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What Kings Ate and Wizards Drank
A Fantasy Lover's Food Guide Equal parts writer's guide, comedy, and historical cookbook, fantasy author Krista D. Ball takes readers on a journey into the depths of epic fantasy's obsession with rabbit stew and teaches them how to catch the blasted creatures, how to move armies across enemy territories without anyone starving to death, and what a medieval pantry should look like when your heroine is seducing the hero.
Learn how long to cook a salted cow tongue, how best to serve salt fish, what a "brewis" is (hint: it isn't beer), how an airship captain would make breakfast, how to preserve just about anything, and why those dairy maids all have ample hips.
What Kings Ate will give writers of historical and fantastical genres the tools to create new conflicts in their stories, as well as add authenticity to their worlds, all the while giving food history lovers a taste of the past with original recipes and historical notes.
Learn how long to cook a salted cow tongue, how best to serve salt fish, what a "brewis" is (hint: it isn't beer), how an airship captain would make breakfast, how to preserve just about anything, and why those dairy maids all have ample hips.
What Kings Ate will give writers of historical and fantastical genres the tools to create new conflicts in their stories, as well as add authenticity to their worlds, all the while giving food history lovers a taste of the past with original recipes and historical notes.
252 pages, Paperback
First published October 31, 2012
63 people are currently reading
970 people want to read
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Displaying 1 - 30 of 81 reviews
February 5, 2022
Yes indeed, there most definitely are very many fun and enlightening food, historical and cultural factoids presented in What Kings Ate and Wizards Drank and author Krista D. Ball certainly shows in her guidebook for writers of fantasy and historical novels how essential it is and how much research it can and even should be taking to make a given work of fantastical or historical fiction appear sufficiently realistic and authentic with regard to food and beverage choices. So for example, Ball shows that foraging for meals, that hunting when travelling, whilst on the road would and should generally take a lot of time, energy and very much know-how and that indeed far too often, many budding writers either err with regard to food and drink depictions being anachronistic or make their procurements appear as too ridiculously easy to be considered realistic both with regard to historical reality and also with regard to how in say a fantasy set in a Medieval British type of area, finding food and drink is often featured as too simplistically easy or too modern, too current times seeming in set-up and scope.
However and even though I have indeed found What Kings Ate and Wizards Drank quite enjoyable and diverting, aside from there being rather too many typos, syntax and word meaning gaffes to be encountered (nothing horrible and overly extreme, to be sure, but I do think that What Kings Ate and Wizards Drank could be a lot better and tighter with a bit of extra editing), in my opinion, to really show writers what NOT to do, a few actual and bona fide story examples of writers using anachronistic or unrealistic food and beverage descriptions would make the guidelines used by Krista D. Ball feel more immediate and concretely demonstrate to hopeful fantasy and historical fiction writers how not doing sufficient food and beverage based research and how making food and drink depictions unrealistic with regard to time and place can easily ruin an otherwise enjoyable and wonderful storyline (but of course, if the author, if Krista D. Ball were to use actual writing gaffe examples she has gleaned from perused novels, this could possibly be considered unacceptable and maybe even illegal).
However and even though I have indeed found What Kings Ate and Wizards Drank quite enjoyable and diverting, aside from there being rather too many typos, syntax and word meaning gaffes to be encountered (nothing horrible and overly extreme, to be sure, but I do think that What Kings Ate and Wizards Drank could be a lot better and tighter with a bit of extra editing), in my opinion, to really show writers what NOT to do, a few actual and bona fide story examples of writers using anachronistic or unrealistic food and beverage descriptions would make the guidelines used by Krista D. Ball feel more immediate and concretely demonstrate to hopeful fantasy and historical fiction writers how not doing sufficient food and beverage based research and how making food and drink depictions unrealistic with regard to time and place can easily ruin an otherwise enjoyable and wonderful storyline (but of course, if the author, if Krista D. Ball were to use actual writing gaffe examples she has gleaned from perused novels, this could possibly be considered unacceptable and maybe even illegal).
March 18, 2018
This non-fiction flows smoothly, it's fun to read and quite informative, even for a casual eater and city girl like me. It's geared towards authors, but it's an engaging read for the layman, too.
Krista Ball manages to season what otherwise could be an essay on meals and survival with the right amount of sparkling humor, and the book's themed chapters are well-sequenced. Maybe I'm biased, because I've always been a sucker for logistics, and I cannot speak for the accuracy, but the facts and pieces of advices expounded felt realistic and ground in common sense (or cookbooks).
From now on I'm sure I'm going to pay more attention about the diet of questing heroes or the produce in market stalls while reading historical and fantasy fiction (and raise eyebrows at bags of holding!).
I picked this up for a reading challenge and I'm very satisfied by my choice. Don't read on an empty stomach or if you are uncomfortable with the full gamut of edibles and trades. I'm serious.
At its heart, this is a writer’s guide. It just happens to also be a comedy and a historical cookbook. Three for the price of one, if you will.
Krista Ball manages to season what otherwise could be an essay on meals and survival with the right amount of sparkling humor, and the book's themed chapters are well-sequenced. Maybe I'm biased, because I've always been a sucker for logistics, and I cannot speak for the accuracy, but the facts and pieces of advices expounded felt realistic and ground in common sense (or cookbooks).
From now on I'm sure I'm going to pay more attention about the diet of questing heroes or the produce in market stalls while reading historical and fantasy fiction (and raise eyebrows at bags of holding!).
I picked this up for a reading challenge and I'm very satisfied by my choice. Don't read on an empty stomach or if you are uncomfortable with the full gamut of edibles and trades. I'm serious.
At its heart, this is a writer’s guide. It just happens to also be a comedy and a historical cookbook. Three for the price of one, if you will.
June 28, 2020
Ένα πολύ διασκεδαστικό βιβλιαράκι, δώρο από ένα πολύ αγαπημένο πλάσμα. Λέει πολλά πράγματα που το 90% των συγγραφέων τα αγνοούν, ακόμα κι αν τα έχουν κάνει έστω μια φορά στη ζωή τους κι οι ίδιοι. Πχ, το περίφημο rabbit stew που ενοχλεί τόσο πολύ την συγγραφέα όταν βλέπει να το τρώνε ήρωες που τρέχουν να ξεφύγουν από μια ομάδα ορκ. Ακόμα κι αν δεν ξέρεις ότι θέλει τουλάχιστον δυο-τρεις μέρες να πιάσεις έναν λαγό, ειδικό τρόπο να τον γδάρεις και να του αφαιρέσεις τα εντόσθια για να μη σε φάνε τα τσακάλια κι οι σφήκες, καύσιμα, κατσαρόλια, αλάτι και λαχανικά για να τον μαγειρέψεις, αν έχεις έστω μια φορά φτιάξει κουνέλι στιφάδο (κουνέλι, όχι λαγό που είναι τρεις φορές πιο σκληρός) θα ξέρεις ότι ακόμα και με χύτρα ταχύτητας θέλει μια ωρίτσα βράσιμο το χρυσό μου για να τρώγεται.
