SC - Now cut that out!

[Philip & Susan Troy]

Thomas said:
> As far as I am aware, from the 6 or 7 known catalan sources on cooking
> and eating up to 1520, none is translated into English up to now (Tom
> McDonald/Master Thomas Longshanks is working on a translation of the
> Libre de Sent Sovi).
> 
> BUT you could try one thing: Terence Scully gives around 30 Catalan
> recipes from the _De apereylar_, from the _Libre de Sent Sovi_ and from
> Mestre Robert. These recipes have close relatives in the Neap0litan*
> Recipe collection, that Scully has edited and translated into English.
> Thus, the translation of the Italian recipe could be a rough help to
> understand the Catalan parallel recipe (see Scully p. 249ss.).

Umm. ok. But for us uneducated folks, what areas in modern Europe do
these Catalan and Neapolitan regions correspond to? If these two regions
were mainly known as this in a particular time, when was it?

Thanks.
   Stefan
- -- 
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 ****