SC - SC German Herbs, Spices, and Ingredients (long)

[Anne-Marie Rousseau]

Hi all from Anne-Marie
my new neighbor Valoise :) sez...
>What about France and Italy? Anyone know when regional cuisines started
>there, they certainly have them now.

Its a fun thing to think about...what is it about french food in period
that makes it uniquely french? and when can we start seeing unique trends?

The 14th century stuff is pretty much the same from English (Forme of
Curye, etc) to the French (Taillevent). the differences to my mind are hard
to pick out. (I cant think of a single recipe in the french corpus that
uses beer or ale, for example, but there's a couple in the english)

Once you start getting to Chiquart, though, you start seeing some regional
variations. He starts to use citrus as a souring agent instead of the
slavish reliance on vinegar and verjuice that the contemporary English
sources are still using..  Part of that might be the fact that Chiquart was
Savoyard, dunno.

So if I had to pick a time, I'd say mid to late 15th century, you start
geting regional identity in the food. (this holds true with the italian
stuff too, according to my limited reading on the topic.)

what do other folks think?
- --AM

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