[Sca-cooks] Re: Mastic for Stefan

[Robin Carroll-Mann]

On 15 Apr 2002, at 14:17, Harris Mark.S-rsve60 wrote:

> Why the difference in interest in mastic, I wonder. Was the
> source of the mastic just much closer to the Arabs? Or does
> this help indicate that perfumed food in general was more
> appreciated in the Middle East than in Europe? But both
> used rose water in food, right?
>
> Stefan li Rous

An additional point to ponder: I don't recall seeing mastic in any
recipes from Christian Spain, even though the Arabs greatly
influenced Hispanic cuisine, and introduced many new foods.  For
whatever reason, mastic didn't "take".




Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net