Χοντρικά, πέρασα πολύ καλά, αλλά δυστυχώς δεν μου είπε πολλά περισσότερα απ' όσα γνώριζα ήδη. Το συστήνω σε όλους τους συγγραφείς του φανταστικού, αλλά και σε όσους γράφουν ιστορικό μυθιστόρημα. Προσοχή μόνο (αν και το λέει και μέσα) γιατί επικεντρώνεται κυρίως στην κεντροδυτική μεσαιωνική Ευρώπη.
Χοντρικά, πέρασα πολύ καλά, αλλά δυστυχώς δεν μου είπε πολλά περισσότερα απ' όσα γνώριζα ήδη. Το συστήνω σε όλους τους συγγραφείς του φανταστικού, αλλά και σε όσους γράφουν ιστορικό μυθιστόρημα. Προσοχή μόνο (αν και το λέει και μέσα) γιατί επικεντρώνεται κυρίως στην κεντροδυτική μεσαιωνική Ευρώπη.
May 27, 2014
When I start in on a relatively dry historical subject like food, I don't generally expect to get much more out of the reading experience than the facts. I definitely don't expect to be entertained (or, if I am entertained, I don't expect the facts to be overflowing). So this book is a jolly fun surprise. It never claims to be anything approaching a definitive guide, but it's absolutely overflowing with interesting tidbits and common pitfalls to avoid. I enjoyed every bit of it and came away with dozens of ideas for my historical and speculative novels.
November 11, 2012
This is meant to be a guide for Fantasy writers that improves the versimillitude of their stories by describing food acquisition, composition and storage throughout history. Since I am an unapologetic foodie and an unashamed history buff the History of Food has always been one of my quirky passions. The History of Food is very much the history of humanity as well and I adore reading about it, pondering it and discussing it. My favourite Epic Fantasy novels–The Song Of Ice And Fire series by George R.R. Martin hooked me in no small part with their well-researched and accurate detailing of foodstuffs in the medieval period.
This book is not meant to be exhaustive, and I didn’t expect it to be overly detailed. I was prepared for it to be a survey course (heh) so it isn’t the lack of scope that I find bothersome.
The problem is that this book seems to have had absolutely no editing whatsoever. Now, I don’t mean that it’s full of typos. I don’t think I saw a single typographical error. Grammar…now that’s a different story. The word “less” appears when it should be the word “fewer” (i.e. ‘less seed potatoes’) and some other quirks popped up here and there. But the real problem was the structure. Theoretically there are different chapters that presume to address different aspects of historical food. But the author has a few pet ideas which she repeats to the point of making me want to stab myself in the eye.
-Lambs aren’t served at Yule / Christmas
-Berries become ripe at different times
-Cheese is made from rennet, which is made from calves’ stomachs
These are just three of the ideas which get repeated at least five times each, in many cases almost out of context. The statements would be made, and as a reader of nonfiction I’d expect her to continue with the thesis she had just advanced. But she more often than not meanders to yet another reference of her work in homeless shelters or her fantastic berry garden. It reminded me the way my first boyfriend could turn every conversation back to baseball.
I don’t regret buying this book. I don’t regret reading this book. I’ll still recommend it to others because it is fun and not too time consuming. But just like that first boyfriend, while I have fond memories of our good times together I’m still glad I’m not committed to this book for the long term.
This book is not meant to be exhaustive, and I didn’t expect it to be overly detailed. I was prepared for it to be a survey course (heh) so it isn’t the lack of scope that I find bothersome.
The problem is that this book seems to have had absolutely no editing whatsoever. Now, I don’t mean that it’s full of typos. I don’t think I saw a single typographical error. Grammar…now that’s a different story. The word “less” appears when it should be the word “fewer” (i.e. ‘less seed potatoes’) and some other quirks popped up here and there. But the real problem was the structure. Theoretically there are different chapters that presume to address different aspects of historical food. But the author has a few pet ideas which she repeats to the point of making me want to stab myself in the eye.
-Lambs aren’t served at Yule / Christmas
-Berries become ripe at different times
-Cheese is made from rennet, which is made from calves’ stomachs
These are just three of the ideas which get repeated at least five times each, in many cases almost out of context. The statements would be made, and as a reader of nonfiction I’d expect her to continue with the thesis she had just advanced. But she more often than not meanders to yet another reference of her work in homeless shelters or her fantastic berry garden. It reminded me the way my first boyfriend could turn every conversation back to baseball.
I don’t regret buying this book. I don’t regret reading this book. I’ll still recommend it to others because it is fun and not too time consuming. But just like that first boyfriend, while I have fond memories of our good times together I’m still glad I’m not committed to this book for the long term.
January 1, 2015
This book was written as a writer's guide for those that write fantasy or historical fiction, but it's also an interesting read for foodies, and people like myself, who enjoy historical fiction. It covers the general history of food, with an overview of the politics a logistics of food (such as feeding an army), food preservation, and what types of foods would be available in various time periods and climates.
The prose is easy to read, well-researched, and also humorous. There are even a few recipes if you wanted to try to make a Medieval dish or two yourself. While they are not recipes I would consider making, it was interesting to see how some of the dishes I've read about people eating in books were actually made.
Reading this book also gave me a deep appreciation at how easy we have it when it comes to having access to a wide variety of foods today. Even cooking a meal entirely from scratch today could be considered "fast" food, if you compare it to how long it could take to get a meal to the table centuries ago, back when people cooked over fires instead of using stoves.
It also made me appreciate all the research that goes into writing a good historical fiction story; the authors don't only have to research the obvious historical facts of the time period they are writing about, but also the more mundane details of the day to day life of the people living then, the details that are often left out of the history books.
The prose is easy to read, well-researched, and also humorous. There are even a few recipes if you wanted to try to make a Medieval dish or two yourself. While they are not recipes I would consider making, it was interesting to see how some of the dishes I've read about people eating in books were actually made.
Reading this book also gave me a deep appreciation at how easy we have it when it comes to having access to a wide variety of foods today. Even cooking a meal entirely from scratch today could be considered "fast" food, if you compare it to how long it could take to get a meal to the table centuries ago, back when people cooked over fires instead of using stoves.
It also made me appreciate all the research that goes into writing a good historical fiction story; the authors don't only have to research the obvious historical facts of the time period they are writing about, but also the more mundane details of the day to day life of the people living then, the details that are often left out of the history books.
March 20, 2018
Being non-fiction, What Kings Ate and Wizards Drank wasn’t the type of book I’d normally read. I picked it up for r/fantasy’s “fantasy related non-fiction” bingo square, and ended up quite enjoying. Due to a sudden genre change, lack of plot, and characters not actually existing, I’ve had to scrap my normal review template.
