[Sca-cooks] FW:Sindara and Urtatim FW: Period Jewish Recipes

[otsisto]

This is the person I was asking for.
Lyse

-----Original Message-----
--Is there a screen on the Calontir website (or other website) where all
this information is being collected?  COuld one be set up?  I want to peruse
(sp?) this stuff at length, but I have limited money and time at the moment.

Salamon


>-----Original Message-----
>I have documented some recipes by going to jewish scholarly texts which
>note
>ingredients of certain traditional foods.  For instance,  I have 10
>descriptions for charoset from such individuals as Maimonides and the
>Sa'adya Goan.  I do refer A drizzle of Honey, but there are a couple of
>others that I refer to once I have read the actual rabbinical
>references.  Here is a brief list of books that I use:
>
>In Search of Plenty by Oded Schwartz
>World of Jewish Cooking by Gil Marks
>The Jewish Kitchen by Alena Krekulova & Jana Dolezalova
>The Sephardic Holiday Cookbook by Gilda Angel
>The Book of Jewish Food by Claudia Roden
>
>I use these books because they provide some historical background on the
>recipes.  They do not note how old the recipes are.  I do know that at
>least the first 2 books are written by individuals who are Jewish food
>historians. A good book for information of types of foods traditionally
>eaten on various holidays is The Jewish Festivals by Hayyim Schaus.
>
>Hope this helps,
>
>Sindara
>***
>There are several recipes identified as Jewish in the Anonymous Andalusian
>Cookbook, but that doesn't guarantee they are really Jewish. However, given
>the food rules of Muslims and Jews, the dishes
>are certainly potentially Jewish...
>
>"A Drizzle of Honey" has recipes invented by the authors based on slim
>testimony against Jews by neighbors and servants in late 15th c.
>Spain, so they aren't really period Jewish recipes.
>
>I have not noticed any recipes identified as Jewish in other European
>cookbooks.
>--
>Urtatim (that's err-tah-TEEM)