[Sca-cooks] Middle Eastern Food

["Ana L. Valdés"]

This is a quite interesting link to comments about how the Crusades 
changed the food landscape in the Middle East.

> http://jeru.huji.ac.il/ef41.htm


Ana




Pixel, Goddess and Queen wrote:

>>Greetings,
>>
>>I'm teaching a class on "Middle Eastern" food in about a month at our 
>>Kingdom A&S Tourney. It's a history and survey. I will discuss 
>>briefly the history of spices. I also want to cover some of the 
>>basics of historic Near and Middle Eastern food.
>>
>>What individual ingredients do you think of when someone says "Middle 
>>Eastern"? What dishes?
>>    
>>
>
>My modern impressions:
>
>Chick peas. Eggplant. Tabouli. Olives. Olive oil. Flatbreads. Fava beans. 
>Feta cheese. Lots of garlic. Moroccan things like tagine and couscous. 
>More olives. Lentils. Falafel. Hummus. Baba ganouj. Kofti. Dolmades. 
>Baklava. Sweet hot tea. Lamb chunks on a stick. Saffron.
>
>  
>
>>What else would people want to know about historical Middle Eastern food?
>>    
>>
>
>If Margaret (1203) were to go on Crusade, what would she be likely to have 
>encountered? How much of later medieval European cuisine comes from ME 
>sources?
>  
>
>>Thanks for any input - this will help guide my research.
>>
>>Anahita
>>    
>>
>
>You're welcome. Always happy to procrastinate real work to further the 
>cause of scholarship. :-)
>
>Margaret
>
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>  
>

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