SC - Re: theme menus

[rcmann4 at earthlink.net]

And it came to pass on 10 Feb 01, , that Vincent Cuenca wrote:

> I've been discussing this same topic with Ras on another list; the general 
> consensus I've been finding among the "experts" (Revel, Scully, Santich, et. 
> al.) is that there was a lot of recipe trading going on.  Revel identifies 
> recipes in Taillevent from "Forme of Cury" as well as some German and even 
> Muslim Sicilian ones.  De Nola has French mustard, Genovese tart, and a 
> whole slew of German bruets.  The "mig-raust" in "Sent Sovi" shows up in 
> Platina as "Mirause" and de Nola as "Mirrauste".  Everybody and his brother 
> has some variation on blancmange.  Even if you work from one source, you may 
> end up doing the same sort of mix-and-match you were trying to avoid in the 
> first place, since they were apparently doing it back then.  Nobody actually 
> says "I got this recipe from X manuscript" (except for Platina maybe, but 
> he's a rare fellow anyway), but it is possible to trace provenances.

Granado has 55 recipes straight out of Nola, and apparently a *lot* 
taken from Scappi (Italian).  I would not have any qualms doing a 
"Meditarranean" (ie. Catalan/Spanish/Italian) feast, because there 
is so much overlap in food styles and ingredients and even specific 
recipes.


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
now at a new address: rcmann4 at earthlink.net