[Sca-cooks] Re: Chicken baked in bread recipe

[Christiane]

Sources that can point me to other things is what I need; when dealing with almost a purely oral tradition such as Sicilian cooking, I've been gathering bits and pieces from the Web and from Italian Websites. In Italian. Or Sicilian, which can really screw with your head. Like 'mpanata, which made me pause until I said it out loud and said, "Oh, from the Spanish empanada." Except the Sicilian 'mpanata is baked, not friend, and contains fillings such as lamb or game meat combined with bittersweet chocolate paste and nuts. 

Gianotta

-----Original Message-----
From: Terry Decker <t.d.decker at worldnet.att.net>
Sent: Apr 8, 2005 1:20 PM
To: Christiane <christianetrue at earthlink.net>, 
	Cooks within the SCA <sca-cooks at ansteorra.org>
Subject: Re: [Sca-cooks] Re: Chicken baked in bread recipe

The book is interesting.  The true historical value may be open to question, 
but the quotes scattered through the book point to useful sources.  It's 
also a pretty good read.

Bear

> Arrggh. The title of Mary Taylor Simeti's book is "Pomp and Sustenance: 25 
> Centuries of Sicilian Food." Not "25 Years."
>
> But I am looking forward to getting my hands on this book, it's supposed 
> to have a lot of food history in it.
>
> Gianotta