[Sca-cooks] New World Foods

[Martin G. Diehl]

Betsy Marshall wrote:
> 
> That much info- Sounds like a thesis- MA in History 
> or PhD in anthropology?
> Lotsa footnotes, lotsa references, lotsa sources!
> Pyro

Would I have to obtain a BA or BS degree ab initio or 
a priori?  ... or could I just glide past that part?  <g>  

> -----Original Message-----
> From: sca-cooks-bounces+betsy=softwareinnovation.com
> @ansteorra.org
> [mailto:sca-cooks-bounces+betsy=softwareinnovation.com
> @ansteorra.org] 
> On Behalf Of Daniel Phelps
> Sent: Sunday, November 14, 2004 6:49 AM
> To: Cooks within the SCA
> Subject: Re: [Sca-cooks] New World Foods
> 
> 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?

[snip]

> 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.  

[snip]

A good, worthwile challenge ... one which I addressed in 
another reply.  

Vincenzo

> Daniel

-- 
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