Fw: SC - Byzantine cuisine--sources?

[Wanda Pease]

No problem for us, we are higher than that.  The thing I worry about
is water coming into the basement from the rain.  This year has been
the worst.  Mom had another stroke on Christmas Eve.  I came in and
she was almost completely zoned.  I don't know if she recognizes me or
not.

God (and I am praying not swearing) I hope next year is better!

more later, just got my computer from the shop yet again.
- -----Original Message-----
From: Philippa Alderton <phlip at bright.net>
To: Sca cooks list <sca-cooks at Ansteorra.ORG>
Date: Thursday, December 24, 1998 5:39 AM
Subject: Fw: Fw: SC - Byzantine cuisine--sources?


>Here's a response from Byzantine List.
>
>
>Phlip
>Caer Frig
>Barony of the Middle Marches
>Middle Kingdom
>
>Southeastern Ohio
>
>Phlip at bright.net
>
>Consistency is the last refuge of the unimaginative.
>-----Original Message-----
>From: WA2KBZ at aol.com <WA2KBZ at aol.com>
>To: BYZANS-L at showme.missouri.edu <BYZANS-L at showme.missouri.edu>
>Date: Thursday, December 24, 1998 1:25 AM
>Subject: Re: Fw: SC - Byzantine cuisine--sources?
>
>
>>Hi, Also influenced by (and influenced) Persians.  Two kinds of
fare;
>peasant
>>and upper class.  Olives, lamb some beef and bread, wine kid (goat)
and
>rice
>>as well as fish and fowl in coastal areas were and are popular.
Upper
>class
>>continued Roman dishes for some time (including a yucky fish sauce)
and
>>gradually blended with eastern foods.  As resources such as time and
money
>>permitted , elaborately prepared meals , eaten at leisurely
symposia, which
>>included both discussion and concerts were popular with the wealthy
and
>>powerful.  If you write Dr. Bruce Kraig (a great History prof. at
Roosevelt
>>U.) he may give you some special guidance, being an historical
cuisine
>expert.
>>
>>Good luck
>>
>>Karl S.
>>
>
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