[Sca-cooks] New World Foods
Martin G. Diehl
mdiehl at nac.net
Sun Nov 14 12:32:52 PST 2004
Phlip wrote:
> Vincenzo wrote:
[snip]
> > 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.
> >
> > Vincenzo
>
> Sounds like a great project.
> When are you going to start, Vincenzo?
What references should I consult?
For references that are not written in English, or not yet
translated to English, who could provide translations?
If I do this, I'd like to have a list of ingredients (food,
herb, spice) with an indication of high v. low priority
(sequence of research).
That may allow us to use the reserch results on an item
by item basis as they become available. ... instead of
delaying publication (availability) until the research
is complete and perfect (sometimes called forever <G>).
> Saint Phlip,
Vincenzo
--
Martin G. Diehl
http://www.renderosity.com/gallery.ez?ByArtist=Yes&Artist=MGD
Reality: That which remains after you stop thinking about it.
inspired by P. K. Dick
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