Post(s) tagged with "middle ages"
300 Years of Fossil Fuels in 300 Seconds
via the Post Carbon Institute
Source: energyandwaste
when you see it, it’s even more beautiful
Source: missartistsoul
Twelfth-century Byzantine manuscript of the Hippocratic oath was written out in the form of a cross, relating it visually to Christian ideas
Vielle à roue, fin 17e - début 18e siècle
The hurdy gurdy or hurdy-gurdy is a stringed musical instrument that produces sound by a crank-turned rosined wheel rubbing against the strings. The wheel functions much like a violin bow, and single notes played on the instrument sound similar to a violin. Melodies are played on a keyboard that presses tangents (small wedges, typically made of wood) against one or more of the strings to change their pitch. Like most other acoustic stringed instruments, it has a sound board to make the vibration of the strings audible.
Lysergic Dark Ages
http://www.youtube.com/watch?v=3lKCUuyojDI&feature=fvst
Source: frenchhistory
What People drank in The Middle Ages and Renaissance
Water
Water was rarely drunk due to the difficulties in obtaining clean drinking water (typhoid and other water-borne diseases were highly prevalent). If water had to be drunk, spring water was preferred, as it was less likely to cause disease than river water or still water (pond water). Water was also believed to be bad for the digestion, as they believed that it would chill the stomach and hinder digestion of food.Wine
Wine was believed to be very good for the health, and was commonly drunk with meals as it was also readily produced in many areas in Europe, and easily transported and stored. Good quality wines were the most popular mealtime drink of nobility, although poorer people could sometimes afford low quality wines.Spiced Wines
Spiced or mulled wines were also enjoyed. These were used as an aperitif, or to clear the palate after a meal. Spiced wines were also believed to have medicinal qualities.Hippocras was a red wine which was flavoured with spices such as ginger, cinnamon, sugar, cloves, galingale or nutmeg. Claret was a spiced wine which was often made from a white wine, and was flavoured with cloves, nutmeg, mace, caraway, ginger, pepper and other spices.
Beers and Ales
Beer and ales were very popular drinks, although they were generally consumed by lower class people rather than the nobility (who generally preferred drinking wine).Beer was made from grains such as oats, wheat, barley or rye, while hops were not added to beer in England until after their introduction to England in 1525 (although they had previously been used in beer production in Flanders for several hundred years). Hops add a bitter taste to beer, so most medieval beers would have lacked the bitter taste of modern beers.
Ales could also be flavoured with spices, similar to spiced wines. These spiced ales were called �braggots�.
Mead
Mead is produced by fermenting a honey and water mixture. Mead could also be flavoured with various spices, either during production or immediately before drinking. Mead was considered to be an ideal drink for invalids by the physicians of the time.Cider and other fruit juices
Fruit juices were drunk as either fresh fruit juice, or were fermented to produce alcoholic drinks like cider or perry.Cider is produced from whole apples, while perry is produced from pears. Murrey comes from blackberries or black mulberries, while prunelle is made from plums. A more unusual fruit juice is made from ground and strained pomegranate seeds.
Milk
Milk was not popular as a drink for adults- its use was generally confined to young children. Kumiss, which is an alcoholic drink made from fermented mare�s milk, was popular in the Middle East, but was only drunk in European countries when recommended by a physician.Tea & Coffee
Tea & coffee were not commonly drunk in Europe during our time period. Herbal infusions were sometimes drunk for their medicinal qualities, but tea was not commonly drunk until after our time period. Coffee was extremely popular in the Middle-East, and was introduced to Constantinople in 1554, but did not become popular throughout Europe for another 100 years.
Source: sca.org.au
Medieval Macedonia / Thrace, 14th-16th century AD.
Exquisite gilded silver/bronze fertility bracelet. Given from a mother to her daughter upon her wedding, to be worn until she bears her first child.
Made of bronze with layer of silver wash and gilded details. An ornate central cross with four crosses and star within, raised “breast” details on the edges of the body.
Source: ancientresource.com
In the Middle Ages, almond milk was known in both the Islamic world and Christendom, where its vegetable composition—being a nut that is the seed of a fruit of a plant—made it suitable for consumption during Lent. Almond milk was also a staple of medieval kitchens because cow’s milk could not keep for long without spoiling and would instead usually be turned into butter or cheese immediately.
Historically, almond milk was also called amygdalate. It was consumed over a region stretching from the Iberian Peninsula to East Asia.
The Viandier, a 14th-century recipe collection, contains a recipe for almond milk and recommends its use as a substitute for animal milk during fast days.
Source: mediumaevum
I posted before about the amazing Codex Gigas, and from time to time you can always see it on your dash in one form or another. But… I’ve never seen it’s binding before.
!!!
(The side is 22cm thick)
Source: historyofinformation.com
“I am very cold”
“The parchment is very hairy.”
“Oh, my hand.”
—Notes from medieval monks and scribes in the margins of their work
Our latest issue “Means of Communication” is now online. Take a break from the scriptorium to check it out!
This is awesome.
Yup.
Personal favorite: “Now I’ve written the whole thing: for Christ’s sake give me a drink.”
Source: laphamsquarterly
St. Peter Cathedral of Worms | Germany (by mbell1975 on Flickr | via medievallove)
Source: medievallove
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