SC - Any comments?

[Anne-Marie Rousseau]

re: Barbara Wheaton's book "savoring the past"

I love it. She does a neat job of talking about the theory of WHY people
ate what they did. Also, the bibliography is great, using books in French
that I've never heard of and would kill to get my hands on.

I don't have much experience with the recipies she reconstructed in the
back of the book, but any modern book on food history that even makes an
effort at all gets kudos from me.

- --Anne-Marie

- ----------
> From: Sabia <sabia at unm.edu>
> To: SCA-Cooks maillist <sca-cooks at Ansteorra.ORG>
> Subject: Re: SC - Any comments? 
> Date: Tuesday, January 06, 1998 4:13 PM
> 
> On Tue, 6 Jan 1998, Mark.S Harris wrote:
> > 
> > The second book doesn't show up in any of the four cookbook files I
checked.
> > 
> > Where did you find these? If there are more, I'd probably be
interested.
> > 
> > Stefan li Rous
> 
> University of New Mexico Library had these plus Curye and several others.
> The Wheaton one I am hoping to find a copy in print to purchase someday.
> Thanks fotrt the feed back Stefan.
> The second one is old enough I am not sure it is in print anymore.
> The Russian book discussed earlier on this list is also there, the
> Classic Russian cooking : Elena Molokhovets' A gift to young
> housewives / translated, introduced, and annotated by Joyce
> Toomre version. There are also several MS (or the like) on micro fiche,
> but I have not gotten at those yet.  I can check for others if anybody
> likes, but I am still using other biblos to locate good ones.  I pulled
> down a copy of the biblo Stefan has and will be trying its titles
> tomorrow.  Any additional comments are welcomed.  An additional question
I
> have is how accurate are the redactions in To the Kings Taste and To the
> Queens Taste?
>       
> 
> 
> Sabia of St Kildas {sabia at unm.edu}
> 
> Those who would have true victory, must first have honor.
> 
> 
> 
>
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