SC - Period Chinese Cookery Text - And PPC
Elise Fleming
alysk at ix.netcom.com
Thu Jul 1 06:17:16 PDT 1999
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-Atima al-Mutada when he does his experiments with murri and
kamakh ahmar. Mr. Perry tells what worked for him and what didnt,
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 its 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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