SC - Spice, Spicey, and Spicier

[Margo Farnsworth]

I've also heard that mayonaise was used to cover the taste of rotten meat.
Anyone know something about this?

Faoiltighearna

>Maryann Olson wrote:
>>
>> 3) My curiosity wonders if the "myth" that medieval food was spiced to
cover
>> spoilage is related to the realities of keeping things edible faced by
>> different cultures in different climates.
>>
>> Any thoughts on this?
>
>I'm thinking that if the problem you speak of did exist, that might be
>one solution to it, but the evidence seems to indicate it didn't, so no
>such solution was likely to have been needed.
>
>We have enough information about how and when meat animals were
>slaughtered, how meat was preserved and stored, and the occasions and
>season when meat was not eaten in most of period Europe to show that
>there wasn't a whole heck of a lot of spoiled meat to be disguised,
>especially when fresh meat was cheaper than the pepper it would take to
>cover the taste of the spoiled meat.
>
>The myth makes no economic sense. If you think in terms of, say, the
>problem of loaves of bread getting moldy, you can either go to extreme
>measures to disguise or remove the mold, or you can buy a fresh loaf,
>but what is most important is that the _baker_ realize the loaves are
>moving too slowly, and he should bake fewer.
>
>Adamantius


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