[Sca-cooks] Interesting medieval food article

[marilyn traber 011221]

> > > Yes, it was. At least for peasants, and for noblemen, too, I suppose, if
> > > there wasn't a feast going on. Spices were way expensive. OK, you can 
always
> > > season with herbs. But if salt is equal in price with gold, everyday-
food
> > > will be bland (at least to modern palates).
> > 
> > Mustard.  Garlic.  Horseradish.  Verjus/vinegar.  And, as you mention, 
herbs.
> 
> Note that a household consisting SOLELY of 2 priests and their 
> servants got through TWO POUNDS of pepper in one year, according to 
> C. Anne Wilson.
> 
> I'm not sure who came up with the idea that Salt was equal in price 
> to gold; I'd like to see a citation for that...

I'd like to see that citation, too- I don't think there is one. I think what 
might be happening is someone has confused their facts, confusing salt with 
pepper, which WAS quite expensive, often, as I understand it, literally being 
worth its weight in gold.

Also, as I understand it, salt was pretty much a commodity like any other, 
with its price varying depending on how close to the source you lived, and 
with certain grades of salt being preferred as being more exotic. If you live 
on the seacoast, any peasant with the time to dry it can have salt, but the 
Lord of the Manor might prefer to serve salt from the salt mines halfway 
across Europe- and vice versa.

Saint Phlip,
CoD

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