SC - Newest Issue of PPC
Mary Morman
memorman at oldcolo.com
Sun Sep 27 14:03:11 PDT 1998
This is a perfect "review" column for Serve It Forth! - may I use it?
I'll put a picture of the cover of thelatest issue (which I haven't
received yet, but will undobtable get shortly) and we can let people know
about this wonderful source.
Elaina
On Sun, 27 Sep 1998, Elise Fleming wrote:
> Greetings! The newest issue of Petits Propos Culinaires (PPC), #59, is
> one of those which gives me reason to subscribe. There are 4-5
> articles which have a bearing on our period, or my particular
> interests.
>
> The first article is The Parmesan Pie (Part One) by Anna Martellotti.
> She attempts to trace the forebears of the Parmesan pie and appears to
> have found a relative in ancient Babylonia. What was of interest to
> me was that there are 35 recipes preserved on three tablets dating to
> about 1700 BC. In this first article she traces various permutations
> of the pie up through Arabic cooking, the_Libro per cuoco_ in Tuscany,
> and the 1590 _Kuchenmeisteri_ . Her second article, tentatively
> scheduled for #60, may comprise a selection of relevant recipes.
>
> Also in this issue is Food and Drink at the Restoration, as seen
> through the diary, 1660-1669, of Samuel Pepys. The article was written
> by Gilly Lehmann. While OOP, the material presented by Pepys helps us
> learn about some modern items which were still novelties in the
> mid-1600s. I was surprised to see that the primary meat served at most
> every meal was venison. (Not the ubiquitous SCA chicken!)
>
> A third article is From Espinee to Sambocade: Flowers in the
> Recipes of Medieval England by Constance Hieatt and Brenda Hosington.
> The authors maintain that there is a unique flavor to English cookery
> not shared by the French and the Italians. This is the use of flowers
> in the actual foods prepared during the medieval period. While the
> French and Italians may have used flowers as garnish, except for
> perhaps one or two other recipes flowers as an _ingredient_ are absent
> while the English cookery texts contain numerous flower recipes. Two
> modernized versions are given from the authors revised version of
> _Pleyn Delit_.
>
> Yet a fourth article has bearing for some of us. Charles Perry wrote
> Mruziya: Moroccan, Spanish or...Khwarezmian? He attempts to find
> the origins of mruziya, a stew of lamb, almonds, raisins and
> honey...one of the most famous Moroccan dishes. He finds antecedents
> in the _Manuscrito Anonimo_ which is in one of Cariadocs Collections
> (and which some of us helped translate!). Included in the article are
> three translations from original recipes.
>
> Perhaps of interest is Note About the History of Bredes by Michel
> Chauvet. The author tries to show where the word bredes came from.
> The meaning is apparantly green leaves eaten boiled. If youve ever
> encountered this term, you might be interested in its entymological
> wanderings.
>
> And, lastly, of interest to me is Which _Compleat Confectioner_? by
> Ivan Day. While the books in question are seriously OOP, anything I
> can learn about confections and how they developed is of interest.
> Mrs. Mary Eales book, first published in 1718, is of interest as is
> Hannah Glasse and her wholesale copying. She, in turn, was copied word
> for word by others. It was interesting to note that this plagarism
> could be seen as a form of flattery and usefulness to the reader.
> Looking through some of the OOP books helps me identify which modern
> confections we assume might be period but which really may have been
> invented in the late 1600s or early 1700
> s, ancient for us, but not within the SCA time frame.
>
> To forestall the inevitable posts about where to get this lovely
> pamphlet/booklet:
>
> Cost for 3 issues (1 year): In the UK: 12 pounds; in the USA, $23.50.
> Cost for 6 issues (2 years): In the UK: 23.50 pounds; in the USA,
> $45.
>
> In the UK: 45 Lamont Road, London SW10 OHU. Make sterling cheques
> payable to Prospect Books Ltd.
>
> In the USA: same address as above. Make dollar cheques payable to PPC
> North America.
>
> In Canada: c/o Ann Semple, 1897 Prince of Wales Drive, Ottawa, Ontario
> K2C 3J7. Make cheques payable to Ann Semple.
>
> In Australia: c/o Barbara Santich, 13 King Street, Brighton 5048.
> Cheques payable to Barbara Santich.
>
> In New Zealand: c/o Helen Phare, PO Box 5775, Wellesley Street,
> Auckland. Cheques payable to Helen Phare.
>
> When PPC comes into my mailbox, my day is automatically brighter and my
> bathroom stays become longer!
>
> Alys Katharine
>
> ============================================================================
>
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
> ============================================================================
>
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list