Castles. Ye olde Gaffers. Christobel and Peters Homepage. Under ConstructionOld Russian Helmets 10-13th cent.last revision 14.06.06 Relics of the Varangianslast update 6.9.08 Viking Shields from Archaeology From Varangian Voice no. 35, May 1995, LAST UPDATE 30.09.11. Russian Temple Ringspublished in Varangian Voice no. 53, February 2000 Byzantine Tablewarelast update 27.11.99 Varangian on an Ivory Panel? Byzantine Coinagereprinted from Varangian Voice no. 27, May 1993 Byzantine Infantry Formationsby Graeme Walkerreprinted from Varangian Voice no. 49, November 1998 Glimpsing the Byzantine Infantrymanin preparation Byzantine Lamellar Armourreprinted from Varangian Voice no. 49, November 1998 ROMAN COSTUME GUIDEfrom 'Radical Romans' site - rescued from oblivion by public request... last update 15.03.04 By Popular Demand!
LinksWe’re medievalists, in case you hadn’t guessed. New Varangian Guard at Armidale living history weekend, Easter 1998. NVG Miklagard HomepageThis is the club we belong to. Christobel helped make an ad for Nintendo! Bede. Bede (/ˈbiːd/ BEED; Old English: Bǣda or Bēda; 672/673 – 26 May 735), also referred to as Saint Bede or the Venerable Bede (Latin: Bēda Venerābilis), was an English monk at the monastery of Saint Peter at Monkwearmouth and its companion monastery, Saint Paul's, in modern Jarrow (see Monkwearmouth-Jarrow), Northeast England, both of which were located in the Kingdom of Northumbria.
He is well known as an author and scholar, and his most famous work, Historia ecclesiastica gentis Anglorum (The Ecclesiastical History of the English People) gained him the title "The Father of English History". In 1899, Bede was made a Doctor of the Church by Leo XIII, a position of theological significance; he is the only native of Great Britain to achieve this designation (Anselm of Canterbury, also a Doctor of the Church, was originally from Italy).
Life[edit] Almost everything that is known of Bede's life is contained in the last chapter of his Historia ecclesiastica, a history of the church in England. Medieval cuisine. A group of travellers sharing a simple meal of bread and drink; Livre du roi Modus et de la reine Ratio, 14th century.
A type of refined cooking developed in the late Middle Ages that set the standard among the nobility all over Europe. Common seasonings in the highly spiced sweet-sour repertory typical of upper-class medieval food included verjuice, wine and vinegar in combination with spices such as black pepper, saffron and ginger.
These, along with the widespread use of sugar or honey, gave many dishes a sweet-sour flavor. Almonds were very popular as a thickener in soups, stews, and sauces, particularly as almond milk. Dietary norms[edit] The cuisines of the cultures of the Mediterranean Basin had since antiquity been based on cereals, particularly various types of wheat. The Church[edit] During the Middle Ages it was believed that beaver tails were of such a fish-like nature that they could be eaten on fast days; Livre des simples médecines, ca. 1480.
Class constraints[edit] Wine[edit] A Corner of Tenth-Century Europe.