New World Foods- was Re: [Sca-cooks] Earthapples eyc

[Martin G. Diehl]

Bill Fisher wrote:
> 
> On Tue, 16 Nov 2004 07:41:11 -0800 (PST), Chris Stanifer
> <jugglethis at yahoo.com> wrote:
> 
> > I agree with this, to a point.  However, if the new variant 
> > can be produced using those 'proper' techniques and ways of 
> > thinking, then will it be safe to call it 'period' food?  
> > Where is the line drawn?  'Undocumentable', to be 
> > sure....the dish never appeared anywhere in period as far 
> > as we can tell.... but I think certain assumptions can be 
> > made, assuming studious dedication and preservation of the 
> > main, to produce a new dish which could be labeled 'period' 
> > food.
> >
> > WdG
> 
> I would not call it period food.  Period food is food we 
> have definite documentation for that we know they made.  
> This would be "food fashioned in a period style."
> 
> The line is small, but the difference is not.

French cuisene v. nouvelle cuisine?

>From m-w online ... 

	Main Entry: nouvelle cuisine
	Function: noun
	Etymology: French, literally, new cuisine
	: a form of French cuisine that uses little
	flour or fat and stresses light sauces and
	the use of fresh seasonal produce; also :
	any national cuisine that stresses lightness
	and freshness in preparation <American
	nouvelle cuisine> 

OTOH, IME around here, it seems to mean ... 

	"As long as I julienne everything, I can use any 
	weird combination of tastes and get away with it."  

> Cadoc
> --

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