SC - Muslim Sicilian recipes?

[lilinah at earthlink.net]

On Feb 10, 2001
in the thread titled Re: SC - Re: theme menus
Vincente 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.

So:
1) who is Revel? What books has s/he written that are relevant to our topics?

2) which recipes does Revel identify as Muslim Sicilian?

Thanks,

Anahita