SC - Re: Substitutions

[CBlackwill at aol.com]

In a message dated 4/27/00 6:28:03 PM Pacific Daylight Time, allilyn at juno.com 
writes:

> 
>  BTW, someone mentioned substituting pork for beef.  Don't think that
>  would have happened: beef was hot and dry, pork was cold and moist.  By
>  the time you changed the cooking methods and the liquids, seasonings and
>  sauces, you had a different recipe.
>  

Im curious to know, and see documentation regarding, how prevailant "humoral 
theory" was in medieval cuisine.  Was it actually the guiding force that 
people seem to think it was?  Or was it merely a case of "oh, yeah...keep in 
mind humoral theory if you want to..."?  This is a serious question.  I would 
like to know, and do not have the resources (yet) to make an assessment.

Balthazar of Blackmoor

Words are Trains for moving past what really has no Name.