SC - Re: SC- I HAVE A THEORY

[Sharon R. Saroff]

Gil Marks' The World of Jewish Cooking and Claudia Roden's The Book of
Jewish Food discuss traditional foods.  Also the book The Jewish Kitchen
does the same.  The problem is that these books don't tell you really how
far back a recipe was found.  They do, however, site sources such as the
Torah to show how old the tradition is.  For instance, Cholent is a stew of
meat, beans, root veggie's and spices.  It is traditionally served on the
Sabbath.  It is supposedly discussed in the Talmud though as far as I can
tell, no actual recipe was given.

This is an area of research that I am working on.

Sindara

At 01:25 PM 6/21/00 EDT, you wrote:
>G'morning Poppa Sir Gunthar,
>I have DRIZZLE OF HONEY an like it a lot.  I seem to remember that when I 
>first mentioned that book to the group there was some rumbling about it NOT 
>being a primary source.  I thought this was strange since letters are 
>quoted.... 
>
>Are there any other MA or Renaissance Jewish cookbooks out there that I am 
>unaware of?
>Phillipa
>
><< 
> The best source I can think of off the top of my head is "A Drizzle of 
>Honey".
> Is that the one published by the Inquisition on how to identify Jews by
their
> dining habits? If not, that is another interesting source especially for
what
> you
> are looking for. I haven't had my coffee yet so I could be off.
> 
> Gunthar
> 
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