If the name hadn’t given some indication as to what the book’s about, What Kings Ate and Wizards Drank is about… what kings ate and wizards drank. Krista goes into an in-depth analysis of the history of food and drink, and how that applies to people writing historically accurate novels. It’s a very interesting and informative guide to food that talks about foraging, eating while travelling, eating in cities, farming, famine, and basically everything else you can think of.
Whilst this book mostly targets aspiring fantasy/historical fiction authors, it still provides a very interesting insight into the history of food, and how it helped shape societies in different locations and time periods.
It also comes with a humorous commentary from Krista as she talks about food and her own experimentation with older styles of cooking, and the recipes that have since been created. Now, I haven’t tried any of these recipes, but I’ve seen Krista’s twitter feed, and her food does look really good.
Setting
Fantasy worlds everywhere.
Characters
The MC of whatever book you happen to be writing.
Plot
Plot? What plot? Build your own adventure!
Other Thoughts
My other thoughts in this case can pretty much be summed up in the following warnings:
This book will probably make you hungry
You may be inspired to try living in the bush for the next 3 weeks to see what it’s like
Potential to be inspired to write a novel about the above point
You might become a better writer
Audience
This book is probably best for people who like:
* Food
* History
* Fantasy
If the name hadn’t given some indication as to what the book’s about, What Kings Ate and Wizards Drank is about… what kings ate and wizards drank. Krista goes into an in-depth analysis of the history of food and drink, and how that applies to people writing historically accurate novels. It’s a very interesting and informative guide to food that talks about foraging, eating while travelling, eating in cities, farming, famine, and basically everything else you can think of.
Whilst this book mostly targets aspiring fantasy/historical fiction authors, it still provides a very interesting insight into the history of food, and how it helped shape societies in different locations and time periods.
It also comes with a humorous commentary from Krista as she talks about food and her own experimentation with older styles of cooking, and the recipes that have since been created. Now, I haven’t tried any of these recipes, but I’ve seen Krista’s twitter feed, and her food does look really good.
Setting
Fantasy worlds everywhere.
Characters
The MC of whatever book you happen to be writing.
Plot
Plot? What plot? Build your own adventure!
Other Thoughts
My other thoughts in this case can pretty much be summed up in the following warnings:
This book will probably make you hungry
You may be inspired to try living in the bush for the next 3 weeks to see what it’s like
Potential to be inspired to write a novel about the above point
You might become a better writer
Audience
This book is probably best for people who like:
* Food
* History
* Fantasy
May 9, 2018
What Kings Ate and Wizards Drank is nominally for fantasy writers--Krista did your food-related research for you, so you don't have to!--but fantasy fans will enjoy it as well.
This is a well-researched, scholarly-yet-snarky book that's amusing to read. What sort of food did people have access to in the pre-industrial world? Of that, what could a protagonist actually take on a journey besides dried beef and lembas? How would they cook without Samwise Gamgee's pots and pans? What if it's winter? If the protagonist is leading an army, what then? How to feed them? If any of these questions spark your interest, good news! This book addresses them.
Do you want some authentic recipes to cook for your next fantasy book club meetup? Or do you want to see somebody else cook those dishes because you know that if you tried it would be a ton of work and you'd fail miserably anyway? Krista has you covered!
Do you like having that sense of smug superiority knowing that a fantasy writer got their worldbuilding wrong, that you know more about the period they're writing about than they do? This book is for you!
Are you a writer and don't want a bunch of know-it-all fans lording their medieval food knowledge over you? You need this book!
This is a well-researched, scholarly-yet-snarky book that's amusing to read. What sort of food did people have access to in the pre-industrial world? Of that, what could a protagonist actually take on a journey besides dried beef and lembas? How would they cook without Samwise Gamgee's pots and pans? What if it's winter? If the protagonist is leading an army, what then? How to feed them? If any of these questions spark your interest, good news! This book addresses them.
Do you want some authentic recipes to cook for your next fantasy book club meetup? Or do you want to see somebody else cook those dishes because you know that if you tried it would be a ton of work and you'd fail miserably anyway? Krista has you covered!
Do you like having that sense of smug superiority knowing that a fantasy writer got their worldbuilding wrong, that you know more about the period they're writing about than they do? This book is for you!
Are you a writer and don't want a bunch of know-it-all fans lording their medieval food knowledge over you? You need this book!
January 13, 2013
This book saved my bacon. Seriously. I write historical fiction, and my second novel was set in the late medieval era. Since I love to cook, I do a lot of research on the history of cooking, so I had several of the books listed in the bibliography. However, Krista Ball did such a fantastic job of describing a range of issues about food on fantasy and historical fiction that I saw some aspects of this topic in an entirely new light. Just before my novel was published, I made several important changes based on what I learned in her book. Very detailed and accessible, What Kings Ate and Wizards Drank is a must-read for anyone interested in food in historical fiction or fantasy. The author was clearly passionate about the topic, and I think this could have easily been another couple of hundred pages longer. Fortunately, the extensive bibliography will keep me busy for a long time to come. I could go on and on about exactly HOW useful this book was to me, but I think I'll save that for a blog post in my food in historical fiction series. :)
October 17, 2017
It's the first book I've read that includes appendices just as engaging as the rest of the text.
May 5, 2020
I can't remember exactly when What Kings Ate floated past me, but given my love of both fantasy and historical foodstuffs I knew it was going to be a hit.
What to Expect
A non-fiction that's still light-hearted, both informative and entertaining. The author covers many aspects of food throughout history as a way to enhance both fantasy and historical fiction. Though primarily aimed at writers, it would appeal to readers of these genres too - to anyone who loves to know more about how humans lived in different periods. As an author who writes historical fantasy blends (or at least uses real history to greatly influence his fantasy worlds), I found this an excellent starter on the subject.
What I liked
I like the tone of the book, how the Ball managed to thread humour into it. This is obviously a well researched work - not academic, but rather just the right balance to expose authors and readers to original sources. It's as delightful as it is instructive.
I find that food is such an important aspect of storytelling and worldbuilding (it's not a fetish, I swear), and I notice when it's missing. I welcome any work that helps expand understanding and improves fantasy and historical fiction.
What to be aware of
The subject is vast, and naturally can't be fully covered in a single volume. Ball focuses on medieval(ish) Britain as the most common fantasy background, and though she does include references to other periods and times they are not the focus.
Also, due to the scope, treat this as a starter. It should expose you to the concerns people had around food (which, let's face it, is one of the prime drivers of history) throughout the ages. It is still up to the author to research their own chosen time period and region, and then to integrate it in a meaningful way to enhance their writing.
