Glossary of Middle English Cooking Terms
Here is a collection of commonly-used Middle English words & phrases found in surviving medieval cooking manuscripts, with brief modern English translations. The sources used in creating this glossary include:

A Fifteenth Century Cookery Boke. John L. Anderson, 1962.

An Ordinance of Pottage. An Edition of the Fifteenth Century Culinary Recipes in Yale University's MS Beinecke 163. Constance B. Hieatt, 1988.

Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). Constance B. Hieatt and Sharon Butler, 1985.

Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. Thomas Austin, 1888.

Please note that the Middle English letter egh (called "egh" and pronounced as "y," "gh," "g," or "s") has been alphabetically placed after G and before H, and that the Middle English letter Þ (called "thorn" and usually pronounced as "th") is found listed after T and before U.

 

BIBLIOGRAPHY

Anderson, John L. and Adrienne Adams. A Fifteenth Century Cookry Boke. New York: Charles Scribner's Sons, 1962.

Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.

Hieatt, Constance B. An Ordinance of Pottage. An Edition of the Fifteenth Century Culinary Recipes in Yale University's MS Beinecke 163. London: Prospect Books Ltd, 1988.

Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.

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Replies to This Discussion

Permalink Reply by Dept of PMM Artists & things on February 22, 2011 at 2:42pm
A
  • Abaten - diminish.
  • Abeon - be.
  • A-boue - on top.
  • A-bought - about.
  • Aboutze - about; in some recipes it means "all around the edge," where the lid meets the pot.
  • A-bouwe - on top.
  • Abouwyn - on top.
  • Abouyn - on top.
  • Abowe - on top.
  • Abrode - broadly, i.e. flat.
  • A-brode - abroad; "Al a-brode" means "all over the surface."
  • Acorde - blend.
  • Ad faciendum - to make.
  • Adoun - down (off the fire).
  • A-doun - down (off the fire).
  • A-downe - down (off the fire).
  • Adres - arrange for serving.
  • Adresse(d) - arrange for serving.
  • A-force - reinforce, strengthen. It is the same word as "farce," meaning to stuff, and somehow the word came to also mean the adding of additional bulk to a recipe.
  • A-forsyd - reinforced; padded out.
  • Aftere - after.
  • Aftere þat - in proportion to what.
  • Aftermelk - milk made with ground nuts which have been strained from a "first milk."
  • Aeyn - again.
  • Aein - in.
  • Ah - but.
  • Al - all.
  • Al þat - until.
  • Alay - allay; mix; weaken; dilute; sometimes means to "stretch" (increase quantity) as in the watering of soup or padding out of meatballs with bread crumbs; also means to season.
  • A-lay - allay; mix; weaken; dilute; sometimes means to "stretch" (increase quantity) as in the watering of soup or padding out of meatballs with bread crumbs; also means to season.
  • A-ly - allay; mix; weaken; dilute; sometimes means to "stretch" (increase quantity) as in the watering of soup or padding out of meatballs with bread crumbs; also means to season.
  • A-lye - allay; mix; weaken; dilute; sometimes means to "stretch" (increase quantity) as in the watering of soup or padding out of meatballs with bread crumbs; also means to season.
  • Alegur - malt vinegar.
  • Alepeurre - oil pepper.
  • Aley - allay; mix; weaken; dilute; sometimes means to "stretch" (increase quantity) as in the watering of soup or padding out of meatballs with bread crumbs; also means to season.
  • Alich - alike.
  • Alkenade - alkanet; red dye made from the root of a plant so named (or "orcanet"); a member of the bugloss family.
  • Alkenet - red dye made from the root of a plant so named (or "orcanet"); a member of the bugloss family.
  • Alkyn - all kinds, various.
