SC - RE: Feast Report -- Son of Feast

Elaine Koogler ekoogler at chesapeake.net
Tue Nov 21 06:14:59 PST 2000 

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I can also highly recommend The Art of Cookery in the Middle Ages by Terence
Scully.  He has a marvelous discussion of humoral theory...very thorough and, given
Scully's credentials and the bibliography of the book, very accurate.  You might
also take a look at his Neapolitan Recipe Collection.

Kiri

Stefan li Rous wrote:

> Rose said:
> > My first impulse is to work from Platina, since I think he's got the most
> > information on what dishes are best suited to what temperaments.  If anybody
> > can recommend other works on humoral (am I spelling that right?) theory, I'd
> > love to know.  I'd like to get as much of this planned out ahead of time as
> > I can.  If I do go with Platina, then the next thing I want to find is a
> > service manual that's roughly contemporary.
>
> We have had a few discussions on this list about humoral theory. They've
> generally been rather limited, probably because this is a topic that is
> not that familar to many modern folks. However, perhaps some of the comments
> and referances in this file in the FOOD section of my files might be of
> interest:
> humorl-theory-msg (22K)  9/ 9/99    Concepts of medieval Humoral Theory.
>
> If you are thinking of using Platina, perhaps these files in the FOOD-BOOKS
> section might be of use:
> cb-rv-Platina-msg (16K)  4/11/00    Reviews of cookbooks having Platina recipes.
> Platina-bib        (7K) 11/ 7/00    A bibliography on Bartolomeo Platina
> by
>                                        Thomas Gloning.
> --
> THL  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 ****
> ============================================================================
>
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
> ============================================================================

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I can also highly recommend <i>The Art of Cookery in the Middle Ages</i>
by Terence Scully.  He has a marvelous discussion of humoral theory...very
thorough and, given Scully's credentials and the bibliography of the book,
very accurate.  You might also take a look at his <i>Neapolitan Recipe
Collection.</i><i></i>
<p>Kiri
<p>Stefan li Rous wrote:
<blockquote TYPE=CITE>Rose said:
<br>> My first impulse is to work from Platina, since I think he's got
the most
<br>> information on what dishes are best suited to what temperaments. 
If anybody
<br>> can recommend other works on humoral (am I spelling that right?)
theory, I'd
<br>> love to know.  I'd like to get as much of this planned out ahead
of time as
<br>> I can.  If I do go with Platina, then the next thing I want
to find is a
<br>> service manual that's roughly contemporary.
<p>We have had a few discussions on this list about humoral theory. They've
<br>generally been rather limited, probably because this is a topic that
is
<br>not that familar to many modern folks. However, perhaps some of the
comments
<br>and referances in this file in the FOOD section of my files might be
of
<br>interest:
<br>humorl-theory-msg (22K)  9/ 9/99    Concepts of
medieval Humoral Theory.
<p>If you are thinking of using Platina, perhaps these files in the FOOD-BOOKS
<br>section might be of use:
<br>cb-rv-Platina-msg (16K)  4/11/00    Reviews of
cookbooks having Platina recipes.
<br>Platina-bib        (7K) 11/ 7/00   
A bibliography on Bartolomeo Platina
<br>by
<br>                                      
Thomas Gloning.
<br>--
<br>THL  Stefan li Rous    Barony of Bryn Gwlad   
Kingdom of Ansteorra
<br>Mark S. Harris            
Austin, Texas         stefan at texas.net
<br>**** See Stefan's Florilegium files at:  <a href="http://www.florilegium.org">http://www.florilegium.org</a>
****
<br>============================================================================
<p>To be removed from the SCA-Cooks mailing list, please send a message
to
<br>Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
<p>============================================================================</blockquote>
</html>

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