[Sca-cooks] New World Foods
Martin G. Diehl
mdiehl at nac.net
Sun Nov 14 13:28:46 PST 2004
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
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