Felix's Review
Felix sees nothing wrong with larks tongues in aspic, though he did get confused with references to Roman risotto and would like to point out that the bodily humours are related to but not the same as the four elements. (We think it's an artefact of the editors trying to reign the author, rather than any fault on her part).
Summary
Highly recommended to anyone - reader or author - who notices food in fantasy and historical fiction, and is a tad over all taverns serving venison stew and all wilderness providing for roast rabbit dinners.
--
Assaph Mehr, author of Murder In Absentia: A story of Togas, Daggers, and Magic - for lovers of Ancient Rome, Murder Mysteries, and Urban Fantasy.
What to Expect
A non-fiction that's still light-hearted, both informative and entertaining. The author covers many aspects of food throughout history as a way to enhance both fantasy and historical fiction. Though primarily aimed at writers, it would appeal to readers of these genres too - to anyone who loves to know more about how humans lived in different periods. As an author who writes historical fantasy blends (or at least uses real history to greatly influence his fantasy worlds), I found this an excellent starter on the subject.
What I liked
I like the tone of the book, how the Ball managed to thread humour into it. This is obviously a well researched work - not academic, but rather just the right balance to expose authors and readers to original sources. It's as delightful as it is instructive.
I find that food is such an important aspect of storytelling and worldbuilding (it's not a fetish, I swear), and I notice when it's missing. I welcome any work that helps expand understanding and improves fantasy and historical fiction.
What to be aware of
The subject is vast, and naturally can't be fully covered in a single volume. Ball focuses on medieval(ish) Britain as the most common fantasy background, and though she does include references to other periods and times they are not the focus.
Also, due to the scope, treat this as a starter. It should expose you to the concerns people had around food (which, let's face it, is one of the prime drivers of history) throughout the ages. It is still up to the author to research their own chosen time period and region, and then to integrate it in a meaningful way to enhance their writing.
Felix's Review
Felix sees nothing wrong with larks tongues in aspic, though he did get confused with references to Roman risotto and would like to point out that the bodily humours are related to but not the same as the four elements. (We think it's an artefact of the editors trying to reign the author, rather than any fault on her part).
Summary
Highly recommended to anyone - reader or author - who notices food in fantasy and historical fiction, and is a tad over all taverns serving venison stew and all wilderness providing for roast rabbit dinners.
--
Assaph Mehr, author of Murder In Absentia: A story of Togas, Daggers, and Magic - for lovers of Ancient Rome, Murder Mysteries, and Urban Fantasy.
July 27, 2017
First off, this is an amazing resource for Fantasy/Historical Fiction writers and I'd absolutely encourage anyone who is even vaguely interested in writing a novel of that nature to invest in a copy. It's a goldmine of useful information regarding the logistics of food and travel, details you haven't thought of, etc. But more importantly, inspiration. Ball's attention to detail and her creativity serves very well as a springboard for your own ideas. I'm not a writer, but I found myself coming up with my own thoughts on fantasy races, culture and religions based on the prompts in this book. I'm half tempted to write them down.
There's plenty to enjoy here for non-writers, too. The information presented does get a little dry in places, but only occasionally and to be fair it's a subject so broad that it's easy to lose momentum when getting into the nitty-gritty of it. But for the most part, Ball's tone is light and witty, and the register is IMO pretty spot on. It feels almost like hanging out with a friend and having a chuckle while they tell you about their pet peeves on a subject that they know plenty about. In other words, pretty damn fun. As someone who loves to cook, bake, and brew beer, I found it to be an enjoyable and often fascinating read. History fans will enjoy reading about the difficulties that processing and storing food presented to the commoners in years past.
On the whole I'd recommend it to anyone who likes their entertainment to teach them a thing or two.
There's plenty to enjoy here for non-writers, too. The information presented does get a little dry in places, but only occasionally and to be fair it's a subject so broad that it's easy to lose momentum when getting into the nitty-gritty of it. But for the most part, Ball's tone is light and witty, and the register is IMO pretty spot on. It feels almost like hanging out with a friend and having a chuckle while they tell you about their pet peeves on a subject that they know plenty about. In other words, pretty damn fun. As someone who loves to cook, bake, and brew beer, I found it to be an enjoyable and often fascinating read. History fans will enjoy reading about the difficulties that processing and storing food presented to the commoners in years past.
On the whole I'd recommend it to anyone who likes their entertainment to teach them a thing or two.
June 15, 2017
My biggest food related problem is that the Super Stop & Shop within walking distance of my house doesn't carry one kind of cookie I really like, so once and awhile I'll drive the 10 minutes to the Shop-Rite and buy a few boxes. But if I need a kiwi or a jar of molasses at 3:30 a.m. on a Sunday in January, that's no problem at all. Go America.
This was an interesting book to read. There's a great deal about food that we all take for granted, and while I've learned enough over the years that nothing in this shocked me, it still left me thoughtful. It was also a lot of fun to read, as I would expect from Krista Ball.
It also reminded me why, the time I played a D&D campaign where the DM was rigorous about food and carry weight issues, I very quickly took a feat that meant I didn't need to eat or drink. While I appreciate realism, there are times I want to just not worry about it and enjoy the story.
This was an interesting book to read. There's a great deal about food that we all take for granted, and while I've learned enough over the years that nothing in this shocked me, it still left me thoughtful. It was also a lot of fun to read, as I would expect from Krista Ball.
It also reminded me why, the time I played a D&D campaign where the DM was rigorous about food and carry weight issues, I very quickly took a feat that meant I didn't need to eat or drink. While I appreciate realism, there are times I want to just not worry about it and enjoy the story.
July 31, 2017
For me, the fantasy-reader with some interested in history, this book was entertaining but also all over the place. It's sorted by topic (feasts, food for marching armies, drinks etc.) and in each chapter, you get examples from different periods (western/Great Britain-centric since that's the author's area of expertise and the basis for most fantasy novels). They can range from ancient Egypt to the Napoleonic wars but don't go into much detail. Though she does provide a good bibliography (which includes a fair number of free sources). I did enjoy the overall style (the perfect mix of facts and humor) but did I really get anything out of it? I'm not going to laugh at every fantasy-author who writes a story where the group of heroes live off rabbit stew on their journey. (But perhaps at all those who keep hunting deer...I had never realized just how much wrong there is with that).
Now for me, the person who knows that it's almost certain that she will never write that fantasy story but who nevertheless keeps thinking about it, this book is great. It's a good starting point (and tells you where to look further) and also poses some questions. Some of those could easily be the basis for a whole novel, others are more along the line of 'you should probably know how this works in your world' and yet others give suggestions for problems your heroes could run into while adventuring.
It is definitely a good resource for writers. With the caveat of 'For writers who have only a vague idea about the world (along the lines of 'Romans/the Middle Ages but with dragons'). Then this book gives some good advice on what to do/avoid while detailing your world. If you already know that your fantasy world is going to be Poland under Bolesław I. but with elves and wizards then you better look up Poland under Bolesław I. because you won't find anything concrete in this (not even for slightly less obscure eras).
