SC - potential problem foods

[Donna Kenton]

In a message dated 97-09-30 15:53:51 EDT, you write:

<< Can we come up with an alternative phrasing that makes clear that it
wasn't 
 the cook making a mistake, but simply a correctly-prepared dish that some 
 may find surprising?  "Good gentles, this dish, prepared according to a 
 recipe handed down to the cook by his grandmother, includes enough ginger to

 wake the dead."  Or something of that sort.<g>  In either case, folk may 
 grouse that they don't like ginger, but there's a difference between knowing

 that you don't like a particular dish that was fixed correctly, and thinking

 that the dish was ruined because the cook erred.
  >>

The MYTH that period food was heavily spiced is just that> a myth. 

I would venture to guess that this myth was  perpetuated by the entirely
inaccurate and gastronomically hideous recipes that are found in Fabulous
Feasts. A clearer understanding of the flavor combinations actually used in
period can be obtained by sampling the modern cuisine food of India, the
Middle East, Portugale and Spain 

Study of medieval household accounts reveal that the actual amount of spices
used in cooking was about equal to that used in the modern world. In fact,
some items such as sugar, are consumed in the modern world on a per person
scale that would make a period person gawk in disbelief.

Lord Ras
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