SC - potatoes

[Mordonna22@aol.com]

Joachim wrote:
>What I really would like to learn from all of
>you is how to research for Medieval recipes and where
>to find good books on the subject.

I have 3 decent Medieval cookbooks, which contain both original 
recipes and the authors' redactions (sometimes questionable).
* "Pleyn Delit: Medieval Cookery for Modern Cooks" by Constance B. 
Hieatt, Sharon Butler, and Brenda Hosington
* "The Medieval Kitchen: Recipes from France and Italy" by Odile 
Redon, Francoise Sabban, and Silvano Serventi
* "Early French Cookery: Sources, History, Original Recipes and 
Modern Adaptations" by Terrence Scully and D. Eleanor Scully

I also have
* "Apicius : The Roman Cookery Book by Barbara Flower and Elisabeth 
Rosenbaum, a Latin cookbook used even in the time of Charlemagne.
* "A Taste of Ancient Rome" by Ilaria Gozzini Giacosa, Anna Herklotz, 
trans., with recipes from a number of different authors from 
Antiquity.

And i have some Medieval Persian and Andalusian recipes, including a 
photocopy of David Waines' "In a Caliph's Kitchen," with its 
mouthwatering photos and questionable redactions.

I also have the quasi-Medieval book, "A Drizzle of Honey: The Life 
and Recipes of Spain's Secret Jews" by David M. Gitlitz and Linda Kay 
Davidson, with its late 15th century Spanish Jewish recipe 
reconstructions, although i wish there were more original recipes in 
the book. It certainly demonstrates how eating certain foods or 
combinations of food could get you killed.

I'd be happy to bring them to an event and spend time pouring over 
them with you, when you aren't bashing on other folks encased in 
steel or cooking luscious modern food...

Of course, i have a few other books in my wish list, such as Milham's 
translation of Platina, Cindy Renfrow's "Take a Thousand Eggs or 
More", and Lord Cariadoc's 2-vol. collection

Anahita al-shazhiya

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