SC - is medieval food yucky?

[Decker, Terry D.]

Rolled oats are a cracked and flattened oat kernal produced by roller
milling, a modern process.  In period, oats would most likely be used as
oatmeal (a coarse oat flour) or as whole oats.  Oats were one of the
foodstuffs of the poor, as it was commonly used as animal fodder.  General
use was more common in Northern Europe, where oats grew well and wheat
didn't.

English Bread and Yeast Cookery is one of the finest volumes on breadmaking
ever assembled.  The historical information is quite accurate.

Bear  

>      Duke Sir Cariadoc,
>      
>      You said in your last post that rolled oats were a modern invention. 
>      Does that mean that, when redacting medieval recipies which contain 
>      oats, we should use only whole oats? Or are cracked oats accurate? I 
>      believe Elizabeth David's book discusses cracked wheat, and I've 
>      always assumed that other grains were crushed similarly on the 
>      miller's wheel. (I know that Ms. David's English Cookery is a modern 
>      book, but I'm under the impression that it is a credible source on
> the 
>      history of English bread making. Am I correct?)
>      
>      Katja
> 
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