SC - FW: Similarities

[Michael F. Gunter]

> I mean, uhhh, say "polenta" in 800 versus
> "polenta" (or thick barley goo fried in oil) in 1300?
> 
> I know my examples are excreble, but perhaps you can
> grasp my meaning through my bumbling?
> 
> conchobar
> 
I do object to calling polenta "goo".  A soft polenta would have been served
as a thick gruel (cream of wheat or malto-meal, anyone).  A hard polenta
would be shaped as a loaf and served as slices (which might or might not be
fried).  From Pliny and Apicius to 1600, the only major difference in making
polenta is the addition of corn as one of the grains from which it was made.

Bear
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