[Sca-cooks] Food Origins

[Christine Seelye-King]

Oh, yes, this is always a good site.  I've now included: cress, cauliflower
(to M.E./Medit.), pine nuts, poppy oil (never heard of that in period, but
he cites it as Flanders and Germany's main cooking oil), broadbean, haricot,
hairy vetch, sweet vetch, capers, and several cheeses.  He says never, never
use artichokes, but I know there are recipes for them.
Added Cranberries to the New World list.
Think I'll start a new category as well:
Foods Not Known In Period
Margarine, shortening, ice cream, iceberg lettuce?, rhubarb...

> This rang a bell with me so I just
> googled the subject and found this ....
> How to cook medieval section at
> http://www.godecookery.com/how2cook/how2cook.htm
> You might want to check this listing out.
> It says:
> The purpose of this website is to explain
>  and discuss the foodstuffs and cooking procedures
>  that were available in the Middle Ages & Renaissance,
>  in order to re-create more authentically the
>  medieval foods and recipes that are being prepared today.
>
> Johnna Holloway  Johnnae llyn Lewis