[Sca-cooks] Transition of Cuisine

[Philip & Susan Troy]

Luanne Bartholomew wrote:

> Here's a question for all you students of food history: What caused
> the transition from medieval to modern cooking methods?
>
> I was reading "French Food in the Renaissance" edited by Anne-
> Marie Rousseau (part of the Madrone Culinary Guild's _The Feudal
> Gourmet_ series).  There was a lot of discussion about the
> changes in cooking by the time of La Varenne. But what caused
> the changes?


In no particular order, some of the factors would include:


Printed cookbooks - idea exchange becomes a bit easier

Protestantism - different dietary rules for parts of Europe

Exploration - cheaper spices, sugar, and new domestic and game animals,
fruits and vegetables

Economic changes / rise of a wealthy middle class in towns


etc.,

Adamantius
--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
things that get other people thrown out of games.  As long as they
let him get away with it, it's going  to continue." -- Joe Torre, 9/98


"Waaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaah!" -- Joe Torre, 11/04/01