[Sca-cooks] Vinegat (was: German Harvest Feast Outlands Nov 04
aeduin
aeduin at verizon.net
Fri Nov 19 15:36:22 PST 2004
If you look at the very bottom of the page it says, "In 1861 Mr.
Aggazzotti, a lawyer, introduced a revolutionary production technique that
used concentrated grape must as the raw material instead of wine vinegar.
This is the method that has been used ever since to produce traditional
balsamic vinegars." Which to me indicates that the balsamic vinegar that
we know and use today is not what was around back then. This thought is
backed up by this statement, "Further documentary proof confirms Modena as
the birthplace of balsamic vinegar, whose method of preparation did not
undergo any significant changes for many centuries."
So, using one article as documentation you can infer that Balsamic vinegar
is period but that what we get today may be similar in taste but we will
probably never know.
aeduin
At 03:19 PM 11/19/2004, you wrote:
>On Fri, 19 Nov 2004 09:37:16 -0800, David Friedman
><ddfr at daviddfriedman.com> wrote:
> > Gwen Cat wrote:
> >
> > (description of what looked like avery good feast snipped)
> >
> > >I webbed the menu, recipes, notes and thank yous at:
> > >
> > >http://clem.mscd.edu/%7Egrasse/GK_ASnCrown04feast.htm
> > >
> > >Comments appreciated!
> >
> > You comment discussing the pork and onion recipe that balsamic
> > vinegar isn't period. This suprises me; if so, when did it come in?
> > Anyone know?
> >
> > Elizabeth/Betty Cook
>
>
>Dunno from actual source documentaion, but the balsalmico
>sites from Italy claim the 10th century or so.
>
>http://www.harvestfields.netfirms.com/herbs/Vin/01.htm
>
>This is an interesting site that he claims he has documentation
>for the 11th Century. But it was mostly an 'in Modena" thing
>that was kept local.
>
>Real nice site with some cool vinegar stuff - recipes, etc.
>
>Cadoc
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