[Sca-cooks] New World Foods

[Sue Clemenger]

*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
> 
> 
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>