SC - rancid meat

[Ceridwen]

A'aql,
    I was not in any way trying to imply the use of spoled meat in the MA, only to
give an example that in at least *one* case, those who ate what we consider
spoiled meat were not adversely affected by it. Only to show that resistances to
certain bacteria can be aquired through exposure.
    We will never know for certain that anyone in the MA did *not* eat bad meat..
you cannot prove a negative concept. You are absolutely correct in that the extant
cookbooks we have indicate *very* fresh meat, probably fresher than we have now
(unless one raises their own).
    My own family (grandma and me) did very little hunting or butchering as we
were not physically able to do so. The game meat we were given by kind friends was
treated very much the same as domestic butchering..... not hung for more than a
few hours. I cannot abide the smell of *properly aged* beef, let alone taste it.
This is my perference alone, not a judgement on those who love it.
    As for comparing apples and oranges, as above, we must understand that we will
never fully re-create the Medieval experience. We have far too much knowledge that
gets in the way. I do not for a minute believe that spicing was determined by the
need to *cover up* something you wouldn't want to feed to your dog, but had to put
on the table instead. At least not in the afluent households we have records from.
My post was more a followup to the posts on bacteriology and resistance, than to
make a point aboput the MA.
Ceridwen




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