[Sca-cooks] PPC #77

[Elise Fleming]

Greetings!  The newest Petits Propos Culinaires (#77) arrived a few days
ago and there are several articles of interest to SCAdians.

The first is "Parisian Bread Circa 1654".  This includes a reprint of John
Evelyn's "Panificiuim" with the French text from "Les Delices de la
Campagne", by Nicolas Bonnefons.  Rubel, the article's author, indicates
that Evelyn made a few mistranslations but basically contains the French
text in English.  There's enough difference, apparently, that it might be
interesting for a SCAdian to work on the French and do a new translation. 
The article points out a few of the similarities between English and French
breads, specifically Markham's "cheat bread", so one might use this as a
possible reference for slightly OOP breads.

The next is "The Food of the North" by Jane Stevenson and Peter Davidson. 
While the article isn't specifically about period foods, it does list and
detail which foods were in various parts of northern Europe during SCA
times.  One could then add or eliminate foods when doing SCA feasts.

Charles Perry has contributed "The Original al-Baghdadi", pointing out some
places where he thinks material was incorrectly translated and some
additional recipes that don't appear in other versions.  There are no
recipes given.

Andrew Dalby wrote "Platina, Brantome and the Female Libido" which mentions
some aphrodisiacs and connections to Platina.

The book review section includes a review of "The Receipt Book of Lady Anne
Blencowe", a work that is admittedly OOP, but one that several of us own. 
This version appears to have a "transcription with adaptation of some of
the recipes for the modern kitchen by a worker in the field of herbs and
preserves."  The British pound price translates to about $15.  (Devra???)

Alys Katharine