SC - Above the Salt
Christi Redeker
Christi.Redeker at digital.com
Tue Jan 13 09:30:04 PST 1998
A few months ago, we had discussions on Above the salt feasts. I am
currently reading "The Original Mediterranean Cuisine" by Barbara
Santich and she gives a quote I thought was interesting.
'Certain foods are more appropriate to the nobles and those who lead a
contemplative life,'
It goes on to list:
'and these are partridges and pheasants, chicken, capons, hares, kid and
rabbit, prepared in various ways; others are more appropriate to robust,
labouring types, and these include the meat of bulls and rams, salted
pork, peas and beans and coarse barley bread.'
So if you were a cook in these times (this is taken from a Latin text of
the late thirteenth century) what would you make for an "above the salt
course" and then the "below the salt course" for a feast?
Murkial
Christi Redeker
Digital Equipment Corporation
Colorado Springs, Co
Christi.redeker at digital.com
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