[Sca-cooks] New World Foods
Sue Clemenger
mooncat at in-tch.com
Sun Nov 14 08:24:24 PST 2004
*droool* Sounds like a lot of work, but what fun!
All cross-referenced with historical attitudes/beliefs and health
customs, maybe? So that we could know that X people thought that Y item
was an aphrodisiac because it was hot in the 2nd degree, or whatever....
--maire
Daniel Phelps wrote:
> Vincenzo wrote:
>
>>Ever since I 'discovered' the SCA in the fall of 1996, I have
>>wondered and asked, what is the timeline for the introduction
>>of new world foods into the European cuisine?
>>
>>We should also try to establish the introduction dates in
>>Europe for all non-European foods; herbs; spices.
>>
>>With that timeline, the solution to this sort of question
>>becomes mush easier to implement.
>>
>
> Well... the project described would make a nice set of articles, an
> interesting CA or even a mundane book. I see such as describing, based on
> anthropological research, what were the base foods available in pre-Roman
> Western Europe and then proceeding from there forward in time with the
> consecutive introduction of various food items up until 1600. Some items
> would fall out during certain periods and then possibly return later. Such
> a project would establish what was period both in time and in place. If a
> series of articles I can see it divided into obvious subject catagories with
> some cross overs; i.e. fruits and nuts, vegetables, grains, spices and
> herbs, beverages, meats etc. Allied with this would be a discussion of the
> introduction of various cooking methods as they applied to specific items.
>
> Daniel
>
>
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