[Sca-cooks] No Sugar in 10th Century??

[Elaine Koogler]

Just a thought...I can't help but wonder...I know that some recipes seem
to call for very large quantities of spices proportionate to the amount of
other ingredients.  I think I finally figured out that, by the time most
of the spices got used, they had been around for a while, counting their
transportation from where they originated, and had probably lost a fair
amount of their strength.  I wonder if this might not be where the myth of
heavy seasoning came from??????

Understand:  I'm not speaking of herbs and things that were grown locally,
but rather those that had to come from, say, the Spice Islands.

Kiri

LrdRas at aol.com wrote:

> In a message dated 5/7/01 2:00:33 PM Eastern Daylight Time,
> TerryD at Health.State.OK.US writes:
>
> << Or was heavy spicing a form of conspicuous consumption?
>
>  Bear >>
>
> Or was heavy spicing a myth? I think so. Certainly  a large number and
> variety of spices was often used in the same dish but  that does not
> translate into a large quantity of any given spice.
>
> Ras
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