New World Foods- was Re: [Sca-cooks] Earthapples eyc
Martin G. Diehl
mdiehl at nac.net
Tue Nov 16 17:39:29 PST 2004
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
More information about the Sca-cooks
mailing list