[Sca-cooks] New World Foods

[Martin G. Diehl]

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