SC - Andalusian cookery
Ron Martino Jr
yumitori at marsweb.com
Mon Nov 17 16:34:22 PST 1997
<HTML>
Haikufu!
<P> My Lady will be head cook for a feast this spring;
her first time doing so. I have been requested to serve as the 'expert
instructor/assistant'. The autocrats have requested lamb, which suggests
Islamic cookery, but we wish to avoid cooking a generic 'middle eastern'
feast. Instead, we are going to serve Andalusian dishes. Since this is
not a time and place I am highly familiar with, we have a few questions
- -
<BR>
<UL>
<LI>
I have the fifth edition of Cariadoc-dono's <U>Miscellany</U>, online access
to the current version, as well as access to Stefan-dono's Florilegium.
Are there other sources to look for?</LI>
<LI>
What do we know of the manner in which feasts were served in Andalusia?</LI>
<LI>
Did cooking in Andalusia vary greatly from that of other Islamic regions,
or would it be reasonable to serve Islamic dishes that were not from Andalusian
cookbooks?</LI>
<LI>
The autocrats originally thought of serving roast lamb. The dishes from
the <U>Miscellany</U> are more stews. How were roasted meats served?</LI>
<LI>
What non cooked dishes should we serve? Feta, olives, dates, etc?</LI>
<LI>
What about breads?</LI>
<LI>
What beverages should we serve?</LI>
<LI>
What am I forgetting to ask?</LI>
</UL>
Yumitori
<BR> </HTML>
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list