  • Allemaundys - almonds.
  • Almandys - almonds.
  • Almaun - almond.
  • Almaund mylke - ground almonds mixed with broth, water, or other liquid.
  • Almaunde(s) - almond(s).
  • Almaundis - almonds.
  • Almaundys - almonds.
  • Almayne - Germany; often gets confused with "almonds."
  • Almaynne - Germany; often gets confused with "almonds."
  • Almondes - almonds.
  • Almoundis- almonds.
  • Aloes - stuffed meat rolls, resembling "veal birds."
  • Aloh - although.
  • Alows - corruption of French aloyaux, which were short ribs.
  • Als - as.
  • Alye - allay; mix; weaken; dilute; sometimes means to "stretch" (increase quantity) as in the watering of soup or padding out of meatballs with bread crumbs; also means to season.
  • Amnidoun - wheat starch, used to thicken sauces. Gerard reports that a type of spelt called Triticeum Amyleum, Amyleum Frumentum, or starch corn, was grown for just this purpose.
  • Amodyn(e) - wheat starch, used to thicken sauces. Gerard reports that a type of spelt called Triticeum Amyleum, Amyleum Frumentum, or starch corn, was grown for just this purpose.
  • Amole - apple.
  • Amydon - wheat starch, used to thicken sauces. Gerard reports that a type of spelt called Triticeum Amyleum, Amyleum Frumentum, or starch corn, was grown for just this purpose.
  • An - almost always means "and."
  • And - sometimes can mean "if."
  • Aneys; Anys; Anyse - anise; aniseed.
  • Angeylles; angoyles - eels.
  • Anneys- anise; aniseed.
  • Anoon - at once, in due course.
  • Anys - anise; aniseed.
  • Anys in comfyte or confite - anise preserved in sugar.
  • Anyse - anise; aniseed.
  • Aplyn - apples.
  • Appeltre - apple tree.
  • Appleen - apples.
  • Applys - apples.
  • Appyl - apple.
  • Aqua ardaunt - spirits, brandy, or aqua vite; distilled spirits.
  • Aqua ardente - spirits, brandy, or aqua vite; distilled spirits.
  • Aquapatys - garlic boiled in water and oil.
  • Aray - dress, cook.
  • Archayne - alkanet; red dye made from the root of a plant so named (or "orcanet"); a member of the bugloss family.
  • Armed - lard, larded.
  • Arn - be.
  • A-ryse - rise, raise (as bread).
  • A-rysith - rises.
  • Asay - test.
  • Askes - ashes.
  • Assone - as soon.
  • Aster - Easter.
  • Atte - at, at the.
  • Atyre - dress, prepare.
  • Auance - avens, an herb.
  • Auter - other.
  • Autre - other.
  • Axit - requires.
  • Ayen - again.
  • Aymers - embers.
  • Ayren - egg.
  • Aysell - vinegar, usually cider vinegar.
  • A-zen - again.
  • Azenward - once more.
Permalink Reply by Dept of PMM Artists & things on February 22, 2011 at 2:42pm
B
  • Bake flour - flour processed to dissolve easily.
  • Bakinde - baking; this probably means a batter of egg yolk and flour is used to "gild" roasting meat while it bakes.
  • Bakyn - baked; baking.
  • Bastard - a sweet wine of the time.
  • Bataillyng - furnished with battlements.
  • Bater; Batur; Bature - batter.
  • Be - by.
  • Beforne - beforehand.
  • Ben - is, are, be.
  • Bene koddys - bean pods.
  • Benes - beans.
  • Benyme - detract.
  • Beofe - beef.
  • Beor - bear.
  • Beon - be.
  • Beoþ - be.
  • Bere - bear.
  • Berm; berme - yeast as contained in the froth of fermenting malt liquor, used for leavening.
  • Berst; bersten - burst.
  • Beste - (noun) animal, beast; (adjective) best.
  • Bet - beat.
  • Bete - beet, i.e. beet greens: the root was not yet in common use as late as Gerard's time.
  • Bitore; Bitour - bittern.
  • Bladys - leaves.
  • Blake - black.
  • Blake sugre - black sugar (Spanich licorice juice).
  • Blanche pouder; Blank powder; Blawnche pouder - a mixture of powdered cinnamon, ginger, and nutmeg, with variations.
  • Blaunched - blanched; for almonds, this means removing the skin.
  • Blausedes - blossoms.
  • Bliue - quickly.
