Anette Pedersen
What's For Dinner: Typical Dishes From 1632.
From: Grantville Gazette, Volume 18
You can't know you don't like it unless you try it . . .
The Importance of Having a Pig: Food and Preservation in 1632
From: Grantville Gazette, Volume 17
Getting set for winter . . .
Tell Me What You Eat, and I'll Tell You Who You Are
From: Grantville Gazette, Volume 16
More on food and diet in Early Modern Europe.
The Feast
From: Grantville Gazette, Volume 10
Guildmaster B in a fair-sized northern European town is giving a party to celebrate his second son's engagement to the daughter of another guildmaster. Come and let me show you what's going on.
The Daily Beer
From: Grantville Gazette, Volume 9
Beer was food. Before the potato arrived in Northern and Central Europe, barley, rye and oats were the main sources of nutrients. Of these, barley was the easiest and most robust crop. Barley isn't that good as bread or porridge, so almost the entire harvest was brewed into beer.
A Question of Faith
From: Grantville Gazette, Volume 8
Johannes Grunwald jumped up from the table with a gasp and spun around quickly, sending several maps and notes to the floor. “Sorry, I wasn’t expecting anybody. It’s rather late.” He looked at the elegant young man in the doorway, and relaxed slightly.