I won't call this a must-read because you will find anything this book tells you also in various History for Dummies books but, as said, it is a great starting point and aimed specifically at fantasy writers. (And is really funny).
Now for me, the person who knows that it's almost certain that she will never write that fantasy story but who nevertheless keeps thinking about it, this book is great. It's a good starting point (and tells you where to look further) and also poses some questions. Some of those could easily be the basis for a whole novel, others are more along the line of 'you should probably know how this works in your world' and yet others give suggestions for problems your heroes could run into while adventuring.
It is definitely a good resource for writers. With the caveat of 'For writers who have only a vague idea about the world (along the lines of 'Romans/the Middle Ages but with dragons'). Then this book gives some good advice on what to do/avoid while detailing your world. If you already know that your fantasy world is going to be Poland under Bolesław I. but with elves and wizards then you better look up Poland under Bolesław I. because you won't find anything concrete in this (not even for slightly less obscure eras).
I won't call this a must-read because you will find anything this book tells you also in various History for Dummies books but, as said, it is a great starting point and aimed specifically at fantasy writers. (And is really funny).
March 10, 2021
A good book for reference when looking for ideas about how to incorporate food and drink into your historical fiction or historical fantasy novel.
January 24, 2016
Let this be proof that if a book is well-written and interesting I will persevere over deeply annoying typos, even when they're as frequent as they are here. There are little errors like mentioning eating more berries than you pick (I think that's impossible, unless you don't count windfalls as having been picked), and the best typo in any document EVER, with which I will close this review. Although "drowsy" for (I assume) "dropsy" was pretty good too. But … cellars on ships and root vegetables not in cellars (lofts? Really?) and sentences like " something that is drank" or " was probably drank through a straw" were much too common; the book is crying out for a strong editor. (*makes "call me" motion in author's direction*)
There were also a few things I wondered about – like were "chocolate-dipped beef jerky protein bars" really "passed around at the Battle of Hastings"? (The author's note was "(I'm not even making that up)", but chocolate hadn't made it to Europe by 1066, or even close, so… Er?) And did travelers really have to convince innkeepers of their worthiness? I thought they just took their money up front if they were worried and sent knee-breakers after you if you crossed them.
There was also a sort of odd section on "The Midwife and the Nurse", in which the author indulges in a bit of ranting (like how she was stunned that people she informally polled all (or almost all) thought abortion was purely a modern phenomenon (I'm stunned too)), but never really discusses maternity-related food. It would have been a great place to put things like what food and drink and herbs and concoctions past cultures believed improved fertility or the chances of carrying to term, or helped a new mother "let down" milk, or how babies were weaned, or … etc.
But there were two reasons I persevered. One was the basic intelligence – which can be taken two ways:
And the other was the humor, like the note at the end of the mead recipe to "drink until your mood improves", and the tales of the author's experimentation for research purposes, both pleasant (chocolate for breakfast!) and un (self-ground flour).
Actually, there were three reasons – the third being Newfoundland. The author is – unless my memory is fritzing out – from Newfoundland, Canada – and so is my mother. I've been to visit family several times – and we still have kinfolk on the rock. So when she talks about "gooseberries, partridgeberries, cloudberries, plus blueberries. Oh and screech", I have a big grin on my face; every chance I get I order partridgeberry and cloudberry jam from The Dark Tickle Company and anywhere else I can find it. And screech? Yes, b'y. (Well, no, neither Mom nor I have a screech habit, and I've never been screeched in, but I surely know of it.) The only thing here is that Mom's from Doyles on the west coast, which is apparently much more sheltered than other areas. "Every Canadian reading this book is going to groan and complain that I just perpetuated the frozen tundra myth", she says, and with statements like "People did live in this desolate and harsh region" I suppose she does; I know my grandfather farmed a decent plot of land for decades, and Codroy Valley is lovely. It can actually get quite hot and humid there. (And I never saw fried cod tongues there. When I was a kid the weirdest thing I met with was fries eaten with vinegar instead of ketchup.)
And now, as promised – the Best. Typo. Ever.
"Pemmican is perhaps one of the best-known preserved food stuffs in North America. It's often in the form of beef, bison, or elf jerky, often with BBQ sauce or peppercorns."
Well, the dwarves have cram; perhaps the orcs have elf jerky.
There were also a few things I wondered about – like were "chocolate-dipped beef jerky protein bars" really "passed around at the Battle of Hastings"? (The author's note was "(I'm not even making that up)", but chocolate hadn't made it to Europe by 1066, or even close, so… Er?) And did travelers really have to convince innkeepers of their worthiness? I thought they just took their money up front if they were worried and sent knee-breakers after you if you crossed them.
There was also a sort of odd section on "The Midwife and the Nurse", in which the author indulges in a bit of ranting (like how she was stunned that people she informally polled all (or almost all) thought abortion was purely a modern phenomenon (I'm stunned too)), but never really discusses maternity-related food. It would have been a great place to put things like what food and drink and herbs and concoctions past cultures believed improved fertility or the chances of carrying to term, or helped a new mother "let down" milk, or how babies were weaned, or … etc.
But there were two reasons I persevered. One was the basic intelligence – which can be taken two ways:
And the other was the humor, like the note at the end of the mead recipe to "drink until your mood improves", and the tales of the author's experimentation for research purposes, both pleasant (chocolate for breakfast!) and un (self-ground flour).
Actually, there were three reasons – the third being Newfoundland. The author is – unless my memory is fritzing out – from Newfoundland, Canada – and so is my mother. I've been to visit family several times – and we still have kinfolk on the rock. So when she talks about "gooseberries, partridgeberries, cloudberries, plus blueberries. Oh and screech", I have a big grin on my face; every chance I get I order partridgeberry and cloudberry jam from The Dark Tickle Company and anywhere else I can find it. And screech? Yes, b'y. (Well, no, neither Mom nor I have a screech habit, and I've never been screeched in, but I surely know of it.) The only thing here is that Mom's from Doyles on the west coast, which is apparently much more sheltered than other areas. "Every Canadian reading this book is going to groan and complain that I just perpetuated the frozen tundra myth", she says, and with statements like "People did live in this desolate and harsh region" I suppose she does; I know my grandfather farmed a decent plot of land for decades, and Codroy Valley is lovely. It can actually get quite hot and humid there. (And I never saw fried cod tongues there. When I was a kid the weirdest thing I met with was fries eaten with vinegar instead of ketchup.)
And now, as promised – the Best. Typo. Ever.
"Pemmican is perhaps one of the best-known preserved food stuffs in North America. It's often in the form of beef, bison, or elf jerky, often with BBQ sauce or peppercorns."
