I found the cooking the sauce this week very exciting as it was a puzzle to figure out the proportions of ingredients and method of cooking. When looking at the Taillevant’s French text for the sauce there was one word that we were unable to translate and could not find references to on the internet. This made me wonder about the evolving nature of language and how words get lost over time. The sauce recipe was titled “Cameline Mustard sauce” which was a reason why some batches of the sauce were made especially mustard-y. Other batches however were not as mustard based and had a more cinnamon flavor. This made me wonder about the nature of recipe titles and what goes into the naming of a dish. I enjoyed having the live singers and the discussion of the songs. I loved the notion of the voices in je ne vis oncques pareil mixing and conflicting reflecting the conflicting emotions of falling in love and would be curious to learn more about the differences between troubadour love songs and group songs such as the ones heard in class. I felt a little lost when it was our turn to join in the singing as I am not familiar with musical terminology and was slightly distracted by the food. Also, I personally was not a fan of the grouse and found it quite difficult to eat.