  • Blod - blood; bleed.
  • Blode - (noun) blood; (verb) bleed.
  • Blomes - blossoms.
  • Boillam - boil.
  • Bokenade - potage or stew.
  • Bolas - bullace plums.
  • Boll; Bolle - bowl.
  • Bolt - emerge.
  • Boor - boar.
  • Borage - a European herb, formally much in use as a potherb. The blue flowers are probably what is called for in salad recipes.
  • Bord - table.
  • Borde - board; sometimes a cutting board.
  • Bosewes - a type of tart.
  • Boter(e) - butter.
  • Bothum - bottom.
  • Bothyn - bottom.
  • Botmon - bottom.
  • Botores - bittern, a marsh-fowl related to the heron.
  • Bottes; Buttes - butts (buttocks).
  • Bowes - boughs.
  • Bouwes - bows.
  • Boyste - box.
  • Braan - bran.
  • Brasyll - brazil wood, an East Indian tree used for colouring.
  • Brauens - brains.
  • Braun - flesh meat; see Brawn, below.
  • Brawn - flesh; originally just the lean, dark muscle meat, but in Medieval recipes the word is not always used in this specific sense.
  • Bray - pound; rub; grind; pound in a mortar.
  • Bre - broth.
  • Bred(e) - bread; sometimes means "breadth" (thickness).
  • Brem - bream, a fish.
  • Bren - burn.
  • Brende - burned, burnt.
  • Brennyd - burnt.
  • Brennyng - burning.
  • Breste - burst.
  • Breth - broth.
  • Breþ - air or steam
  • Brewet - broth, or meat or other food cooked in broth.
  • Brewis - bread soaked in roast drippings, broth, gravy, etc.
  • Brey - pound; rub; grind; pound in a mortar.
  • Briddes - birds.
  • Brineus - blackberries.
  • Bringen - in.
  • Brinkes - edges.
  • Brocche; Broche - broach; a roasting spit, or if small, a skewer.
  • Bronde - brand, burning firewood.
  • Broyde - braid, weave.
  • Broyden - past tense of Broyde.
  • Broyt - broth.
  • Bruet - broth, or meat or other food cooked in broth.
  • Bruette - a sauce or stew; see Bruet, above.
  • Bruse - grind, crush.
  • Bryddys - birds.
  • Brymlent - a type of tart.
  • Bryth - bright.
  • Buf(f) - beef.
  • Bultyng cloþ - a cloth used for sieving.
  • Burage - borage.
  • Buth - be.
  • Buttys - butts (buttocks).
  • Byn - is, or are.
  • By-neþe - beneath.
  • Bytour - bittern, a marsh-fowl related to the heron.
Permalink Reply by Dept of PMM Artists & things on February 22, 2011 at 2:42pm
C
  • Caboges - cabbages.
  • Cacche - catch, as to stick to the bottom of the pan.
  • Calues; Caluys; Calvis - calves; calves
  • Canel; Canell; Canelle - cinnamon.
  • Caste - add.
  • Caudel; Cawdelle - caudle.
  • Ceson - season.
  • Chaffre; Chaffer - chauffer, a vat or pot for French-frying.
  • Charde quynce - quince "meat."
  • Chare - flesh; meat (of fruits, nuts, etc.). From French chair.
  • Chargeaunt - thick.
  • Chargere; Chargeour - charger; large dish.
  • Chaudon; Chawdewyn; Chawd-wyne - chawdron, derived from the same word as "chowder": chaudière, a kettle, pot, caldron; it refers to dishes composed of or built around the viscera of fowl or animals.
  • Chek - chicken.
  • Chepis - sheep's.
  • Chewette - chewet, a kind of pie, originally made with chopped meat or fish.
  • Chyrioun; Chryis; Chyryoun - cherries.
  • Cipris - Cypris; sugar of Cypris.
  • Clarefied - clarified.
  • Clen; Clene - clean; also means very or quite.
  • Cleue - cleave, adhere.
  • Cleuyng - sticking, cleaving.
  • Cloue - clove.
  • Clouen - cloven.
  • Clouys; Clowes; Clowys - cloves.
  • Clowtys - clotted.
  • Codlynd; Codlyng - hake (fish).
  • Coffyn; Cofyn; Cofyne; Cofynne - bottom crust of a pie or tart; pasty mould.
  • Coleys - French coulis, a strained soup.
  • Colous; Colys - coals.
  • Comade; Commade - mixture.
  • Comfyte - preserved in sugar.
  • Commelyche - comely, seemly.
  • Composte - compote.
  • Comyn - cumin seed.
  • Congere - congeree, a conger eel.
  • Connynges; Conygys - conings, coneys (rabbits).
