[Sca-cooks] Rotten meat and spices... (a few excerpts from Apicius)

[Phil Troy / G. Tacitus Adamantius]

Also sprach Chris Stanifer:
>Here's a reference from an author whom *I* respect, with numerous 
>references from authors my
>author respects.... you might find it a bit of a dry read at first, 
>so i will direct your
>attention to page 7, the lower left hand portion of the page (left 
>column) in which the author
>mentions, quite clearly, the spicing of meats to hide decay.  In 
>fact, I suggest everyone read the
>entire article...it is very fascinating, and paints quite a 
>descriptive picture as to what
>*actual* life in medieval York was like (based upon scientific evidence)
>
>Yes, this is a modern article on Medieval York, but it is backed up 
>with researched facts, and
>*digged up bones*.  Check out the bibliography.
>
>http://www3.interscience.wiley.com/cgi-bin/fulltext/110433643/PDFSTART

I wish I could. Wiley won't let me onto the site. Tried three browsers...

So what does it say on page 7 about the spicing of meats to hide 
decay? That the technique might have been possible/used, or that it 
was done, or that they found a piece of meat with a poopload of 
cubebs on it, which radiocarbon dating and/or other forensic testing 
indicated was putrid before the spices were added?

Adamantius
-- 




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la 
brioche!" / "If there's no bread to be had, one has to say, let them 
eat cake!"
	-- attributed to an unnamed noblewoman by Jean-Jacques 
Rousseau, "Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
	-- Susan Sheybani, assistant to Bush campaign spokesman Terry 
Holt, 07/29/04