[Sca-cooks] Gastronomica - olla article

[a5foil]

In the 14th and 15th century Catalan sources I work with, "olla" is used in
a generic sense to refer to a pot or pan, rather than being an earthenware
vessel of specific shape, as presented in Gastronomica. In fact, "olla",
"paella", "pella" and "cassola" are used interchangeably in some recipes,
and this covers a wide range of size, shape, and materials for these
vessels.

Thomas Longshanks

----- Original Message -----
From: Ginny Claphan <mizginny at yahoo.com>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, June 19, 2001 8:32 AM
Subject: [Sca-cooks] Gastronomica - olla article


> Gwyneth commented:
> > I too received a free sample issue. One of the sample articles described
the
> > olla, a type of Spanish earthenware cooking pot, glazed on the inside.
It was
> > interesting, but when the author (Alicia Rios) invoked  bizarre imagery
by
> > comparing the pot's shape to a female's womb, I shuddred. Can a pot *be*
just
>
> a
> > pot?!!
>
> Stefan asked:
>
> Does this article mention the type of foods cooked in this "olla"?
> I'm wondering if this is the source of the name for the Olla Podrida/
> hollopotrida etc type dishes we talked about a while back?
>
> ----
> It mentions olla podrida, which the author says may have been traced back
to
> the Jewish "adafina," a stew which the author claims that the Spaniards
> Christianized by adding pork.
>
> The olla podrida combines meat, meat bones, greens, chickpeas. Regional
> traditions may dictate proportions of these ingredients.
>
> She also mentions the varying etymology of the word - podrida (rotten).
She
> offers a second interpretation--poderida or poderi'o (power), "which
refers to
> the value and vitality of the elements that make up the dish."
>
> Unfortunately, there is only 1 page of this article in the sampler. I'm
> guessing the rest of the article goes into some of the historical details.
>
> Gwyneth
>
>
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