Introduction

[Beth Morris]

Hi Ysmay!

Tammy McJannet wrote:
> 
> Hi.  I am also new to this list - as it seems many are today.  My
> interest in medieval cookery is more for mundane purposes at this time,
> however, once upon a time (and I expect in the future) I
> "feastocratted" a bit and would like to keep this interest alive.  I
> love the use of spices in period (although I'm glad our food is fresh
> enough not to need it for reasons other than taste).

One of the things you'll find as you delve deeper into the repertoire of
medieval cookery is that the idea of copious spice use to disguise the
"off" flavors of spoiled food is, in almost every case, an unjustifiable
myth. People didn't like food poisoning any better then than they do
now: they may not necessarily have understood how and why food poisoning
occurs (although I understand Friar Bacon did experiments with
refrigeration and freezing in the thirteenth century or so) but trial
and error take on a whole new meaning with life and death on the line.

> One question - does anyone have any idea how I can get my hands on a
> copy of "To The King's Taste" or do I just need to hang out at used
> book sales?

I believe the Metropolitan Museum of Art in New York still sells this in
their shop. They publish it, I think, and you could probably get it by
mail order.
 
> Ysmay de Chaldon
> (mka Tammy McJannet)
> tmcj at worldnet.att.net

Gideanus Tacitus Adamantius