[Sca-cooks] medieval Japanese [food] for the total novice..

[Joe Fling]

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Since Devra is busy getting ready for Pennsic (so am I, but probably not as
busy as her...), I took the liberty of copying this from the website.  I
have a serious *WANT* for this book, and will whine often while at
Pennsic...

The History and Culture of Japanese Food - $110.00
Naomichi Ishige. Part One is a history of Japanese food, from the
Paleolithic, when a hunter-gatherer culture prevailed, to the present day.
The place of rice and saki in the culture is discussed. The book also covers
the early prohibitions against eating meat, and the influence of Chinese,
Korean, and Indian cuisine on Japanese food preparation and tastes. Part Two
deals with the structure of Japanese meals, the utensils used, and the
specialized restaurants that may be found. A chapter is devoted to the
Japanese menu, and discusses the occurrence of soup, sashimi, sushi, and
stews such as sukiyaki. No recipes. HC, 273pp, including a bibliography, b&w
illustrations.
Kegan Paul Ltd

What day is the Potluck?

Thanks!

John M.

Red meat isn't bad for you. Fuzzy Blue-Green meat is bad for you....

----- Original Message -----
From: "Elaine Koogler" <ekoogler1 at comcast.net>
To: <sca-cooks at ansteorra.org>
Sent: Monday, July 15, 2002 2:50 PM
Subject: Re: [Sca-cooks] medieval Japanese [food] for the total novice..


> Check with Devra...it's published by those same idiots that published
'Soup
> for the Qan' and it's almost as expensive...$115 I think.  Though I just
may
> treat myself to a copy, seeing as how I've waited so long for it, as a
prize
> for finally landing a real job.
>
> I think I told you guys about a month or so ago that I had landed a job
with
> a consulting firm and would be working with the school system in
Baltimore.
> Well it turns out that the company didn't actually have the contract and
> they had gotten me to sign on so they'd have qualified people to present!
> This is what I found out last Friday afternoon, after waiting around for
> them to give me a start date!!  I really felt like I had been suckered!
But
> I had interviewed for another job last Tuesday...call it a feeling that
> something was wrong with the other one....and they called this morning and
> made me an offer.  So, as it's a better job, better commute...lower pay by
a
> bit and the bennies aren't as great...I grabbed it.  I'll be doing
training,
> courseware development and technical writing for an internet training
> company in DC.  They seem to be a great bunch of people and I'm really
> looking forward to working with them.  And I actually have a start
> date...this coming Friday!!  And...ta dah...they're letting me come to
> Pennsic!
>
> Kiri
> ----- Original Message -----
> From: "Susan Fox-Davis" <selene at earthlink.net>
> To: <sca-cooks at ansteorra.org>
> Sent: Monday, July 15, 2002 11:22 AM
> Subject: Re: [Sca-cooks] medieval Japanese [food] for the total novice..
>
>
> > Kiri reports:
> >
> > > There is a new book out that I can't afford at the moment that has all
> of
> > > what you're asking about...Devra has it...it's a history of Japanese
> foods.
> >
> > I need this book!  Title, author... or should we just check the Poison
Pen
> > website?
> >
> > > I think you are pretty much good to go with things like various
veggies
> > >  cucumber, onion, spinach, snow peas, bean sprouts, mushrooms,
carrots,
> > > etc., but not demonstrably new world things like bell pepper, etc.).
> They
> > > also had things like various type of noodles, rice, millet, tofu, soy
> sauce,
> > > rice vinegar.  So far as meat/fish/poultry is concerned, you're always
> > > pretty safe with fish.  I usually tend to shy away from beef and pork,
> and
> > > I'm not sure about chicken.  Sushi is defnitely not period, at least
the
> way
> > > we know about it, but, oddly enough, tempura is.  I have recently
> discovered
> > > that yakitori is probably a period dish as well.
> >
> > Meat and poultry didn't catch on in Japan until relatively late in the
> game.
> > Remember in "Shogun," the grossed-out reactions when the English pilot
> hunted a
> > game bird and hung it out to age properly?  Our baron is a longtime
lunch
> > provider but we can't break him of serving chicken teriyaki at tourneys,
> no
> > matter how many times we make him watch that scene.  Well, as long as
the
> people
> > will eat it, he says.  *sigh*
> >
> > Noodles go 'way back.  I read in a book about soba [buckwheat] noodles
> that a
> > noodle house restaurant figures in the tale of the 47 Ronin, as the spot
> where
> > they met to plan their vendetta.  The story took place in 1701-2, during
> the
> > Tokugawa shogunate, still a rather feudal period in that region, yesno?
> >
> > The anecdotal information that I recall about Tempura is as follows:
some
> > Portuguese priests were frying fish [or maybe prawns] for their Friday
> dinner.
> > A Japanese, wondering why they were ruining perfectly good seafood that
> way,
> > asked why they were doing that?  The priests tried to explain that
Friday
> was
> > the time for fish.  Latin for "time" is "tempora".  This tale may be
> > Snopes-worthy, but it's a good one.  Don't forget to leave the batter a
> little
> > lumpy and keep it ice-ice-cold.
> >
> > > We are presently in the process of translating an almost-period
Japanese
> > > cook book, the "Ryori Monogotari"...I believe that our translator has
> almost
> > > completed one chapter.  We will be sharing these as they are
completed.
> >
> > Huzzah!  I await this breathlessly.
> >
> > Selene, Caid
> >
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at ansteorra.org
> > http://www.ansteorra.org/mailman/listinfo/sca-cooks
> >
>
>
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