SC - Fried chicken?
Philip & Susan Troy
troy at asan.com
Wed Jul 12 06:56:30 PDT 2000
And it came to pass on 12 Jul 00,, that Vincent Cuenca wrote:
> I guess copyright was a pretty flexible thing back then...
I think "imitation is the sincerest form of flattery" was one of the mottos
of the publishing industry back then.
> The 1529 Castilian edition of "Libro de Cozina" takes an entire chapter on
> household management from the writings of St. Bernard, and that
> 16th-Century Spanish cookbook that Cariadoc has imaged on his website
> lifts the meat-carving instructions almost verbatim from de Nola.
Did I mention that Granado also contains most of de Nola? It might be
interesting to compare the carving instructions in there with those from
the 1423 _Arte de Cortar_ by de Villena.
> I wonder how much was added to and changed in its translation from Catalan
> to Castilian...
I don't know, since I haven't yet gotten a copy of _Libre de Coch_. The
Catalan recipes I've seen quoted from it in Santich's _Original
Mediterranean Cuisine_ look extremely close to their Castilian
"descendants" in de Nola. I have looked up some recipes from de Nola
in the _Libre de Sent Sovi_, but the ones I have compared are not
identical in ingredients or in wording.
> hmm... could be a paper there...
Could be a book... :-)
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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