Monthly Archives: February 2011

Feast for a King (Renaissance Magazine – January 2011)

Unless readily available, spices we’ve grown accustomed to today were very expensive and hard to obtain during the Renaissance.  Salt was rarely used and the spices from the Silk Road  – cinnamon, clove, allspice, mace, and ginger, gradually migrated from … Continue reading

Posted in Gluten Free, history, recipe | Tagged , , , | 3 Comments