[Sca-cooks] Re: Reply on Filo/baklava was Around the Mediterranean...

[Huette von Ahrens]

Cindy,

Personally, I think using the phrase "ancient Persian"
in your definition to be misleading.  I read it as
meaning from ancient times Persia [i.e. BC era].  This
hasn't been indicated in any post or article that I
have ever read.

Huette

--- "Cindy M. Renfrow" <cindy at thousandeggs.com> wrote:
> Wow! Thank you Johnna, for going to so much trouble.
>
> Do you have a full citation for this?
> >"The
> >Taste for Layered Bread among the Nomadic Turks and
> the Central
> >Asian Origins of Baklava" which was originally
> given at a 1992
> >conference and then rewritten for publication in
> the volume
> >edited by Zubaida and Tapper as Culinary Cultures
> of the Middle East.
>
> How's this for a glossary entry?
>
> baklava = Originally an ancient Persian dish made
> using thin sheets of
> stiffly kneaded dough, much like noodle paste. "The
> archaic form of baklava
> called  <i>Baki pakhlavasi</i> that was made by the
> Azabayjanis was a
> layered pastry of 15 layers, consisting of 8 thick
> noodle dough layers with
> 7 of nut filling. The Ottoman kitchens combined
> their skills with this
> archaic dish and came up with the paper thin dough
> now known as filo and
> this has led in turn to modern baklava." (Holloway)
> See
>
http://www.slowfood.com/Slowfood_UpLoad/Riviste/SLOW/EN/23/phylo.html
> and
> "Culinary Cultures..." for more information.
>
>
> Regards,
>
> Cindy
>
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks


=====
Blessed are they who can laugh at themselves for they
shall never cease to be amused.

__________________________________________________
Do You Yahoo!?
Yahoo! Games - play chess, backgammon, pool and more
http://games.yahoo.com/