[Sca-cooks] book suggestion was paella

[Johnna Holloway]

For an overview of these cuisines in the Middle Ages,
you might want to take a look at
Regional Cuisines of Medieval Europe: A Book of Essays
Edited by Melitta Weiss Adamson
Description:

Nine mouth-watering essays on the art of cookery in Europe from the end 
of the Roman Empire to the early Renaissance. Beginning with the 
culinary legacy of the Greek and Roman worlds (M Weiss Adamson), the 
contributors explore the different regional cuisines in Britain (C B 
Hieatt), France (T Scully and C Lambert), Italy (S Varey) and Sicily (H 
Salloum); Spain (R Chabrán), Germany (M Weiss Adamson) and the Low 
Countries (J M van Winter), discussing recipes, food preparation and 
cooking, different flavours, herbs and spices staple foods and 
delicacies. 254p (Routledge 2002)

ISBN 0415929946. Hardback. Price US $85.00
Yes, it's expensive. Amazon lists it now at $95 new.
You can interlibrary loan it and read it.

Johnnae, playing librarian

Micheal wrote:

> I just got a decent handle on English, French , German, Hungarian , 
> Italian,  and was working into Spain already gotta go to Arabic. 
> Course should have known there would be overlap there.  Oh well 
> building another bookshelf catch you later.
> Cealian