Constance B. HieattReseñas

I read a different translation of this, but this is the one I am adding. Sue me.

I also apparently picked the absolute worst translation in existence. It was *very* difficult to read for no good reason, and I read it aloud for comprehension, which took significantly longer than I expected it to -- there was a definite 'what have I gotten myself into' involved. I found it vaguely ironic that my very favorite bit was the part where Grendel was creeping up on the alehouse. Yep, rooting for the villain.

Anyway. Glad I read it, even if I hated myself for doing so.

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3 v.

In its day, this was regarded at the best available source of intelligently modernized genuine medieval recipes, though I believe now it has been superseded in the eyes of really serious neomedieval cooks. Constance Heiatt was a friend of my mother's, and I believe I took part in a medieval feast she did for the Kalamazoo Medieval Congress many years ago. This book includes the original sources (printed in Gothic script) as well as the modern adaptations.

A very free retelling of the Gawain episodes in the Percival romances of Chretien de Troyes and Wolfram von Eschenbach -- Heiatt adds MOrgan le Fay and various other motifs from other romances. The illustrations in woodblock style are striking.

No translation to modern English. Great introduction.

14-15th Century recipes in original language, translated to modern English, and written out with details proportions. Recipes are primary sourced. Has suggested menus for dinners and feasts.

I had not read Beowulf since high school, was nice to read it again although like in high school still a tough read.

decent enough. i haven't tried all the recipes of course.

Whie I prefer to work from the original recipes alone, i recommend this book for beginning Medieval cooks.½