SC - pre-1500 cookery

[LrdRas]

In a message dated 97-12-19 16:55:40 EST, you write:

<< So, as I am new to this, could someone please summarize these 
 massive changes? >>

IMHO, the change that occured was a drastic reduction in the number and types
of spices used with galengal, cubebs, saffron, hyssop, verjuice and grains of
paradise , which were used  in Medieval European recipes almost universally,
virtually dissappeared from the kitchen . Also, main ingredients were not
usually stewed, fried and rosted all in the same recipe. Spice combinations
such as savory and "sweet" spices were not used in combination in the same
dish any longer and "sweet" spices such as cinnamon, nutmeg and cloves were
almost exclusive reserved for dessert type dishes. 

In general, complexity of preparation and spicing was dramatically simplified
to the point that flavors and textures became much more basic....the beginning
of "salt and pepper cooking" , if you will. :-) Ostentaciousness was no longer
the rule but rather was frowned upon. There was also the disappearance of the
bread trencher and a rise in multi-ingredient stews (e.g. meat and vegetable
combinations).

Of course, regional cuisines retained some of these features but by and large,
this was not generally the case. With the introduction , and wide spread use
of of New World foods such as potatoes, yams, tomatoes, green beans, green and
hot peppers and corn , these differences became even more apparent and rapidly
produced a style of cookery as unique from the Middle Ages as they were from
pre-Crusader cookery. Add to this the loss of the influence of the Moors in
Spain, and we get a completely different cuisine after circa 1500 C.E.

al-Sayyid Ras
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