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

[Huette von Ahrens]

Interesting.  Because Charles Perry in his entry on
filo doesn't exactly say that.  He traces filo back to
the kitchens of the Topkopi in Istambul [late 16th
century], but states that baklava predates filo.  He
traces baklava back to Azerbaijan, but states that
they used thin pancakes or thinly sliced bread.

This is why you should be very very careful of web
sites.  This website in this case is giving
mis-information.

Huette

--- johnna holloway <johnna at sitka.engin.umich.edu>
wrote:
> 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.
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=====
Blessed are they who can laugh at themselves for they
shall never cease to be amused.

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