I have been doing some very significant thinking over the past few years and have found myself decreasingly interested in focusing entirely on the middle ages. I still love doing research into the food and culture of the Low Countries during that period of time and have been concentrating on that time/place to the exclusion of other cultures for quite a while. What I have found is that while my focus time-wise has broadened in scope, I have tried to shoehorn that information into this blog and it never quite works.
More importantly, I have returned to college in order to get my Bachelor’s degree so that I may then pursue a Masters in Food at Chatham University. This has changed how I perceive and approach food history and that is very much forming what I want to do as far as writing about it.
Here is some additional detail from the welcome page of my new website:
“In 2001, I began the serious study of Medieval Food, primarily under the tutelage of James Matterer, the force behind Gode Cookery. Since 2003, I have provided information specific to medieval cooking on the internet at medievalcooking.org. As the years have moved on, I have diversified my areas of interest to include the Victorian Era in England, Rationing during World War II, the immigrant experience in Pittsburgh, modern trends in food, and hunger and food supply awareness and activism.
This diversity of interest has never fit well when I tried to include it at Medieval Cooking and the idea of splitting off into another blog just seemed to be making too much work. As time has gone on and with my returning to school in order to pursue Food History in a more academic and less hobby-ist way, it seemed time to begin writing about all of the things that I was interested in, rather than including it at Medieval Cooking.
This does not mean that Medieval Cooking as a website will be going away. The information that is there will stay up – all of the files and information that I have there will remain so that people may use it for their own research. My ongoing research will be posted at a new location. There will even be new medieval food research information – I have a long-term project that I am working on where I am documenting food eaten in the galleries during tournaments. This project is expected to continue for a while as there are so many locations that you can gather information and each seems to lead to something else. I am working with Pauline Hassinger and she will be including some of my research in an upcoming issue of the Complete Anachronist (a publication of the Society for Creative Anachronism).”
Please join me at my new website, Jenn Strobel, Food Historian where I will be continuing to talk about food history, culture, and discuss modern ideas about food and culture. This is merely a logical extension of what I have been doing for yeas and it allows me to have a complete and thorough outlet for everything that I do.