SC - Icelandic Penis Museum.

[Helen]

ChannonM at aol.com wrote:
> 
> Well, this part is difficult. I am trying to establish a link between early
> French cooking manuscripts and (gasp, dare I say it?) Apicius (as we know it
> today, some parts originate in as late as 4th C) So, what I am looking for is
> the first half of Taillevant as it originated in the Pichon and Vicaire
> version(1892). I would be grateful to  get any part of it and make due.

Hmm. I'm not sure how much of a direct link there really is, but then
that's what you're trying to determine. The problem is that much of
Taillevent's (or whomever's) work seems to be based on an understanding
of Galen's (and similar Arabic) medical philosophies (at least this is
Scully's view, and he makes a pretty good case). I've never heard this
claim made in connection with Apicius.

I honestly think your best bet would be to contact James Prescott and
ask him if he can help you isolate which portions of the text are based
on the oldest known sources.

A trivial detail that may be significant in another matter: in regards
to the possibility that Andalusian "white" gazpacho is tracable to an
Apician original, I'm not aware, offhand (although my memory could be
off on this) of a single instance of garlic being used in an Apician
recipe. There are quite a few garlic-almond-breadcrumb amalgams in the
various Islamic sources, however.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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