Daniel Serra - Culinary Archaeologist

19/06/2026

Finally I am able to do more than hint about my new upcoming cookbook. It will not be out until the end of the year. But sign up on the publishers webpage for news, preorders and such

14/06/2026

Cooking "klippfisk" according to a french recipe från about 1400
"STOCKFISH must be cut into square pieces like a chequerboard, then soak for only one night, then take it out of the water, and put it to dry on a cloth; then put your oil on to boil, then fry your pieces of fish in a little oil, and eat with mustard or garlic sauce. Stockfish is made, apparently, from cod."
Le menagier de Paris

With that we served a garlic sauce for smal fishes from "libellus de arte coquinaria" from 13th centure Denmark.

Both worked well together and despite the longpepper in the sauce really tasted like something that could be served at modern spanish tapas.

There was unfortuenately no time to photograph the finished dish

14/06/2026

Cooking competition at Hamar medieval festival. As per usual it was a difficult choice. Hamar is a lovely medieval festival, very inclusive everything from hardcore reenactment to lighthearted dress up.
I highly recommend a visit.

11/05/2026

Next week I'll be talking renaissance food at the Glimmingehus.

Till Kristi Himmelsfärdshelgen blir det två spännande föreläsningar hos oss! Varför inte gå på båda? :)

Foton:
Renässansmat: Mats Larsson, CC BY.
Daniel Serra, CC BY.
Klövasten i Glemmingebro: Mats Larsson CC BY.
Lena alebo: Wikipedia, Public Domain.

09/05/2026

Second attempt at making the recipe called "Quomodo condiatur pisces in salso sibi adoptato" Here served with spinach from a Danish 17th century recipe and some storebought bread.

This was far the far better result.

17/04/2026

A lovely review of a book I helped editing.

In an age dominated by mass-produced garments made from polyester or low-grade cotton, people are increasingly turning towards high-quality, traditional materials such as wool and linen.

Could it then also be time to revisit the classic cuts of prehistory? With the publication of works such as "Bog Fashion. Recreating Bronze and Iron Age Clothes" by Nicole DeRushie, this possibility seems ever more plausible.

👉Read the book: https://chronocopia.se/books/bog-fashion/
👉Read the book review: https://exarc.net/issue-2026-1/mm/book-review-bog-fashion-nicole-derushie

📝 Review by: Aleksandra Cetwińska.

29/03/2026

Something has been simmering lately.Last day of the photoshoot. .foto . Just a handfull more picture untill they are all done.

27/03/2026

Time to hint at my next project. This weekend is dedicated to photos that will be shot, food that will be cooked and plans reaching their final stages. Together with
&

libellusdeartecoquinaria

27/12/2025

I hope you all had a great Yule. A swedish tradition for this time is to make mustard. This holiday I made an experiment with a mustard recipe that appear in three medieval scandinavian merbal/medical books.

"Swa er ok om man stamper hans ffrö medh hwithan hwetebrötz kroma swa ath two luther äro synap ok tridye delen aff brödhit. ther tiil lathe han thör fikon ok hanogh ok mindhre aff brödhit thes bethre ärith thz er optha pröffwath än tha skal man ey leggia thz widh hwan sywkdom"

It turned out nice and the figs and the vinegar in combination gives it almost a wine like taste.

10/11/2025