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Every article starts with the sources: surviving cookbooks and manuscripts (such as Apicius or Le Viandier), archaeological and archaeobotanical findings, food historians' scholarship, and museum and academic collections. We say plainly where the record is thin or where cooks have to reconstruct a recipe from fragments. Modern adaptations are labelled as adaptations.
Forgotten Feasts is an independent publication written and edited by a small team of food-history and cooking enthusiasts. We are not a university department and we don't claim to be — we're careful researchers who cite our sources and correct mistakes when readers point them out.
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