[Sca-cooks] process approach to food history

[Christine Seelye-King]

Do you mean that we can take a food or recipe and follow it through history?
I have been researching recipes over and through the centuries  for a
number of countless years at this point. What it takes is a comprehensive
library of sources
more than anything else. Once one has the books it's a questions of choosing
volumes to pull off the shelves and look at.
See my article in icing as an example. of what it is that I do.
http://home.earthlink.net/~mkcooks/SUGARICING.htm
or
http://www.florilegium.org/files/FOOD-SWEETS/Sugar-Icing-art.rtf.

Or did you mean something else?
Johnnae llyn Lewis

My French Toast entry/article (in the Florilegium now) is the same way, a
retrospective of recipes over several centuries.  Lady Temair did an entry
on Blancmange this past weekend that was similar, I think she told me she
had over 27 sources and 50 recipes!  Lady Caitlin of Enniskillen also did an
entry of All Things Almond, but I don't know if it had the historical
timeline aspect to it.  I hear it was fabulous, though!
I think it is a valuable teaching technique, especially if you can show the
modern equivalent and make it relevant to the students.
Christianna