[Sca-cooks] Books for Cooks at British Library

[Jeff Gedney]

Oh, but didn't you know? 
In the middle ages, when food went rotten it did not emit sulfates and organic products like Mercaptans, Cadaverine and Putrescine...  It smelled like roses.

And just a few spices cover up the presence of mercaptans and putrescine anyway!

I mean look how often a sprinkling of cinnamon was used to remove the smell of the stockyards and tanneries in period.

Oh yeah! Spices _will_ make rotten flesh palatable, every time!

Capt Elias
-Renaissance Geek of the Cyber Seas

 ( yeah, that was sarcasm )

-------------------------------------------------------------
If you want to build a ship, don't drum up the men to gather 
wood, divide the work, and give orders.  Instead, teach them
to yearn for the vast and endless sea. 
  - Antoine de Saint Exupery 




---------- Original Message ----------------------------------
From: Daniel Myers <edouard at medievalcookery.com>
Reply-To: Cooks within the SCA <sca-cooks at ansteorra.org>
Date:  Thu, 10 Mar 2005 14:11:42 -0500

>
>On Mar 10, 2005, at 12:09 PM, Johnna Holloway wrote:
>
>> British Library has an online display up on
>> Books for Cooks
>> http://www.bllearning.co.uk/live/text/cookery/
>
>Aaarrrggh!
>
>"Food was flavoured with as many spices as could be afforded,  just to 
>disguise the flavour of salt, pickling vinegar or putridness."
>
>*sigh*
>
>
>- Doc
>
>
>-- 
>-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
>  Edouard Halidai  (Daniel Myers)
>  Pasciunt, mugiunt, confidiunt.
>-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
>
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