SC - whats an inn? was wanted: a marinade for spit roasting an autocrat

[maddie teller-kook]

Apart from the other ones mentioned

C Anne Wilson's Food and Drink in Britain.  It only covers England but its
the best book on food history (not recipes) I've come across.  Its out of
print, but well worth searching for.  The Tannahill is a good starting
point, but this has much more info in it.

The Art of Medieval Cooking or Early French Cooking, both by Terence Scully,
has a wonderful analysis of the humours theory (although I understand
Constance Hiett does not entirely agree with him!).  The other one is better
for recipes.

BTW we discussed a while ago a book which covered when new foods came into
use in Europe - did anyone save the details?

Caroline

> -----Original Message-----
> From:	Freyja 33 [SMTP:Freyja33 at aol.com]
> Sent:	Tuesday, May 26, 1998 9:15 PM
> To:	sca-cooks at Ansteorra.ORG
> Subject:	SC - A Good Book
> 
> Greetings....
> What would be a good ref. book to have for period foods.... ?? 
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