[Sca-cooks] Food History v. Sources of Recipes

[johnna holloway]

It's still roughly 91.80 plus shipping which
makes it a bit expensive. There's a whole segment of
the readership that won't spring for copies of the
in-print texts that are available for far less than
than what this costs. The question will be rather or not
some press in the US or the UK gets this translated and published.
Then it will get the wider readership and notice.

On the other hand, there are readers of this list that
have already requested that the local academic library purchase
it and notify when it arrives and also consider loaning
a copy in for work meanwhile. Now the question is does it
contain references to oranges and candying oranges which is
said to date to the days of the Avignon Papacy?

Johnna Holloway  Johnnae llyn Lewis

----------------------------------
Some are, but my experience tells me that many more are interested in
ANY aspect of food and
cooking in the Middle Ages.  Er.....Make that any aspect of Food and
Cooking, period.
Mordonna

 jenne at fiedlerfamily.net wrote:

Well, I think so too, but many of the readers on this list are primarily
interested in sources of recipes.
-- Jadwiga Zajaczkowa jenne at fiedlerfamily.net


> Also sprach SableSwanHerald at aol.com:

> >Count me as someone who is interested in food history and food archeology.
> >
> >In my opinion, it's an important part of studying food in history.  I am
> >someone who believes that acceptable documentation includes and should
> >include results of archeo-logical finds, not just translated recipes.
> >
> >'Sides, I'm in it for the overall knowledge, not just the recipes.
> >
> >Berengaria

Phil Troy/ G. Tacitus Adamantius" wrote:
>
> As long as the recipes aren't ignored (which they are, all too often,
> anyway), I agree.
>
> Adamantius