SC - Milham's Platina

[Stefan li Rous]

Allison answered someone with: 
> >>Perhaps the one thing that gives me pause about the sauce idea is that
> I don't understand enough how sauces were used and thought about during
> the time period and especially compared to today.<<
> 
> Re sauces in period, go to the Florilegium,
> http://lg_photo.home.texas.net/florilegium/index.html
> 
> and look for my article, The Saucebook.  It has to do with the way sauces
> were used to modify food in conjunction with humoral theory.
> 
> It is listed as an article, rather than in the collection of e-mail
> messages about foods.

Actually that is the old site. While the index files are still there,
they haven't been updated recently. Use the address given below.

The file I think you are discussing is:
The-Saucebook-art (33K)  9/ 2/99    "The Saucebook" by L. Allison
Poinvillars de 
                                       Tours. Sauces and the humours in
the MA.

And can be found in the FOOD section.

I'm now back from Gulf Wars, but I've skipped the digests since last
Monday and had to skip some the week(s) before.
- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****