SC -Gentle education, was Help thinking up a class...
cassie
cassie at sally.nas.nasa.gov
Mon May 4 10:45:32 PDT 1998
Charles McCathieNevile wrote:
>
> UlfR asked if we should be trying to convince members of the 'mundane'
> world to come to feasts by serving them modern food.
>
>
> There is a fine line which needs to be walked (and not just with food)
> between the two extremes. I have found that the best things to do are set
> an example by striving for authenticity
I whole hearted agree. A laurel in illumination once told me that we
should strive for authenticity because we "can" not because we "have"
to.
This discussion reminds me of a feast I worked on a couple of years ago.
I did a course entirely derived from recipes found in Apicius. When I
held the tasting for the course, the comments that were made was how
ordinary the food seemed. The dishes that I served were:
Broiled Red Snapper in a Red Wine sauce
Chicken in a cream sauce over pasta
Cucumber salad
Herbed Peas
Pinenut Custard
There was a sixth dish, but I don't remember what it was off the top
of my head. (I'm at work, the notes are at home).
There are a lot of period recipes for food that should be appealing
to most modern appetites, and are simple to make. Like almond fritters
and
Andalusian stuffed eggs (tastes nearly like a deviled egg. A sideboard
could also consist of fresh and dried fruits, nuts, roasted meats (with
various sauces on the side), short bread, etc.
Euriol
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Cassandra Baldassano cassie at nas.nasa.gov
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Of all the things I've lost, I miss my mind the most.
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