[Sca-cooks] Food Origins

[Philippa Alderton]

Keep in mind that venison/deer meat depends on the
species, but the species are rather similar from New
World to Old World. We have here, for example, White
Tail, Mule Deer, Moose, Antelope, Key Deer among
others, and our White Tail are very similar to the
European species, but our Moose and Elk are very
different.

Also, depending when/where you're reading and
studying, venison has meant any wild meat, not just
deer or deer-like species.

Phlip

--- Christine Seelye-King <kingstaste at mindspring.com>
wrote:
> 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
>
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=====
Never a horse that cain't be rode,
And never a rider who cain't be throwed....

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