SC - Period Chinese Cookery Text - And PPC

[Elise Fleming]

Greetings!  A few months ago I posted about the period (14th century) 
Chinese cookery text that was printed in Petits Propos Culinaires #60.  
Now, #61 has a follow-up article by Francoise Saban, “a French 
professor who has specialized in Chinese food and cuisine”.  She has 
corrected a number of errors and made additional comments on a number 
of the recipes in Issue 60.  If this topic is of interest to you, you 
might wish to purchase a copy of Issue 61.  Back issues are sold by 
Acanthus Books.  See their website for details, or maybe Amanda will 
post information on whether (or when) she will get this issue.

Also in #61 is an article by Charles Perry, “More Rotted Barley”.  This 
should be of interest to those with Arabic interests.  He refers back 
to the 10th century Kitab al-Tabikh and the 13th/14th century Kitab 
Wasf al-At’ima al-Mu’tada when he does his experiments with “murri” and 
“kamakh ahmar”.  Mr. Perry tells what worked for him and what didn’t, 
as well as attempting to identify the molds responsible for the 
condiments he is recreating.  Have fun rotting your own barley!

And finally, there is “Parmesan Pie (Part Two) by Anna Martelloti with 
how this ancient Babylonian dish came into the Italian Middle Ages, 
disappeared in part, and is resurrected in various forms today.  Most 
of the recipes she gives are post-period, but it’s a fascinating 
follow-up to her first article.

Alys Katharine, who specializes in rotting food in the refrigerator 
when she forgets to look into containers

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