  • Cora(u)nce; Corauns - currants.
  • Corys - cores.
  • Costardys - costards, an English variety of apple.
  • Costmary - an herb; alecost is another name for it.
  • Couche; Cowche - lay.
  • Courance - currants.
  • Creme - a syrupy confection.
  • Crodde; Crudde - (verb) curdle; (noun) curd.
  • Croddis; Croddys - curds.
  • Cromes; Crome; Cromys - crumbs.
  • Cromyd - crumbled.
  • Cruddis; Cruddys - curds.
  • Crustade - pie.
  • Culpe - cut in thick slices.
  • Curnylles - kernels; nutmeats.
  • Custard - crustade.
Permalink Reply by Dept of PMM Artists & things on February 22, 2011 at 2:43pm
D
  • Daryoles - darioles, which were meat tarts.
  • Dedyst - did.
  • Defaut; Defaute; Defawte - default.
  • Departe - serve in conjunction with.
  • Departyd - to be served in conjunction with.
  • Dewte on þe eggys - moiston the edges, to moiston and press edges together to seal them.
  • Deye - die.
  • Dight - dress, prepare.
  • Diteyne - dittany.
  • Diuerse - divers; various.
  • Do - add ("do ther-to"); place, put, set ("do it on a potte," etc.).
  • Don - do.
  • Dore - glaze.
  • Dore hem sum - glaze some of them.
  • Dorre; Dorroy; Dorry - corruption of French du roi: the king's.
  • Doucet; Dowcet - sweetish.
  • Doucettes - little sweets.
  • Douste - dust.
  • Dow - dough.
  • Dowcettys - little sweets.
  • Draf - lees; dregs.
  • Draw - to temper, blend, etc.
  • Drawe - menas to both eviscerate and to "draw" through a strainer.
  • Dregge - dredge.
  • Dresse - to take to the table.
  • Dressoure - serving.
  • Dressyste - serve; "whan þou dressyste" means "when you serve it."
  • Droppings - drippings.
  • Dubbatte - corruption of the French jus batarde, juice flavored with bastard, a sweet Spanish wine.
Permalink Reply by Kim Jurey on February 22, 2011 at 6:08pm
Permalink Reply by Dept of PMM Artists & things on February 23, 2011 at 2:05pm
E
  • Easly - easily, gently.
  • Eche a coffyn - each coffin, each pie shell.
  • Eerys - ears.
  • Eft; Efte - after.
  • Egge - edge.
  • Egges - eggs.
  • Eggys - edges.
  • Egredouncye - sour-sweet; corruption of French aigredoux.
  • Egrete - egret, a kind of heron.
  • Eir - air; however, it can also mean ear.
  • Eier - air.
  • Eiren - eggs.
  • Elena Campana - the herb Elecampane. The root was used for medicinal purposes and in Gerard's time was candied. Dishes made with Elecampane are apparently similar to those made with the herb Tansy.
  • Enula Campana - the herb Elecampane. See definition above.
  • Ele; Eles; Elys - eel, eels.
  • Elle; Elles; Els; Ellys - else.
  • Elren - the Elder Tree.
  • Enabbe - have not, has not. This is the negative form of the word habben.
  • Enarme - lard.
  • Enarmed; Enarmyd - larded.
  • Enche - inch.
  • Endelonge; Enlonge - along.
  • Endelonge þe spete - along the spit.
  • Endore; Endorre - gild, glaze. To apply a finish of tinted gold or other color.
  • Endored; Endort - past tense of Endore; see definition above.
  • Entrayle - entrail.
  • Erbes; Erbis; Erbys - herbs.
  • Eren - iron; however, like eir it can also mean ear.
  • Erne - run. Same as the word renne.
  • Eron - eggs.
  • Erþen; Erþyn; Erthen - earthenware.
  • Ert - hart, deer.
  • Erthe - earth or earthenware.
  • Ery; Erys - ear, ears.
  • Eselich; Esely - gently.
  • Esy - easy.
  • Esy fyre - slow fire, low heat.
  • Ete - eat.
  • Eten; Etyn - eaten.
  • Eue - eve; "ouer eue" is overnight.
  • Euelong - oblong.
  • Euene; Euyne - even, evenly.
  • Euer - ever.
  • Euery - every, each.
  • Euerych - each one.
  • Eurose - rosewater.
  • Euyne - evenly; in some cases, fully or done.
  • Ew Ardaunt - spirits, alcohol.
  • Ey - egg.
  • Eyeron; Eyren; Eyron; Eyroun - eggs.
  • Eysel - eisel, wine vinegar, verjuice, or vinegar (usually cider vinegar).
