SC - Sugar plate and moulds

[Ceridwen]

Now there is something to contemplate.  Doing recreations of 'early
period' Asian foods (or anything, for that matter)  how far back would
you have to go?  
	Christianna
On Mon, 27 Apr 1998 17:08:36 EDT LrdRas <LrdRas at aol.com> writes:
>In a message dated 4/27/98 11:52:10 AM Eastern Daylight Time, 
>kihe at ticnet.com
>writes:
>
><< in the Chinese book they have poetry that tells the type of
> > foods, but not how they were prepared. >>
>
>At the period Chinese cooking class that I attended at Pennsic, it was 
>realyed
>to us that the actual recipes and cooking styles have changed little 
>since
>Medieval China. It has certainly and unquestionably changed little if 
>any
>since the end of the Middle Ages in China which occured within this 
>century. 
>
>I would suspect that avoiding New World foods and using traditional 
>recipes
>would produce a very credible earlier Medival Chinese cuisine.
>
>Ras
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