SC - Jewish Cooking (Poison Pen Press?)

[Elise Fleming]

Charles Ragnar wrote:

>I would be interested in serving the 400 or so people a jewish 
>meal as one of the lunches or dinners. So if anybody can point me in 
>the direction of Jewish Medieval cooking knowledge, I would be very 
>appreciative. (This is in 18 months, so I can have a full scale 
>attempt at redaction and road-testing plenty of stuff)

You might try a copy of _Eat and Be Satisfied_, A Social History of 
Jewish Food by John Cooper, 1993, Jason Aronson, Inc.  ISBN is 
0-87668-316-2.  It does not have recipes but it does list various 
foods.  Sample chapter headings are "Traditional Jewish Food in the 
Middle Ages" (divided into Italy, Germany, France; and the Islamic 
World), "Sabbath and Festival Food in the Middle Ages" (including meat 
consumption), material on the Spanish Jews, the Dutch and Portuguese 
Jews.  I think the other chapters deal with later time periods.  Seems 
to me I got my copy from Poison Pen Press.  Devra (I think) frequents 
this list.

If you can find a copy of this book I think it will give you some good 
documentation even if you need to use a modern recipe of a similar 
name.

Alys Katharine
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