Permalink Reply by Dept of PMM Artists & things on February 23, 2011 at 2:05pm
F
  • Faire - see Fayre.
  • Farce - stuff.
  • Farced; Farcyd; Farsed - stuffed.
  • Farsure - forcemeat; meat chopped fine and highly seasoned and used as stuffing, or served alone; it also means "mixture". "Make þin farsure" (make thy mixture) means to put the ingredients together.
  • Farsyng - stuffing; sauce.
  • Fayre - clean; nice; fairly good; fairly large; moderate-sized; pretty; fresh; etc.
  • Feel - veal.
  • Fere - "in fere" means "y-fere:" together.
  • Fethur; Feþer - feather, often used as a glazing brush; the quill-end was also used as a cutting device.
  • Ffarced - stuffed.
  • Flatte - flat.
  • Fle - flay, take the skin off.
  • Floryssche - garnish.
  • Flos campy flour - floscampy is a small red wildflower.
  • Floures of ye rede vyne - flower of wine is a scum of yeast fungi that forms on top of wine during fermantation and which is very rich in food values.
  • Foil - leaf.
  • For - for fear of.
  • Forced; Forcyd - reinforced, other things added.
  • Forde faute of - for defaute of; lacking.
  • Forlonge - furlong; the length of time it takes to go a furlong.
  • Fort - strong(ly), tight(ly).
  • Forther; Forthyr - forward; the front half.
  • For þe schullys - on account of the pieces of the shell.
  • Foyle - foil (leaf).
  • Fraied - fried; rendered.
  • Fullyche - fully.
  • Fuyre - fire.
  • Fygeye - a figgy confection.
  • Fyngerys - fingers; sometimes a form of measurement.
  • Fysdaye; Fyssday; Fysshday - fish day.
Permalink Reply by Dept of PMM Artists & things on February 23, 2011 at 2:06pm
G
  • Gadur - gather.
  • Galentyne; Galyntyne - galantine, a dish of cold boiled- boned meat. Sauce Galentyne would be served with it.
  • Galyngale - galangal, or galingale, a seasoning made from Cypress root.
  • Garbage; Garbagys - giblets; viscera.
  • Gedyr - gather.
  • Gentyle - noble.
  • Gobet - (noun) piece; (verb) cut into pieces.
  • Gobettis; Gobettys - pieces.
  • Gobouns - gobbets, pieces, lumps.
  • Goce; Gos - goose.
  • Golet(t) - gullet.
  • Gornard - gurnard, a fish.
  • Grauey; Graueye; grauy - gravy.
  • Graynys of parise or perys - grains of paradise; however, some scholars say this is actually plain pear seeds, or ground-up dried pears.
  • Graynys of pome-garnad - pomegranate seeds, or sometimes ground-up dried whole pomegranates.
  • Gredyl - griddle.
  • Grete reysouns - great raisins, i.e. grape raisins, not currants.
  • Grwel; Grwele - gruel.
  • Gutte - gut; pouch.
  • Guttys - intestines.
  • Gysers; Gysowrys - gizzards.
Permalink Reply by Dept of PMM Artists & things on February 23, 2011 at 2:06pm
  • ere - year.
  • .et - it all.
  • .if - if; give.
  • .olkys - yolks.
Permalink Reply by Dept of PMM Artists & things on February 23, 2011 at 2:06pm
H
  • Habben - have.
  • Hagas - haggis.
  • Hak(ke) - chop.
  • Halvyndele - "þe halvyndele" means "half of it."
  • Ham - them.
  • Harde - (verb) harden; (adjective) hard.
  • Hardyd - hardened.
  • Haf - lift (heave).
  • Heile - cover.
  • Helyd - covered.
  • Hem - it; them.
  • Herþe - earth or earthenware.
  • Hery of bonys - hairy with bones.
  • Hete - heat; heat it up.
  • Heued(e); Hued(e) - head.
  • Hew; Hewe - chop.
  • Him - his.
  • His - is.
  • Hogepotte - hodgepodge; hotchpot, a stew of various ingredients.
  • Hol(e); Hoole - whole.
  • Holys - hulls.
  • Hool - hole.
  • Howhys - hoofs.
  • Hure - her.
  • Hwyte - white.
Permalink Reply by Dept of PMM Artists & things on February 24, 2011 at 12:04pm
I
  • Ibeten - beat, beaten.
  • Ioissh - juice.
  • Isoppe - hyssop.
  • Iunte - joint.
  • Ius - juice.
Permalink Reply by Dept of PMM Artists & things on February 24, 2011 at 12:05pm
K

