[Sca-cooks] response from Clifford Wright regarding recipes

[Lonnie D. Harvel]

Below is the reference from which Wright got the information regarding 
Nicolo Tron's affinity for the Pate di Fegato. Also, is his statement 
that all of the recipes in the book are modern. From this I infer that 
though he often sites (and references) the history of a dish, the recipe 
provided is modern, and not just a redaction.

Still a wonderful book, with excellent history, and recipes.

Aoghann

-------- Original Message --------
Subject: 	Re: from the website
Date: 	Sat, 15 Jan 2005 16:56:27 -0800
From: 	Clifford A. Wright <cwright at cliffordawright.com>
Reply-To: 	Clifford A. Wright <cwright at cliffordawright.com>
To: 	Lonnie Harvel <ldh at ece.gatech.edu>
References: 
<200501151937.j0FJbrq14607 at ipswgr0047atl2.usa.prod.interland.net>



Dear Lonnie:

Thank you for your e-mail.  The reference for Nicolo Tron has mistakenly 
been left out of the relevant note 38.  It should be Contini, Mila. "Veneto 
in bocca." Palermo: La Nuova ED.RI.SI. 1988, p. 127.  No, I do not have a 
Renaissance period citation.

The Salatat al-Malfuf is a modern recipe, as are all the recipe in the book.

Best wishes

Clifford A. Wright
----- Original Message ----- 
From: "Lonnie Harvel" <ldh at ece.gatech.edu>
To: <cwright at cliffordawright.com>
Sent: Saturday, January 15, 2005 11:37 AM
Subject: from the website


> Below is the result of your feedback form.  It was submitted by
> Lonnie Harvel (ldh at ece.gatech.edu) on Saturday, January 15, 2005 at 
> 14:37:53
> ---------------------------------------------------------------------------
>
> email: ldh at ece.gatech.edu
>
> hear: book
>
> comments: Greetings!
>
> Two questions from your "Mediterranean Feast". I emjoy researching cooking 
> (and eating) during the medieval and renaissance periods.
>
> First, on page 270, you have the recipe for Pate di Fegato. In the preface 
> to the recipe, you mention that this recipe was said to have been popular 
> with Dige Nicolo Tron. Do you have a reference to this, and/or a 
> renaissance period reference for the recipe?
>
> Second, on page 37, you have the recipe for Salatat al-Malfuf. You discuss 
> the Middle Ages, then reference the recipe as coming from George Salloum. 
> Is this a modern or Medieval recipe?
>
> Thanks for the wonderful book!
>
> Lonnie
>
> ---------------------------------------------------------------------------
>
>
>