[Sca-cooks] Transition of Cuisine

[Sue Clemenger]

It probably depends on which methods you're talking about. <gg> We still
do a lot of the same things they did then.  Certainly, changes in
technology would bring changes in method (fireplaces, fireplaces with
chimneys, different types of baking ovens, actual stoves, electric
stoves, gas stoves, etc.).  But those changes would vary great with
locale, etc., etc.....
--Maire

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?
>
> Irmele, pondering.