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Antonius Magirus

The cookery book by Antonius Magirus (1612) and historical gastronomy in general

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Recent Posts

Ancient Pottery Fragments Reveal Prehistoric Fondness for Honey
Around the Table: The Making and Knowing Project
UC San Diego Digitizes Materials in its American Institute of Wine and Food Culinary Collection
7 Wondrous Breads to Make When You’re Tired of Sourdough
The History of Ladies’ Auxiliary Cookbooks and How They Helped Raise Funds for Charities in the South

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fuckler on The world’s oldest-known recipes decoded
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ferro on Zeldzaam 17de-eeuws handgeschreven Brabants kookboek
Jozef Schildermans on The Legends of Pasta alla Carbonara a/k/a Pasta with Bacon & Eggs

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