SC - Salsa Recipe- OOP.

Tue Jul 6 08:36:29 PDT 1999

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As a collector of cookbooks more for their sociology than for the recipes, when
not occupied with another book, I read my cookbooks.  Yes, I also cook out of them
:-)

And just yesterday evening was reading my Food by Waverley Root.  I know that
everyone here probably already knows this, but...on page 29 (1980 edition) under
beef it reads:

"This was the epoch of the cruel sport of bull baiting in England, when a tethered
bull was set upon by dogs.  It had at least the gastronomic excuse that butchers
were forbidden to slaughter bulls which had not been baited, since this was
supposed to make the meat tenderer (it must also have made it bitter)."

Rayne

ana l. valdes wrote:

> My thesis is about how we deal with the animals, the "ethology" involved
> in the process. I mean, how we slaught our mammales to get meat, how to
> stuff goose with food to have their liver grow, all these things are
> historical facts, evoluting from one era to another. My grandfather was
> a veterinary and chemist, and worked many years as chief for the
> Meatexport authority in Uruguay. At that time Uruguay was one of the
> biggest meat exporters in the world.
> He told me a lot about how sick animals were traded to make patés and
> corned biff with them. In Sweden they are very sensitive about the
> inmigrants from Middle Eastern, how de eat, what things they eat, how
> they prepare the food.
> My point is to try to constate that all civilizacions and ethnic groups
> have agreed in some "methods" and have different alimentaries tabous. In
> India you don´t eat meat of the cows, in very many countries, thats the
> horse which is "not edible", etc, etc.
> But all these tabous and methods to eat, to cook and to preserve the
> food (from kosher to halal) are or were dictated by cultural demands.
> The problem is, the topis is so vast, I am still collecting books and
> iconography and I started 1993.
> I don´t see any end, but see the thing as a "longliveproject"
> Regards
> Ana L. Valdés
>
> Helen skrev:
> >
> > Hi Ana,
> >     What is "cruel food"?
> >
> > thanks,
> > Helen
> >
> > ============================================================================
> >
> > To be removed from the SCA-Cooks mailing list, please send a message to
> > Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
> >
> > ============================================================================
>
> --
> http://www.algonet.se/~agora  Hemsida och skyltfönster
> http://www.algonet.se/~agora/ada Nättidning för kvinnor och män med
> humor
> http://www.dn.se/liv&stil  Leta vidare till Anas länkar, min egen
> samling av godbitar för tjejer
> ============================================================================
>
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
> ============================================================================

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<HTML>
As a collector of cookbooks more for their sociology than for the recipes,
when not occupied with another book, I read my cookbooks.  Yes, I
also cook out of them :-)

<P>And just yesterday evening was reading my Food by Waverley Root. 
I know that everyone here probably already knows this, but...on page 29
(1980 edition) under beef it reads:

<P>"This was the epoch of the cruel sport of bull baiting in England, when
a tethered bull was set upon by dogs.  It had at least the gastronomic
excuse that butchers were forbidden to slaughter bulls which had not been
baited, since this was supposed to make the meat tenderer (it must also
have made it bitter)."

<P>Rayne

ana l. valdes wrote:
<BLOCKQUOTE TYPE=CITE>My thesis is about how we deal with the animals,
the "ethology" involved
 in the process. I mean, how we slaught our mammales to get meat, how
to
 stuff goose with food to have their liver grow, all these things are
 historical facts, evoluting from one era to another. My grandfather
was
 a veterinary and chemist, and worked many years as chief for the
 Meatexport authority in Uruguay. At that time Uruguay was one of the
 biggest meat exporters in the world.
 He told me a lot about how sick animals were traded to make patés
and
 corned biff with them. In Sweden they are very sensitive about the
 inmigrants from Middle Eastern, how de eat, what things they eat, how
 they prepare the food.
 My point is to try to constate that all civilizacions and ethnic groups
 have agreed in some "methods" and have different alimentaries tabous.
In
 India you don´t eat meat of the cows, in very many countries,
thats the
 horse which is "not edible", etc, etc.
 But all these tabous and methods to eat, to cook and to preserve the
 food (from kosher to halal) are or were dictated by cultural demands.
 The problem is, the topis is so vast, I am still collecting books and
 iconography and I started 1993.
 I don´t see any end, but see the thing as a "longliveproject"
 Regards
 Ana L. Valdés

<P>Helen skrev:
<BR>>
<BR>> Hi Ana,
<BR>>     What is "cruel food"?
<BR>>
<BR>> thanks,
<BR>> Helen
<BR>>
<BR>> ============================================================================
<BR>>
<BR>> To be removed from the SCA-Cooks mailing list, please send a message
to
<BR>> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
<BR>>
<BR>> ============================================================================

<P>--
<BR><A HREF="http://www.algonet.se/~agora">http://www.algonet.se/~agora</A> 
Hemsida och skyltfönster
<BR><A HREF="http://www.algonet.se/~agora/ada">http://www.algonet.se/~agora/ada</A>
Nättidning för kvinnor och män med
<BR>humor
<BR><A HREF="http://www.dn.se/liv&stil">http://www.dn.se/liv&stil</A> 
Leta vidare till Anas länkar, min egen
<BR>samling av godbitar för tjejer
<BR>============================================================================

To be removed from the SCA-Cooks mailing list, please send a message
to
 Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

<P>============================================================================</BLOCKQUOTE>
 </HTML>

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