale 8-9th century viking age market/resupply station-esque site, only 50 meters removed from the shore, with a relic water way leading right up the site itself. It's fascinating to imagine sailing people pulling in, seeing several stews and whatnot on offer, and perhaps trading in one of the small glass beads we found for a meal -- and what if there were a few of the 'classics' on offer? Was there a selection at all? Could a traveler actually miss out on their 'favourite' porridge if they arrived at the wrong time?
Almost certainly, sounds like a Viking Age truck stop
My mother was from Roskilde. My grandparents would take me to Lejre every time we went to DK while we lived in Germany. I fell in love with the Bronze age and Viking age of my ancestors the first time I went there when I was 9 years old.
@@lorrainegilmer4555 I live in one area and work in the other, I'm sure she made many great memories in that ancient landscape :-)
@@thomaswillard6267 precisely my man
I would not be at all surprised if 'green meat' turns out to be fresh meat, meat that has not been hung. In the middle ages meat was salted or dried or hung to keep it edible as long as possible. So green meat would be had around slaughter time which might neatly coincide with the grapes (I love the 'winbaer' or wine berries!) being ripe and fresh and sweet. Not sure about the garlic (klofløk', knoflook in Dutch) but I'm definitely going to have a go at making this one!
I've gotten long pepper from Etsy. The story of long pepper is fascinating too.
Tusen takk! Eg hadde høyrt om boka, men no lyt eg få tak i henne!
The use of 'Christmas cake' spices with savoury food fits with seasonings across western Europe at the time.
The stew sounds like boeuf bourguignon, or 'sosekjøtt' in Norwegian. Although we usually have to skip the wine because of the high alcohol taxes!
I own this book! I'm amazed that I mostly can read and understand the original recipes. (I'm from north western Norway)
Long pepper is delicious. I always have it in. I'm in the UK, where you can get it, but generally I get it online. Particularly good with game and offal!
I didn't recognize either person, but when it started playing i was like, wow, sounds just like dr. crawford. Peering closely, Yes it's him. Looking forward to seeing the whole video.
I would definitely buy this book if there was an English version but I am considering buying the Norwegian version
outstanding vid Dr.Crawford
so fascinating!
Oh excited to get this. As a fan of books like "An Early Meal" and basic archaeobotany made the comment about mushrooms pretty fun to hear! Thanks for this interview :)
I always wanted to make a cookbook but thought it cost too much to experiment enough to get the amount right, so some of this and that cuts the cost by half at least on experimenting.
Not sure if related, but in old english (not even that old) green meat refer to greens. Since meat use to simply mean food
I hope she considers translating this book !!!
Is there an English translation of this book?
The change in the culinary tradition seems to coincide with the desintegration of the hanseatic league
I know its not in English however i am trying to find a place to buy this book in the U.S.
Also, check Henrik Harpestrengs kogebog (Henrik Harpstring's cookbook). Henrik Harpestreng died 2 April 1244. He was doctor (medicus) and canon (canonicus) in Roskilde. The king's doctor. He also wrote a book about herbs and a book about stones.
But, as always, Jackson only talks about Icelandic and Norwegian, and a bit about Swedish. He only talks about Danish if he absolutely must. Nevermind that all these languages were called Danish Tongue. I would love to see a proper translation of Jyske Lov (Jutish Law, Jutland Law), which was given in Vordingborg (Sealand) in 1241.
Another vote for English translation, please.
Damnit, now i NEED to learn the language not just want to learn.
I am curious about "local" herbs and spices, such as dill, cumin, mustard, horseradish, etc.
I would expect that much of it was brought to the North in monastic gardens for medicinal purposes (in other words, after the introduction of Christianity)
❤❤❤
Nice surprise. I own a copy of that book.
1 dl = 1 deciliter = 3,3814 fluid ounces = 0,422675 cup.
Jackson looks 20 years younger somehow
It’s the hair, and lack of hat. Also he’s got the look of someone who is continuing to learn, which always keeps one young
Traditional Norwegian food?
Taco Friday and Pizza Grandiosa
and a kvikk lunsj, and orange and hot chocolate when på tur
📗⏳❤😊
Mead and lye fish, good to go
She definitely needed to brush up on her English
Dude! From tough cowboy you transformed in geeky nerd! What gives?