Well, the dwarves have cram; perhaps the orcs have elf jerky.
January 18, 2013
Very entertaining, energetic read. Ms. Ball is quite passionate about her chosen subject, even going to the lengths of trying to recreate some of the items she writes about (with varying degrees of success - some of which have quite humorous "calamities" associated with them). A lot of material is presented. A LOT. This is not a book you read and then put away never to look at again. If you want to get it right when working on your story, you're going to have to pull this book out and use it as a reference. Unless you have an amazing memory, you're just not going to be able to file away all of the tidbits of information Ms. Ball writes about.
To some extent, the difficulty in remembering all of the material is due to how the material is presented. Within each topic, the author often bounces around time periods, making it difficult to remember what was available when. You'll want to look over the information in question and verify what/when/where it was available and how it was used. Appendix I in the back is of immense help in keeping seasonal track of what your folks were harvesting, eating and or preserving. Appendix II is useful as an example of what items might be required, and in what quantities, for you medieval noble to put on a proper feast. The book ends with some useful reading suggestions, some of which I may try to hunt down.
In addition to basic food information, Ms. Ball also discusses herbs, medicine and disinfectants, preservation, cooking methods, storage, domestic animals, the politics and social norms associated with food, and even the complications of feeding an army.
Definitely worth reading and keeping as a reference book.
To some extent, the difficulty in remembering all of the material is due to how the material is presented. Within each topic, the author often bounces around time periods, making it difficult to remember what was available when. You'll want to look over the information in question and verify what/when/where it was available and how it was used. Appendix I in the back is of immense help in keeping seasonal track of what your folks were harvesting, eating and or preserving. Appendix II is useful as an example of what items might be required, and in what quantities, for you medieval noble to put on a proper feast. The book ends with some useful reading suggestions, some of which I may try to hunt down.
In addition to basic food information, Ms. Ball also discusses herbs, medicine and disinfectants, preservation, cooking methods, storage, domestic animals, the politics and social norms associated with food, and even the complications of feeding an army.
Definitely worth reading and keeping as a reference book.
March 29, 2020
That was a lot more fun than I thought it would be. I knew it would be interesting but Ball really knows how to make dry non-fiction easy to read. If you like snarky humor with your food reads, you can't go wrong with this wonderful introduction to the foods and drinks of historical (mainly) Britain.
This book is geared more towards writers of fantasy and historical fiction but even if you are not a writer, you will find many interesting facts and recipes!
I was thinking of trying a few...definitely not the Mushroom Ketchup! Eww! Even the cat sprayed it. That tells you something right there. I thought maybe I might try the meat pasties but I don't keep lard (or Crisco) and I'm not a good enough baker to substitute well. Or the Pease Pottage, since hubby bought several bags of split peas instead of lentils for the Coronavirus shut-in, but it seemed bland. Then I thought the Soldiers' Couscous would be a good choice for us! We tend to make Mediterranean/Turkish fare anyway and that would make a good (and easy) meal. I rarely have a whole chicken around, but I think I'll copy the recipe and try it the next time I do! Yum!
This book is geared more towards writers of fantasy and historical fiction but even if you are not a writer, you will find many interesting facts and recipes!
I was thinking of trying a few...definitely not the Mushroom Ketchup! Eww! Even the cat sprayed it. That tells you something right there. I thought maybe I might try the meat pasties but I don't keep lard (or Crisco) and I'm not a good enough baker to substitute well. Or the Pease Pottage, since hubby bought several bags of split peas instead of lentils for the Coronavirus shut-in, but it seemed bland. Then I thought the Soldiers' Couscous would be a good choice for us! We tend to make Mediterranean/Turkish fare anyway and that would make a good (and easy) meal. I rarely have a whole chicken around, but I think I'll copy the recipe and try it the next time I do! Yum!
November 19, 2012
What can I say? I love this book. I wish there was a six star rating for it. Informative, fascinating, funny, what more can one ask from a history guide? But it's not just that. It's also a writer's guide, and as a fantasy writer, I can't tell you how much this book is helping me create a realistic backdrop for my epic fantasy and my steampunk stories. From how to pickle eggs, to what one could find in a medieval market, what a rich man's table looked like and what a poor man would do to feed his family, from what armies ate in the past and when certain fruit and vegetable or meat are available, this book has it all - even great recipes to try.
One last thing: There should be a warning against reading in public. I can't count the times I burst out laughing. *unsafe for reading in public places*
One last thing: There should be a warning against reading in public. I can't count the times I burst out laughing. *unsafe for reading in public places*
February 11, 2016
This is an absolutely brilliant book, which manages to teach you a shocking amount while reading less like a textbook and more like a good conversation with a particularly funny acquaintance. The book is well researched but doesn't go too far into details that wouldn't interest a general audience. My twin, who actually lives for long periods in the woods regularly, was completely in love with the first chapter when I read it to him and dubbed it true to life. It truly feels like you're sitting down with the author to chat about the impracticalities of the hero's journey in most fantasy novels.
I never buy gifts, but I have purchased two copies of this book for friends already and plan to buy more. I am excited to read the sequel as well.
Witty, a quick read, and yet you learn as you laugh. What's not to love?
I never buy gifts, but I have purchased two copies of this book for friends already and plan to buy more. I am excited to read the sequel as well.
Witty, a quick read, and yet you learn as you laugh. What's not to love?
October 26, 2020
2.5 stars
This is another research book that wasn't particularly helpful for me. It's a general overview of writing food in fantasy, and I'm sure is unendingly helpful for many writers, but it's more of a jumping off point for the major ideas. And I do - and have done - lots of my own research, so I already knew pretty much everything thematic in this book.
If you don't know where to start with making sure there's a bit of realism in what you write (like where to source food and what), then this is a really good book for you. If you've already scoured through primary sources for recipes and agricultural calendars, then you won't get anything out of this.
This is another research book that wasn't particularly helpful for me. It's a general overview of writing food in fantasy, and I'm sure is unendingly helpful for many writers, but it's more of a jumping off point for the major ideas. And I do - and have done - lots of my own research, so I already knew pretty much everything thematic in this book.
If you don't know where to start with making sure there's a bit of realism in what you write (like where to source food and what), then this is a really good book for you. If you've already scoured through primary sources for recipes and agricultural calendars, then you won't get anything out of this.
August 10, 2016
Krista Ball does wonders for the non-fiction writers' guide genre! "What Kings Ate" is easy and fun to read while giving important details to keep in mind when writing (or getting ready to research) a fantasy or romance book set in medieval England. For first-timers in these genres, it's a must read! She covers everything from how to feed your soldiers to what the poor ate and preparing for a grand feast. Ball will have you thinking about your characters and world in a new light. I can't wait for the sequel - I hope she writes one ;)
February 24, 2018
Funny and Informative
I've read several of Krista's fiction books, but this was my first experience of her non-fiction. Like her fiction, her sense of humor really shines through and is one of the highlights of her writing. There is a lot of good info in here for authors, just enough to get them considering their world-building and hopefully spark some ideas and further research. As for myself, I think I will be trying out one of the pottage recipes.
