SC - Re: Period cookshop at Pennsic?
david friedman
ddfr at best.com
Tue Aug 29 18:55:02 PDT 2000
At 5:58 PM -0400 8/28/00, ChannonM at aol.com wrote:
>In a message dated 8/28/00 12:08:02 PM Eastern Daylight Time, HG writes:
(quoting me)
> > > > Tabahaja (I'm thinking of the one that's fried meat in a sauce of
>> > > murri and honey)
>> >
>> >Sure. Possibly served on skewers. Modern sensibilities view them as
>> >"teriyaki" or "bbq" type food. Also easily transportable, meat and easy
>> >to prepare.
But since they aren't cooked on skewers, that not only is unnecessary
trouble but gives a misleading view of the dish.
> > Or in bowls over rice--otherwise you lose the sauce.
We always serve them on rice
>
>Could we not use trenchers? This is the kind of thing that would set us apart
>from the other shops.
Do we have any reason to think that 13th c. Andalusians used
trenchers? Putting a 13th c. Muslim dish on a 15th c. English
trencher may set us apart--but not for the historical accuracy of
what we are doing. On the other hand, we know they had rice and that
they served things on it--we even have a period attack on doing so
(as the oldfashined, uncultured way of serving a meal).
- --
David/Cariadoc
http://www.daviddfriedman.com/
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