SC - different periods of food

[Charles McCathieNevile]

Seems to me that there are a couple of divisions - the one Cariadoc 
mentions, is probably obvious. But what he refers to as medieval food mey 
be possibly 'late medieval'. It's not my specialty, but it seems that 
before about 1000 ad North and Western Europe had little in common with 
the Greek and middle eastern spheres. With the decline of the Roman 
influence, 'bangers and mash' became the order du jour. (this is about 
500 - 1000, VERY roughly). After that there was a lot more interaction, 
The Normans in Italy and Sicily in the mid 11th C, the crusades from teh 
late 11C brought a lot of eastern ideas to the northwest. Why not food 
ideas too?

Somewhere out there (http://intarch.ac.uk/journal/issue1/tomlinson) is an 
article on botanical remains found in archeology in Britain. Interesting 
reading, which could be used to justify the case either way. It is a 
survey by species and approximate period.

Just some thoughts for food. (I'm hungry :( )
Charles Ragnar

On Tue, 16 Dec 1997, david friedman wrote:
> On the more general issue, however, lack of sources does not answer the
> question. The real culinary division is between medieval and renaissance
> (what I like to call" Nouvelle Cuisine"), with the latter starting in the
> 16th c. There are lots of sources covering the 14th and 15th c., and they
> are pretty readily available.
> 
> David/Cariadoc
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