Inn of the Snow Raven

Inn of the Snow Raven The Inn of the Snow Raven is based in St. John's, Newfoundland, and celebrates medieval reenacting, historical research, HEMA, Buhurt, and all things medieval.

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FALCONIA at the Oblastní muzeum v Ústí nad Labem...What a fabulous opportunity to see them. and their horses and !
06/11/2026

FALCONIA at the Oblastní muzeum v Ústí nad Labem...
What a fabulous opportunity to see them.

and their horses and !

The history of the Dockenbarett...
06/11/2026

The history of the Dockenbarett...

Constructed in the 1290s for John Fortin, a wealthy wine merchant, as a family residence and place of business, this 13t...
06/03/2026

Constructed in the 1290s for John Fortin, a wealthy wine merchant, as a family residence and place of business, this 13th century Merchant's House in Southampton (UK) has been restored to what it might have looked like in the 14th century. Originally there were 60 buildings built in this style. In the 1330s Southampton began an economic decline and in 1338, the French burned large portions of the town. The Medieval Merchant's House ceased to be used by major merchants fter that and by 1392 appears to have been rented out to tenants by Thomas Fryke and John Barflet, the latter a descendant of John Fortin. There was a brief resurgence in the 15th century with the wool trade but by the mid-16th century trade with Italy was on the decline... the building was largely neglected. By 1939, it was operating as a brothel. German bombing in 1940 led to the uncovery of its medieval interior which led to the City Council acquiting the building.

Bread was the absolute foundation of the medieval diet, consumed by all social classes in staggering amounts (1 to 1.5 k...
06/03/2026

Bread was the absolute foundation of the medieval diet, consumed by all social classes in staggering amounts (1 to 1.5 kg per person daily).

1. Bread for the Wealthy
Pandemain: Regarded as the finest, most prestigious bread. It was made from premium wheat flour that was sifted multiple times to create a pure white crumb.

Wastel and Cocket: Slightly lesser-quality white breads, often enjoyed by the nobility and affluent merchants.

Cheat: A whole-wheat bread from which the rough bran had been removed. It was considered a middle-tier luxury.

2. Bread for the Commoners
Maslin: The classic, famine-proof bread of the average peasant. It was a hearty, mixed-grain loaf primarily combining wheat and rye.

Rye Bread: Dark and dense, highly common in Northern and Eastern Europe where wheat struggled to grow in colder climates.

Oatcakes and Barley Bread: The staple of impoverished peasants in the wet, mountainous regions of the continent.

Horsebread: The absolute cheapest and lowest-quality bread available. Made from a seasonal mix of oats, legumes (like peas), and even acorns, it was traditionally baked as animal fodder but eaten by the destitute during famines.

3. The Bread "Trencher"
Instead of ceramic or wooden plates, wealthy households utilized trenchers. A trencher was a thick, flat slice of stale, coarse brown bread (often tourte) used as an absorbent plate for heavy stews or meats. As the meal progressed, the bread soaked up the savory juices. At the end of the feast, diners would eat the sauce-drenched trencher, give it to the poor as charity, or feed it to their dogs

4. Preparation and Regulation
Baking Methods: Because peasants rarely had ovens at home, community or lordly ovens were used. Doughs were leavened using yeast (often barm, a froth skimmed from beer brewing) and baked in large wood-fired ovens.

The Assize of Bread: Bread was so vital that governments heavily regulated its production to prevent price gouging and riots. For example, the English Assize of Bread and Ale (starting in the 13th century) strictly fixed the weight and price of loaves based on the prevailing price of grain.

The Baker's Dozen: Bakers who were caught short-weighting their loaves faced heavy fines, time in the pillory, or public shaming. To avoid accidentally falling short of the legal weight, bakers began giving an extra loaf for every 12 sold, giving rise to the idiom "a baker's dozen" (13).

Source: Thank to the Medievalist.net for most of this information.

Kleidung Posted to Pinterest by Susanne Rodin
06/03/2026

Kleidung


Posted to Pinterest by Susanne Rodin

Front laced kirtles...To quote from Rosalie's Medieval Woman's excellent blog post about kirtles:"What's in a name?The k...
06/01/2026

Front laced kirtles...

To quote from Rosalie's Medieval Woman's excellent blog post about kirtles:

"What's in a name?
The kirtle, kyrtle, kirtill, tunic, cotte or gown is the main garment of a medieval woman's wardrobe. ... This garment is often referred to as the cote-hardie by modern dress historians which is more correctly the male garment from the same period. Very rarely is the woman's gown referred to as other than the kirtle in documents, warderobe accounts and wills. When it is mentioned by another name, it is usually simply, gown or gowne."

To learn more, please read: https://rosaliegilbert.com/kirtles.html

Ekenäs Riddarspel 2015... posted to Pinterest by Rachel Padua and Janna Ljungqvist
06/01/2026

Ekenäs Riddarspel 2015...



posted to Pinterest by Rachel Padua and Janna Ljungqvist

Once again awesome costuming by Walking Through History - with Jasper and Angela Posted to Pinterest by nastapaa
05/31/2026

Once again awesome costuming by Walking Through History - with Jasper and Angela



Posted to Pinterest by nastapaa

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