SC - Medival Mediteranien recipes

[Ron and Laurene Wells]

>Murkial, blessed be she, writes:
>
>> 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.
>
><snip really informative excerpt>
>
>> 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?
>
>
>Dear lady!  Bless you!!!  This is the info I've been desperately looking
for, both this list and in various borrowed reading sources, for months!!!
>
>To any who answer this thread, my apologies in advance for possibly
stealing some of your ideas.  This IS the feast I'm doing in March, and my
menu is still in the prenatal stages due to my complete inability to locate
useful data...
>
>Hugs,
>
>	- kat

   I have several long files (semi divided into categories such as meats,
desserts, poultry, etc...) that are supposed to be Medival recipes from the
Mediteranian and East Asian region.  I believe they are too long to post in
this mailing list, but if you would like me to send them to you (one at a
time or in batches) I could send them via email as attached files.  While I
don't have a lot of experience COOKING medival ercipes, I do enjoy
COLLECTING them.  Let me know if you want them?

- -Laurene


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