[Sca-cooks] Around the Mediterranean in four easy courses...

[Elaine Koogler]

----- Original Message -----

<snippage>
> He also requested baklava, which he knows isn't exactly "period". I
> can make something close by altering a "period" recipe or i can use a
> recipe from my Eastern Mediterranean modern pastry book (some of
> which are pretty close to the pastries in "the Book of the
> Description of Familiar Foods").

Why don't you make the proto baklava that we talked about sometime back.  If
you want, I can send you my recipe/redaction... IIRC it came from an article
that Paul Buell and Eugene Anderson wrote about Mongol culture...I've since
lost the offprint he sent me and need to ask if he'll send another.  At any
rate, I believe that the concensus here was that it was of mid-Eastern
origin.

Kiri
>
> I have suggested to him that a Mediterranean tour would mean more
> compatibility among the dishes in the courses. We haven't yet reached
> a final decision...
>
> I haven't decided on the specific dishes yet, but i'd like to do
> Catalan, Southern French, Italian (too bad there isn't a 12th century
> Sicilian cookbook :-), then Near Eastern... I generally plan on 1
> meat, 1 grain, 1 vegetable, and 1 fruit, plus a couple sauces for the
> meat, per course, unless someone has other thoughts...
>
> For the European legs of the trip i have Santich's Original
> Mediterranean Cuisine; Sabban et al's Medieval Kitchen; Lady
> Brighid's translation of de Nola; Milham's translation of Platina;
> Scully's Neapolitan...
>
> Any other books i really ought to refer to for this feast?
>
> Also, any general comments or ideas - other than that such as feast
> in toto is not "period"? I'm not asking for suggestions for dishes to
> make (although i won't refuse them).
>
> Anahita
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