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	<title>Antonius Magirus</title>
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	<description> The cookery book by Antonius Magirus (1612) and historical gastronomy in general</description>
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		<title>Dinner at the Pompeii takeaway: The empire&#8217;s feasting was legendary, but what did ordinary Romans eat?</title>
		<link>http://www.magirus.net/en/2013/04/30/dinner-at-the-pompeii-takeaway-the-empires-feasting-was-legendary-but-what-did-ordinary-romans-eat/</link>
		<comments>http://www.magirus.net/en/2013/04/30/dinner-at-the-pompeii-takeaway-the-empires-feasting-was-legendary-but-what-did-ordinary-romans-eat/#comments</comments>
		<pubDate>Tue, 30 Apr 2013 13:18:11 +0000</pubDate>
		<dc:creator>Jozef Schildermans</dc:creator>
				<category><![CDATA[History of gastronomy]]></category>
		<category><![CDATA[Antiquity]]></category>

		<guid isPermaLink="false">http://www.magirus.net/?p=284</guid>
		<description><![CDATA[See on Scoop.it &#8211; Historical gastronomy
As a 16-year-old schoolboy in Bristol, Grant discovered ancient Roman cookery was his hobby. &#8230; Grant, 52, author of Roman Cookery: Ancient Recipes for Modern Kitchens, says: &#8220;The gold bracelet in the form of a coiled snake or the marble sculpture of the god Pan having sex with a she-goat are [...]]]></description>
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		<title>Recipes from the Wagstaff Miscellany (15th Century)</title>
		<link>http://www.magirus.net/en/2013/02/01/recipes-from-the-wagstaff-miscellany-15th-century-2/</link>
		<comments>http://www.magirus.net/en/2013/02/01/recipes-from-the-wagstaff-miscellany-15th-century-2/#comments</comments>
		<pubDate>Fri, 01 Feb 2013 13:04:10 +0000</pubDate>
		<dc:creator>Jozef Schildermans</dc:creator>
				<category><![CDATA[History of gastronomy]]></category>
		<category><![CDATA[manuscripts]]></category>
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		<guid isPermaLink="false">http://www.magirus.net/?p=278</guid>
		<description><![CDATA[See on Scoop.it &#8211; Historical gastronomy
I recently posted the last month of instructions from La Maison Rustique on &#8220;The works that the laborer should do for each month of the year.&#8221;  That means I should probably find something else to do that&#8217;s useful.
One of the projects I&#8217;ve been working on for some time is a transcription of [...]]]></description>
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		<title>Turk&#8217;s Head Pie</title>
		<link>http://www.magirus.net/en/2013/02/01/turks-head-pie/</link>
		<comments>http://www.magirus.net/en/2013/02/01/turks-head-pie/#comments</comments>
		<pubDate>Fri, 01 Feb 2013 12:45:50 +0000</pubDate>
		<dc:creator>Jozef Schildermans</dc:creator>
				<category><![CDATA[History of gastronomy]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.magirus.net/?p=266</guid>
		<description><![CDATA[See on Scoop.it &#8211; Historical gastronomy
I believe many would be surprised to learn that Turk’s Head Pie is a basic meat dish made from leftover game meat. The origin of the dish’s name is pleasant and a lot more complicated. Turk’s Head Pie originated probably during the Crusades&#8230;
See on ladylavinia1932.wordpress.com
]]></description>
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		<title>Lives of Notorious Cooks &#124; Chômu Press</title>
		<link>http://www.magirus.net/en/2012/11/28/lives-of-notorious-cooks-chomu-press/</link>
		<comments>http://www.magirus.net/en/2012/11/28/lives-of-notorious-cooks-chomu-press/#comments</comments>
		<pubDate>Wed, 28 Nov 2012 10:20:01 +0000</pubDate>
		<dc:creator>Jozef Schildermans</dc:creator>
				<category><![CDATA[History of gastronomy]]></category>

		<guid isPermaLink="false">http://www.magirus.net/?p=261</guid>
		<description><![CDATA[See on Scoop.it &#8211; Historical gastronomy
“You see,” Peng Zu said, “the gravest problems of state can be resolved over a bowl of soup. The people, seeing you live frugally will not resent you. When the ruler is calm, the nation is calm.”
Learn of the outrageous and sometimes dubious lives of Peng Zu and fifty other [...]]]></description>
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