[Sca-cooks] meet your meat
iasmin at comcast.net
iasmin at comcast.net
Thu Sep 25 09:11:52 PDT 2003
A quick look through the archives and at the Florilegium hasn't yielded me many
results, so I thought I'd try here...
At some point in the future, I'd like to teach a class on meat identification
(parallels to Letterman aside, I do think it would be a terribly useful class).
I asked and got a few suggestions from our kingdom cook's list, but I thought
that I would ask here as well:
(1) If you were to take a class on meat ID, what would you like to learn? What
would you find useful?
(2) I don't have any good manuscripts in my possession (only cookbooks)
describing period meat cuts (or their locations or the husbandry that goes
behind the meat). I have Cato, Varro, and Columella kicking around, but don't
recall seeing anything there. Anyone have suggestions?
Iasmin
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