Saint Agatha’s Breasts.

According to the story, not only did 15-year-old Saint Agatha of Sicily refuse to abandon her faith, she also rejected a Roman governor’s advances. As such, she was punished by having her breasts amputated, then died of her wounds in prison on February 5, 251 A.D. Frescoes of the mutilated martyr are easily recognizable. She’s often depicted holding her breasts on a platter.

Known as minne di Sant’ Agata in Italian, these sweet cheese and marzipan desserts are an edible reminder of Saint Agatha’s suffering. Bakers craft the perfectly round confections using a base of shortcrust pastry topped with ricotta. After adding in chocolate or a piece of boozy spongecake to accompany the filling, they blanket everything in pistachio marzipan and a thick, creamy glaze. A candied cherry on top completes the anatomically-correct aesthetic.

Each February, hundreds of thousands of people flock to Catania to honor Saint Agatha in a three-day celebration. The centuries-old festival features an all-night procession and delicious replicas of saintly, amputated breasts at every pastry shop.

You can read more at Atlas Obscura. A bit grisly, but I’ll admit they do look on the delicious side. Religions certainly do come with a side order of weird. There are many depictions of Agatha of Sicily, including ones of her holding her breasts on a platter, her breasts alone are carved in stone, and much more.

Minne di Sant’Agata Recipe.

Listen to the Rhubarb!

Forced rhubarb, which is made to mature in near total darkness, grows at such an alarming rate—as much as an inch a day—that it actually makes squeaks, creaks, and pops as it gets bigger. It makes for sweeter rhubarb, growers say, and sick beats.

I had no idea. I don’t care for rhubarb much, but this is fascinating, and you can read all about it at Atlas Obscura.

Gingerbread Easter Eggs

Just a selection of this year’s creations. The last two pictures are the same eggs from front and from back.

Easter gingerbreads

We do not celebrate any religious holiday, but they are a good excuse for my mom to go on a gingerbread-baking spree. They are beautiful and delicious, and each year she comes up with new designs and styles. I do not know how she does it.

The Medieval Method of Cooking Octopus.

Grilled octopus – photo by Alpha / Flickr.

“This is a vile fish of no value; therefore cook it the way you want.” ~ Liber de Coquina, a 14th century cookbook.

I’ll admit upfront that I’m a fan of octopuses, when they are alive. I don’t care for them in the least when dead, regardless of the cooking method.

Platina’s Right Pleasure and Good Health, a 15th-century work from Italy, offers these thoughts:

On octopus – The polypus has been named because it has many feet. It uses its gills as feet and hands, and its tail, which is two-pronged and is pointed, while mating. They are very pleased with smell, and they eat the flesh of shellfish. They carry everything into their house and then separate the shells from the red meat. It hunts the small fish which are swimming near the shells. You season a cooked octopus with pepper and asafetida.

Platina also has this to add: Whatever way you cook it, you will say it is bad. Doesn’t seem to much point with such a conclusion.

Meanwhile, The Book of Sent Sovi, a 14th-century Catalan text, gives this recipe:

To Stuff Octopus – If you want to stuff octopus or squid, take the octopus and wash it well, boil it, cut off the arms, and take out what is inside. Chop the arms all together with parsley, mint, marjoram and other good herbs. You can chop another kind of fish if the tentacles are not enough. Put in the best spices that you can find. Make sure that the octopus is cleaned well. Put in the stuffing, and put in raisins and scalded garlic and fried onion. Then make almond milk with the broth that has boiled the fish, and put it in a bowl or a casserole together with the octopus; in the milk you can put a little verjuice and good spices, the best you might have, and oil. You can cook it in the oven or on iron trivet with live coals beneath.

If you’re just dying for medieval cooked octopus, that sounds like an interesting recipe to work out.

Via Medievalists.

In exciting news, the Newberry has opened up access to 1.7 million historical images!

The Newberry has announced a major revision to its policy regarding the re-use of collection images: images derived from collection items are now available to anyone for any lawful purpose, whether commercial or non-commercial, without licensing or permission fees to the library.

You can read much more here.

Medieval Courses Online.

There is now a unique range of medieval and Tudor courses which can be downloaded or followed online, complete with the full text from www.medievalcourses.com – once registered students have unlimited access to study at their own pace, and can complete online quizzes at the end of each module. The courses are professionally produced in thirty minute lessons and include up to 11 hours of teaching, plus bonus materials, reading lists and links to other resources. The tutors are all established experts in their field.

The courses are all very reasonably priced. You can read much more, including a summary of the offered courses here.

The Map of European Culinary Horrors.

Map created by Yanko Tsvetkov from Atlas of Prejudice 2: Chasing Horizons.

I have to say, this made me laugh. One of my great grandmothers had a great love of blood based dishes, but I never did develop a taste for them. Out of all these, I don’t think Kyselo sounds bad at all, and that’s coming from someone who is not a fan of cooked mushrooms.

While European food has a very positive international reputation, it’s not all steak frites and pasta. As the map above shows, the continent also has its fair share of disgusting dishes and culinary horrors.

The map is the work of Yanko Tsvetkov and appears in Atlas of Prejudice 2: Chasing Horizons (also be sure to check out his first book Atlas of Prejudice: Mapping Stereotypes, Vol. 1)

You can see a linked list of all the foods in the map here, if you’re looking for more culinary info. Interesting reading all the way around! One thing is absolutely certain – there is absolutely nothing which would induce me to try maggot cheese. There are just some lines not to be crossed. :D

How To Play Your Food.

Toni Patanen – Darude Sandstorm (cover).

Toni Patanen aka Pupsi, also makes ocarinas, which you can see and buy at Sauna Ocarina, handmade in Helsinki.

Have An Apple Tree? Get Out Your Toast!

Toast swinging from an apple tree. Richard Gillin/(CC BY-SA 2.0.

I do have an apple tree, so I’ll have to get some bread toasted, have some nice cider to pour and drink, and make a lot of noise.

After the New Year’s champagne is drunk and the Christmas tree is set out on the curb, the holiday season feels emphatically over. But in many apple-growing regions, there’s still one last celebration in January. Instead of champagne, the drink is hard cider. And instead of decorating a chopped-down pine, revelers tromp into apple orchards to drink and encourage a good harvest.

Apple wassailing, which has origins in southeast and southwest England, features a procession to the best apple tree in the orchard. There, revelers sing to the tree, decorate it with slices of toast to feed good spirits (and birds), and shoot rifles to scare away demons. Christmas-carolers may be familiar with the term “wassail.” An old Anglo-Saxon term for “Be in good health,” it became shorthand for both carolling and a spiced hot drink, made with either ale or cider. While pouring cider around tree roots, everyone usually shares a fanciful bowl of wassail.

You can read more about these apple tree traditions at Atlas Obscura. They date back about 500 years, and no need to worry about having missed it:

Often, it’s celebrated on January 5, which is Twelfth Night, the last day of the Twelve Days of Christmas. But Twelfth Night used to be on January 17. When the British switched from the ancient Julian calendar to the Gregorian system, though, in 1752, many counties kept the tradition on the old date. (If you live in an apple-growing area, you can celebrate twice.)