SC - coffe and tea at events

[Decker, Terry D.]

Check *THIS* out...

Berengaria


- ---------- Forwarded message ----------
Date: Fri, 16 Jan 1998 14:11:05 +1100 (EST)
From: Cary Lenehan <cary_jl at postoffice.utas.edu.au>
Reply-To: lochac at sca.org.au
To: lochac at sca.org.au
Subject: [lochac] A caution for cooks

Hi,

Ever wondered why not everyone likes venison?  It is all cultural.  The
following is taken from: Bertrand Hell "Enraged Hunters: the domain of the
wild in north-western Europe" in "Nature and Society: Anthropological
Perspectives" edited Philippe Descola and Gisli Palssonm Routledge, London,
1996.
it refers to "normal" cultural practice in medieval times.  I will not
defined all the terms used as I think that they can be picked up from
context.

"Game flesh, which is reputedly heavy, very 'warm' and has a strong odour,
is forbidden to women.  The reason for this prohibition is identical to
that reported for the Siberian population (citation omitted): women are
considered unable to withstand the power inherent in wild meat.  Venison is
thus classified according to the degree of impregnation with black blood.
The concentration of black blood devreases with distance from the
'entrails' - a generic term describing a mixture of stagnant blood and
sperm and expressing the very seat of the animal's animality - towards the
parts of the animal, such as the legs, which are furthest removed from the
focus of this animality. ... Because of their position and close relation
to the entrails, the giblets are regarded as black meat and very warm.
Further on the ribs, the saddle and shoulders are classified as red meat
and their great warmth still demands a precautionary preparation - the
marinade.  As they belong to the outer part of the animal, the haunches are
regarded as sweetened red meat, with the paler colour associated with beef.
Inducing only moderate heat, the meat from the outer portions of the animal
has aquired the status of a gastronomic dish and can thus be eaten during
festive occaisions by non-hunters." pp 210-1

Hrolf


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