I've read several of Krista's fiction books, but this was my first experience of her non-fiction. Like her fiction, her sense of humor really shines through and is one of the highlights of her writing. There is a lot of good info in here for authors, just enough to get them considering their world-building and hopefully spark some ideas and further research. As for myself, I think I will be trying out one of the pottage recipes.
August 10, 2024
Overall, I enjoyed What Kings Ate and Wizards Drank. I met the author two years ago at the Edmonton Expo after attending her Jane Austen panel. She is an intelligent, kind, and funny person. I enjoyed the panel so much that I went to two more of her panels the next year have now read three of her books. I enjoy reading history books, but tend to veer more toward narrative non-fiction. This is the first book I’ve read that’s entirely food related. I should also admit that I don’t write at all. I may not be the target audience for this book, which is part of why I’m not giving it five stars. I read entirely for enjoyment and my ratings are based upon this.
While I can’t confirm the accuracy of the information, the bibliography is quite extensive so I’m well assured that proper attention was given to researching the book. The number of errors caught me a little off guard though, as this book was formally published. I feel as if an editor may have been needed. I also would have liked a glossary. I kept having to Google terms that are not commonly used in English anymore and it would have been nice to not have to put the book down.
Regardless, I still liked the book. It had lots of interesting information. I particularly enjoyed the chapter on medicinal herbs and thought it would contribute nicely to a book where the main character is an assassin or maybe a royal taster. I learned a lot that I hadn’t previously considered, as my food tends to come from the grocery store. There were often times where I felt that more detail would have been nice, as the book tended to stay very broad with its information. Oh, and I should add that Krista tended to make a lot of funny offhanded remarks that gave the book a light, easy tone. It definitely made me laugh a few times.
I would recommend What Kings Ate and Wizards Drank if you’re writing a fantasy, historical romance, or historical fiction novel or are simply interested in how food worked before industrialization and refrigeration. If you already know a lot about the aforementioned subject, this might be a little too general for the information you are seeking. 3.25/5 August 9 2024
While I can’t confirm the accuracy of the information, the bibliography is quite extensive so I’m well assured that proper attention was given to researching the book. The number of errors caught me a little off guard though, as this book was formally published. I feel as if an editor may have been needed. I also would have liked a glossary. I kept having to Google terms that are not commonly used in English anymore and it would have been nice to not have to put the book down.
Regardless, I still liked the book. It had lots of interesting information. I particularly enjoyed the chapter on medicinal herbs and thought it would contribute nicely to a book where the main character is an assassin or maybe a royal taster. I learned a lot that I hadn’t previously considered, as my food tends to come from the grocery store. There were often times where I felt that more detail would have been nice, as the book tended to stay very broad with its information. Oh, and I should add that Krista tended to make a lot of funny offhanded remarks that gave the book a light, easy tone. It definitely made me laugh a few times.
I would recommend What Kings Ate and Wizards Drank if you’re writing a fantasy, historical romance, or historical fiction novel or are simply interested in how food worked before industrialization and refrigeration. If you already know a lot about the aforementioned subject, this might be a little too general for the information you are seeking. 3.25/5 August 9 2024
September 6, 2017
OK, it was a little hard to try to find a non-fiction book for me, but the moment I saw the title for this it screamed out "read me!". I love food, and history, and this is a little book aimed at prospective authors of fantasy so that they will "get the food right". And yes it grabbed my attention!
So basically Ms Ball covers a whole heap of topics relating to the cultures of food - what different types of people ate at different time periods. She concentrates on the "british middle ages" (and even that is a HUGE topic) covering things like when different foods are in season, how different animals were used, and the type of things eaten by different people. Heck, she even includes a few recipes.
I quite liked the style of this book as she writes in a very conversational manner - I can almost imagine sitting in a summery backyard, chatting over tea and scones :) It is full of sly humour and witty observations, which I totally wasn't expecting! Unfortunately for me though, this felt very superficial. Perhaps as I'm not the focus reading group... most of the tidbits she was relating were things that I already knew. But then again, I am a history buff and a cook, so not your average reader in this matter.
Ms Ball never claimed this was a comprehensive book - and states a number of times that this is meant to just whet your appetite (pun intended) about the subject of food and history... So while the bulk of the book felt rather simple to me, I was VERY impressed by how she provided backing material (in the form of footnotes and a grand appendix) which have given me a few score of additional books I need to dig up and read!
You'd like this if : You want a humorous and witty introduction to the history of food, and all the ways it can be applied to fantasy fiction (and how not to fall into obvious pitfalls).
Other Thoughts
I never expected to really enjoy reading this so much - let alone get stared at on the train as I was laughing while reading...
So basically Ms Ball covers a whole heap of topics relating to the cultures of food - what different types of people ate at different time periods. She concentrates on the "british middle ages" (and even that is a HUGE topic) covering things like when different foods are in season, how different animals were used, and the type of things eaten by different people. Heck, she even includes a few recipes.
I quite liked the style of this book as she writes in a very conversational manner - I can almost imagine sitting in a summery backyard, chatting over tea and scones :) It is full of sly humour and witty observations, which I totally wasn't expecting! Unfortunately for me though, this felt very superficial. Perhaps as I'm not the focus reading group... most of the tidbits she was relating were things that I already knew. But then again, I am a history buff and a cook, so not your average reader in this matter.
Ms Ball never claimed this was a comprehensive book - and states a number of times that this is meant to just whet your appetite (pun intended) about the subject of food and history... So while the bulk of the book felt rather simple to me, I was VERY impressed by how she provided backing material (in the form of footnotes and a grand appendix) which have given me a few score of additional books I need to dig up and read!
You'd like this if : You want a humorous and witty introduction to the history of food, and all the ways it can be applied to fantasy fiction (and how not to fall into obvious pitfalls).
Other Thoughts
I never expected to really enjoy reading this so much - let alone get stared at on the train as I was laughing while reading...
February 25, 2019
It’s a super interesting and fun read, I loved it.
Not the best idea to read this while I was travelling as I’m sure I ended up eating 3 times more snacks than would have been reasonable. I can’t believe I’m saying this but medieval food sounds awesome. There was this one thing, that’s common in North America, with ground meat pounder, lard and berries that I can’t quite wrap my head around but I really want to try.
Should have started with this, What Kings Ate is non-fiction, and it’s like a fun history book, mixed in with a cookbook, sprinkled with great images of Krista making a mess of her kitchen, to her dog’s delight.
