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

Audrey Bergeron-Morin audreybmorin at yahoo.com
Tue May 8 20:22:44 PDT 2001


Well, I thought that maybe if spices were so expensive they might tend to
exaggerate a bit in the written recipes to impress someone reading it. (Wow,
that guy put that much spice in that dish, he must be very rich or very
generous to serve his guests that much of it)


----- Original Message -----
From: "Elaine Koogler" <ekoogler at chesapeake.net>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, May 08, 2001 8:55 AM
Subject: Re: [Sca-cooks] No Sugar in 10th Century??


> 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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