SC - Fw: [Mid] Re: Your dinner is what?
Alderton, Philippa
phlip at morganco.net
Mon Jan 19 18:12:17 PST 1998
And it came to pass on 18 Jan 98, that david friedman wrote:
> At 8:48 AM -0600 1/18/98, Elise Fleming wrote:
>
> >It would be an interesting research project to look
> >through European cookery books for recipes "in the XXX manner" and see
> >what one could hypothesize.
>
> But risky. There is a period Portuguese cookbook with a recipe for
> "Moorish Chicken." One of the ingredients is bacon.
The "Libro de Guisados" has a recipe for Moorish Eggplant which calls
for the eggplant to be fried in bacon fat "or sweet oil, because the
Moors do not eat bacon." Sounds like a deliberate substitution
of a preferred but inauthentic ingredient. I can easily imagine a
subsequent printing of that recipe which omits the comment about
using oil.
It's always risky to study a cuisine secondhand. Consider how many
Mexican and Chinese dishes have been modified (or invented!) in the
US. Personally, I'm still trying to understand the genesis of
a recipe for "Jewish Cornbread" with diced bacon I found in a
1970's-era community cookbook. I can only guess that the contributor
got it from a non-observant Jewish friend, and was did not realize
that it could not be a traditional Jewish recipe.
Lady Brighid ni Chiarain of Tethba
Barony of Settmour Swamp, East Kingdom
mka Robin Carroll-Mann *** harper @ idt.net
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