Welcome to the eleventh episode of „Der wohlerfahrne Speismeister“. Today: New Feldt und Ackerbaw („New field and land work“) from 1583. Today we will travel through time to see how cookbooks have changed during the course of the centuries. At the end of the 20th century, we see a simple title page with the book title in roman type. At the end of the 19th century, author, edition, place of printing and year appear on the title page in Gothic type. In the 18th century, a subtitle explains the books contents. In the 17th century, the subtitle is expanded by a description of the addressees. And in the 16th century, the subtitle covers the entire title page and is almost a table of contents. The pictures at the end of the 20th century are of course photos of individual dishes. At the end of the 19th century we also have a photo, showing the interior of a kitchen. In the 18th century we also see a kitchen scene, here as a rococo copper engraving. In the 17th century the top right part of the copper engraving also shows a baroque kitchen scene. And in the 16th century, the wooden engraved kitchen picture almost reminds one of Dürer and the Renaissance. Here we can also see why I have added the book to my collection: It contains a chapter on baking bread. There are no recipes, but rather descriptions of various bread types. As a reference you can see the paragraph on almond bread or marzipan In times of vegan cooking it almost seems modern: The almonds are pressed into almond milk and the marc is used for baking bread. Der wohlerfahrne Speismeister wishes you „Guten Appetit“.