SC - Re: theme menus
rcmann4 at earthlink.net
rcmann4 at earthlink.net
Sat Feb 10 07:26:16 PST 2001
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
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