[Sca-cooks] Paella was Tomatoes (was Philip)

[Micheal]

      Actually your correct to a degree , well it is a larger degree then I 
would like to admit. But in truth there may never be a simple answer. So 
more books to find an acceptable resolve to me. Leaving you fine people 
alone for awhile.
 Da
----- Original Message ----- 
From: <lilinah at earthlink.net>
To: <sca-cooks at ansteorra.org>
Sent: Friday, January 13, 2006 5:06 PM
Subject: Re: [Sca-cooks] Paella was Tomatoes (was Philip)


> From: Micheal <dmreid at hfx.eastlink.ca>
>>   But here`s the twist only in Spain does Paella reach the level of 
>> notice
>>that it does. Why ? that is my project.
>
> But that's in MODERN Spain. And it seems to me that you're a bit fixated 
> on modern paella, which may be blinding you to its potential antecedents.
>
> Of course, the Arab corpus has tons of rice cooked with "stuff" recipes. 
> And the Arabs brought rice cultivation to Spain, where it was cultivated 
> for some time after the reconquista, although because the wet rice fields 
> harbored malaria-carrying mosquitos, the Spanish government eventually 
> closed rice agriculture down.
>
> And what about other places in period? What about Italy in period? And 
> what about Southern France, for which we have  little culinary reference 
> in SCA-period, so it's hard to research?
>
> There are so many potential reasons - social, agricultural, 
> trade/economic, political (don't for get that Spain controlled significant 
> chunks of what is now Italy in SCA-period), etc. - for paella becoming 
> what it is now in Spain, but not somewhere else.
>
> I mean, think about Garum - Mediterranean fish sauce - which was still 
> being made in Byzantium in the 15th century almost up to the 16th c. Why 
> has it virtually disappeared in the intervening 4-plus centuries, leaving 
> only anchovy paste behind (Worchestershire sauce seems to me to have 
> Malaysian roots).
>
> Sometimes there is no simple single answer.
> -- 
> Urtatim (that's err-tah-TEEM)
> the persona formerly known as Anahita
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