[Sca-cooks] RE: Basque Food

[Huette von Ahrens]

According to the Oxford Companion to Food, Paella actually refers to the pan it is made in
and not the food, although through the ages, it has come to mean the food now.

According to the OCF, it is a mixture of Roman tools [the Patella] and Arabic cookery.  There 
are references to it in 13th and 14th century Toledo, but no recipes.  It is apparently
originally from Islamic Andalucia.  And it was intended to be a group dish eaten directly 
out of the pan.  There apparently is mention of such dishes in the "Libro de Sent Sovi".

The article in the OCF was written by Lourdes March, who is an authority on Spanish cookery.

Huette

--- Micheal <dmreid at hfx.eastlink.ca> wrote:

>  Greetings
>  Being as my persona is Pict my research points to the marriage bed as the 
> villian of their eventual loss as a significant people. Ceasars would have 
> been flabergasted to learn all it took was a bed instead of troops.
>   Anyway off to the point of the intent of my message today, Basque food. 
> Anyone know for sure whether Paella is Basque or Spanish? I know its 
> development has fallen to the Spanish cousine.
>  I have made several and they are realy great crowd feeders. But I am trying 
> to find actual documentable period recipees for them. I also realize they 
> may have flown under the umbrella as they were primarily a peasant food for 
> farm hands.
>  Cealian Of Moray 
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> 


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