[Sca-cooks] charcut
Phil Troy / G. Tacitus Adamantius
adamantius.magister at verizon.net
Fri Sep 16 20:23:47 PDT 2005
On Sep 16, 2005, at 11:15 PM, otsisto wrote:
> Umm...Olives?
>
> Lyse
I suspect we're looking at the difference between charcuterie as an
artisan's occupation, and the charcuterie industry.
Ironically, since the meaning of the term has changed greatly in the
past 100 years or so for most people, I'd describe a single
establishment that sold the items Eibhlen lists as a "delicatessen".
Adamantius
>
> -----Original Message-----
> Yes, charcut. was me shortening the word
> "charcuterie". It encompases preserved meats
> (prosciutto, salamies, smoked fish, etc.), olives,
> pates, caviar, and other foods of that ilk.
>
> Eibhlin
>
>
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
"S'ils n'ont pas de pain, vous fait-on dire, qu'ils mangent de la
brioche!" / "If there's no bread to be had, one has to say, let them
eat cake!"
-- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,
"Confessions", 1782
"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
-- Susan Sheybani, assistant to Bush campaign spokesman Terry
Holt, 07/29/04
More information about the Sca-cooks
mailing list