* Kake - cake.

* Kanel - cinnamon, probably Cassia Bark. See: Canel; Canell; Canelle.

* Kaste - cast, throw.

* Kechen - kitchen.

* Kede - kid.

* Keeling - cod, codling.

* Kele - cool. Same as the word cole.

* Kelid - cooled.

* Kelyng - cod, codling.

* Kendlich - properly, by nature.

* Keneschype - sharpness.

* Kepe - keep. "Lat a man euermore kepe it" means "have someone watch it constantly."

* Kerf; Kerue - cut; carve.

* Kernelis - kernels, seeds.

* Kerve - in a morter, to bray.

* Ket - cut.

* Keuere; Keure; Kouere; Kyuer; Kyuere - cover. In the case of a pie, it means to put on the top crust. Same as the word ceuere.

* Keyntlich - carefully. Same as the word queyntliche.

* Kne; Knese; Kneys - Knee.

* Knede - knead.

* Knyf; Knyff - knife.

* Knytte - tie.

* Koddys - pods.

* Komyth - cometh.

* Koruen - carved, cut.

* Kouere hit forth, thou wil it note - take care to cover it right.

* Kowe Mylke - cow milk.

* Krase - break.

* Kreme - cream.

* Kreme; Kryme - crumble.

* Kutte - cut.

* Kychoun - kitchen.

* Kyde - kid. See: Kede.

* Kyn - cows.

* Kyrneleys; Kyrnellys; Kyrnels - kernels, seeds.

* Kyt; Kytte; Kyttest - cut.

* Kyttyng - cutting.

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Patchwork Merchant Mercenaries had its humble beginnings as an idea of a few artisans and craftsmen who enjoy performing with live steel fighting. As well as a patchwork quilt tent canvas. Most had prior military experience hence the name.

 

Patchwork Merchant Mercenaries.

 

Vendertainers that brought many things to a show and are know for helping out where ever they can.

As well as being a place where the older hand made items could be found made by them and enjoyed by all.

We expanded over the years to become well known at what we do. Now we represent over 100 artisans and craftsman that are well known in their venues and some just starting out. Some of their works have been premiered in TV, stage and movies on a regular basis.

Specializing in Medieval, Goth , Stage Film, BDFSM and Practitioner.

Patchwork Merchant Mercenaries a Dept of, Ask For IT was started by artists and former military veterans, and sword fighters, representing over 100 artisans, one who made his living traveling from fair to festival vending medieval wares. The majority of his customers are re-enactors, SCAdians and the like, looking to build their kit with period clothing, feast gear, adornments, etc.

Likewise, it is typical for these history-lovers to peruse the tent (aka mobile store front) and, upon finding something that pleases the eye, ask "Is this period?"

A deceitful query!! This is not a yes or no question. One must have a damn good understanding of European history (at least) from the fall of Rome to the mid-1600's to properly answer. Taking into account, also, the culture in which the querent is dressed is vitally important. You see, though it may be well within medieval period, it would be strange to see a Viking wearing a Caftan...or is it?

After a festival's time of answering weighty questions such as these, I'd sleep like a log! Only a mad man could possibly remember the place and time for each piece of kitchen ware, weaponry, cloth, and chain within a span of 1,000 years!! Surely there must be an easier way, a place where he could post all this knowledge...

Traveling Within The World is meant to be such a place. A place for all of these artists to keep in touch and directly interact with their fellow geeks and re-enactment hobbyists, their clientele.

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