I enjoyed realizing how much I had no clue. City girl, born and bred here, so about 90% of the info was news to me. Our ancestors were so clever and resourceful. I’m so grateful to have refrigerators and supermarkets so that I can afford to read about making cheese rather than having to spend all my day actually making the cheese.
I really liked the mix of history and food, and also learning about places like Newfoundland which I knew very little about.
I think the level of detail is great for people planning a fantasy world, or Dungeons and Dragons players (might want to sneak a copy to your DM if you’re tired of just bread and cheese at every meal). As an unintended consequence I’m suddenly hit with ideas and planning a fantasy world that would have great food, not much else, but great food.
Not the best idea to read this while I was travelling as I’m sure I ended up eating 3 times more snacks than would have been reasonable. I can’t believe I’m saying this but medieval food sounds awesome. There was this one thing, that’s common in North America, with ground meat pounder, lard and berries that I can’t quite wrap my head around but I really want to try.
Should have started with this, What Kings Ate is non-fiction, and it’s like a fun history book, mixed in with a cookbook, sprinkled with great images of Krista making a mess of her kitchen, to her dog’s delight.
I enjoyed realizing how much I had no clue. City girl, born and bred here, so about 90% of the info was news to me. Our ancestors were so clever and resourceful. I’m so grateful to have refrigerators and supermarkets so that I can afford to read about making cheese rather than having to spend all my day actually making the cheese.
I really liked the mix of history and food, and also learning about places like Newfoundland which I knew very little about.
I think the level of detail is great for people planning a fantasy world, or Dungeons and Dragons players (might want to sneak a copy to your DM if you’re tired of just bread and cheese at every meal). As an unintended consequence I’m suddenly hit with ideas and planning a fantasy world that would have great food, not much else, but great food.
January 4, 2023
Los libros como este son raros y muy difíciles de encontrar, especialmente si están bien escritos y la autora no te aburre a lo largo de más de 250 páginas en las que habla sobre la comida y la influencia que podría tener en tu mundo de fantasía.
Muy útil como material de referencia o para aprender sobre cómo se cocinaba y se conservaban los alimentos en el medioevo. Sin que la autora olvide la influencia de la comida en la vida diaria, militar o de la nobleza. Su acompañamiento por bebidas y cómo esta puede mostrar las costumbres de tu sociedad sin que debas hablar sobre ellas.
El único defecto, y la misma autora lo admite, es que el libro está centrado en ayudar a los escritores que buscan escribir fantasía medieval, por lo que la mayoría de los consejos estarán centrados en esta época. Aunque eso no evita que mencione cómo se hacia en otras épocas y culturas.
Así que si buscas cómo agregar un poco más de realismo a lo que comen tus héroes, deseas mejorar esa parte de tu worldbuilding o simplemente te dio curiosidad el título del libro. What Kings Ate and Wizards Drank es mi recomendación personal.
Muy útil como material de referencia o para aprender sobre cómo se cocinaba y se conservaban los alimentos en el medioevo. Sin que la autora olvide la influencia de la comida en la vida diaria, militar o de la nobleza. Su acompañamiento por bebidas y cómo esta puede mostrar las costumbres de tu sociedad sin que debas hablar sobre ellas.
El único defecto, y la misma autora lo admite, es que el libro está centrado en ayudar a los escritores que buscan escribir fantasía medieval, por lo que la mayoría de los consejos estarán centrados en esta época. Aunque eso no evita que mencione cómo se hacia en otras épocas y culturas.
Así que si buscas cómo agregar un poco más de realismo a lo que comen tus héroes, deseas mejorar esa parte de tu worldbuilding o simplemente te dio curiosidad el título del libro. What Kings Ate and Wizards Drank es mi recomendación personal.
June 12, 2021
This is more of an overview than an in depth guide to what and how people used to eat, but it's a very interesting start to the subject. The book is specifically aimed at writers (fantasy writers in particular), and is really useful to start thinking about the questions of what characters would eat in your world.
I found the information really useful and interesting, and it's given me a bunch of ideas to enrich my own writing. I would definitely recommend this as a starting point - the bibliography at the end has a list of books that could be useful for a more in depth look into some of these subjects.
There are quite a few typos throughout the kindle version of the book, including one where 'meat' is written instead of 'milk'. That was particularly confusing. I found this more of a problem in the latter half of the book, though perhaps that was just where I noticed them.
I'm still giving this four stars, however, because it was utterly fascinating. :)
I found the information really useful and interesting, and it's given me a bunch of ideas to enrich my own writing. I would definitely recommend this as a starting point - the bibliography at the end has a list of books that could be useful for a more in depth look into some of these subjects.
There are quite a few typos throughout the kindle version of the book, including one where 'meat' is written instead of 'milk'. That was particularly confusing. I found this more of a problem in the latter half of the book, though perhaps that was just where I noticed them.
I'm still giving this four stars, however, because it was utterly fascinating. :)
January 19, 2021
A very fun read! Krista D. Ball takes us on an abridged tour of the history of cooking; while mostly intended for fantasy authors hoping for historical accuracy, the book is also a delightful learning experience for those interested in food history.
Covering topics such as food availability by region/season, restrictions due to class systems, how to feed a massive army, what herbs would be used by early midwives, this book has a delightful tongue-in-cheek tone that puts many fantasy tropes into context as part of its explanations.
As a fantasy reader and food scholar, this was a fantastic melding of poking holes in conceptions about early food and painting a picture of the reality of those who eat (read: everyone) in early eras from the Neolithic to the 1800s and stretching the length of the world from Newfoundland to Egypt to ancient China.
Covering topics such as food availability by region/season, restrictions due to class systems, how to feed a massive army, what herbs would be used by early midwives, this book has a delightful tongue-in-cheek tone that puts many fantasy tropes into context as part of its explanations.
As a fantasy reader and food scholar, this was a fantastic melding of poking holes in conceptions about early food and painting a picture of the reality of those who eat (read: everyone) in early eras from the Neolithic to the 1800s and stretching the length of the world from Newfoundland to Egypt to ancient China.
January 28, 2018
If you're looking to write any sort of work of fantasy or historical fiction, then this is the book you need. You will lean more information about food than you have ever wanted to know, or ever should know in some cases, but it is invaluable to any aspiring authors(like myself).
Even if you just enjoy reading fantasy, then you will still enjoy this book. It provides insights into your favorite worlds(Middle Earth, Temerant, Alagaësia, etc.) and why many parts of those worlds may be the way they are and hint towards a bigger picture. This book is made for any fan of fantasy or historical fiction, as well as steam punk sometimes.
Even if you just enjoy reading fantasy, then you will still enjoy this book. It provides insights into your favorite worlds(Middle Earth, Temerant, Alagaësia, etc.) and why many parts of those worlds may be the way they are and hint towards a bigger picture. This book is made for any fan of fantasy or historical fiction, as well as steam punk sometimes.
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