[Sca-cooks] Re: Mediterranean food

[Christiane]

>>Clifford Wright ties part of this together in his book-- A Mediterranean 
Feast.
 Hope this helps--
Johnnae llyn Lewis


Clifford's Wright's Website also has some essays about Italian medieval food, particularly about Sicily. Apparently butter and lard were more in use there than olive oil, it seems odd to me that butter in period was cheaper, but that seemed to be the case.

I also found out that Clifford Wright will also take the time to write to you, if you have a question you think he could answer. That's really cool.

Gianotta