Attached Link: http://stephenlawhead.com

Under "taboo" you did not capitalize kosher, but did under "preparation."

Under table manners, "desert" should be "dessert."

Other than that, great stuff!

The following is copied from the Q&A archives of writer Stephen R. Lawhead's site:

Q: One little nit-picking comment: In Taliesin and Merlin, you have the characters in Wales eating potatoes quite frequently. If I remember correctly, potatoes were brought to England from Central America by Sir Walter Raleigh in the reign of Queen Elizabeth I -- some centuries after Taliesin/Merlin/Arthur.

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Q: In The Black Rood, as Duncan and his friends are fleeing Antioch, they pass a 'squalid little farm, the crabbed fields of which yield more stones than corn.' I don't want to sound like I am nit-picking, but was not corn a discovery of the new world that did not occur for several hundred years?

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Q: Your description of the feasts always makes me drool. What sources have you used to develop the menus and have you ever considered creating a cookbook? Sounds corny but I'd love to try some of the things you write about.

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Q: I eagerly await the publication of each of your new books. I do however have one great complaint. I have gained at least fifteen pounds since I began reading your books. It seems that I have developed an insatiable appetite for meat, broth, dark bread, and ale.

A: Food, food, glorious food! We'll deal with the matter of potatoes first. Potatoes are a New World crop and had no place on Merlin's table -- it only happened once, however, not 'frequently' as you suggest. The error was actually caught just after the first edition went to press and in subsequent editions the more acceptable turnip was substituted on the menu. I thought the error had been dealt with, but apparently this is not the case. I invite any readers who spot potato-eating in Merlin -- I believe this is the only book involved -- to cite publisher, edition, and page number so I can follow-up. Leave your message on the Readers Write page.

As for corn: in Britain (where I live) this word is used to describe any cereal grain -- especially barley and wheat -- as what North American's call 'corn' (maize) is a relatively new crop. Thus, Duncan, like all good Scots at the time, would have thought of any field of grain as 'corn.'

Now onto medieval meals. Yes, I'm a foodie. For many years I was unaware of the role that food and feasts played in my books. Now it has gotten to the point that even I realise that my love of food and drink has found its way into my stories.

As it is an interest of mine, I am constantly on the look-out for factual information about the ancient and medieval diet that might find a place in a book. Many foods eaten today have been little-changed in past centuries: wine and ale, of course; whole-grain and granary breads; sweets containing honey (not sugar); various indigenous birds such as partridge, pigeon, or duck; and any sort of game cooked over an open fire. In fact, for most of the world's history people ate pretty much whatever they could find or catch, including many things even the more adventurous would question -- from swans to sparrows, and porcupines to porpoises. Really.

Beyond that, I have a modest collection of cookbooks with such titles as How to Eat Like a Roman Emperor, Food and Feast in Medieval England, Cooking in Roman Britain, etc. Other books dealing with specific subjects such as travel conditions of pilgrims, monastic life, women's work in medieval France (or whatever) will contain some information about what those people ate and drank.

Then it's simply a matter of bringing imagination and enthusiasm to the subject. I'm glad so many people are enjoying the feasts. If you have a real taste for these foods, they can certainly be tried by amateurs (especially those who know a co-operative butcher). And, if you are visiting an Old World country, why not go to one of the many medieval banquets offered in various castles? For example, they're offered at Bunratty Castle near Shannon in Ireland (been to that one), Ruthin Castle in Wales, Warwick Castle . . . and a host of others. Although I've not tried them myself, I wouldn't look for an authentic experience in Orlando or Las Vegas, though.