SC - onion soup (was re: no one eats lamb)
kat
kat at kagan.com
Mon Dec 29 13:57:55 PST 1997
I believe the Sabban is a translation of Yn-shan cheng-yao (Principles
of Correct Diet) by Hoshoi, date approximately 1330 CE. It is a
treatise on food and its preparation with recipes. I've never seen a
copy or a translation, so it is nice to know one exists.
I don't have a reference to the 11th century dictionary, but watch, I'll
run across a series of them in the next couple of weeks.
Bear
>This Christmas I was gifted with cookbooks. I have questions on and from
>one of them. The cookbook is Classical Turkish Cooking by Ayla Algar.
>There are MANY references in the book to old or ancient things, but no
>documentation I would accept. It does list a couple of references that I
>have not heard about. One reference is a book titled "Court Cousine in
>Fourteenth-Century Imperial China: Some Culinary aspects of Hu
>Sihui'sYinshan Zhengyao" by Francoise Sabban. Also a reference to a
>Turkish-Arabic Dictionary "Diwan Lughat al-Turk, composed int he eleventh
>century by Mahmud al Kashghari, in which it claims documentable
>references to turkish cousine, varieties of bread, the clay oven and
>griddle, and burying bread in coals to cook. Has anyone heard of these
>sources? How reputable are they?
>
>Aldyth
>
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