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

[johnna holloway]

Speaking of baklava and phyllo... there's
a neat article with photos at Slow Food at
http://www.slowfood.com/Slowfood_UpLoad/Riviste/SLOW/EN/23/phylo.html
"Charles Perry, in his entry on filo in The Oxford Companion to Food,
states that the origin of thin pastry
           layers can be traced back to the Tartars and the nomadic
Turks of Central Asia. "

Check it out--
Johnnae llyn Lewis  Johnna Holloway

"Cindy M. Renfrow" asked if Huette or someone else,>
> Could you write this up as a glossary entry with proper dates & sources,> pleeese?> Cindy
>
Huette had written:
> >According to the Oxford Companion to Food, baklava has
> >roots going back to 14th century Azerbaijan, if I
> >recall correctly.