SC - Spice, Spicey, and Spicier

[david friedman]

Gertraud  (Maryann Olson) asks:
...
>2) I am wondering what herbs and spices would have been used by different
>personas in a meat pie for instance, that would tell others that they were
>English, or German, or Italian, or whatever.  Being a German persona, I want
>to be able to make something that is truly "German."  However, if I were to
>choose to do "Italian," I would want to be true to that culture.

French and English upper-class tend to be very similar, at least around
14th-15th c. or so; given the history, that isn't surprising. Italian of
the same period, judging by Platina, is similar but has some noticable
differences; for example, he likes the combination mint-marjoram-parsley
which I don't remember seeing in the English/French cuisine. I don't know
German well enough to comment, but I expect other people on this list do.

Elizabeth/Betty Cook


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