SC - theme menus

[rcmann4 at earthlink.net]

And it came to pass on 20 Feb 01, , that lilinah at earthlink.net wrote:

> Then Lady Brighid ni Chiarain wrote:
> >Granado has 55 recipes straight out of Nola, and apparently a *lot*
> >taken from Scappi (Italian).
> 
> Ooh, ooh, cool. I ordered a copy of de Nola from a Spanish book 
> vendor on-line and await its delivery - probably not for at least 
> another month. 

Great!  Which edition of Nola, and by which editort?  I hear there's 
a newish one out, edited by Cruz, which is superior to Perez' 
edition.

> Then i'll have to get a Spanish dictionary - and may 
> learn a bit about declining Spanish verbs :-)

The verbs rarely present much difficulty.  Most of them are pretty 
basic -- take, cut, grind, mix, etc.  The nouns can be trickier, 
especially the ones that are really Catalan with a veneer of 
Spanish.  Oh, and the fish names.
 
> More information on Scappi, please.

I don't know a lot about Scappi, except that he was the personal 
cook to Pope Pius V, and published a cookbook in 1570.  
According to Jeanne Allard in _Du manuscrit a la table_, three 
fourths of Scappi's _Opera_ is included in Granado.  Some of the 
chapter titles in Granado indicate that they contain recipes in the 
Italian style -- presumably those are from Scappi.

> >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.
> 
> I'm hoping to be able to do one of these this year because it seemed 
> like the recipes i saw in Santich's book "Original Mediterranean 
> Cookbook" as well as your commentary on those you've posted to the 
> list indicated that they often related.

You might also want to look at Scully's _Neapolitan Recipe 
Collection_.  It contains several recipes that are marked as Catalan.

> Anahita


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