[Sca-cooks] Age of Chivalry was *Sigh* That tomato thing - again

Terry Decker t.d.decker at worldnet.att.net
Mon Oct 2 20:25:55 PDT 2006

As I recall, Ras's Nouveau Cuisine begins earlier than that with the change 
in spicing that shows up in the first half of the 15th Century, demarking a 
change from Medieval into Renaissance cooking.  The New World foods just 
widen the gap.

Historically, the trade in foodstuffs between the New and Old Worlds is 
rather fascinating, because it marks a change in the foods actually in use 
both in Europe and the Americas and the marginalization of some foods 
previously in use in those regions.  (Ras's Nouveau Cuisine if you will.) 
The change is rather fascinating.

The opening of European trade with India in 1502 is a third occurrence that 
further widens the change.


> Unfortunately, I was exposed very early in my SCA cooking experience to 
> the
> influence of Lord Ras, who convinced me that anything after the 
> introduction
> of New World foods into the food ways was Nouveau Cuisine.  When we are
> speaking "period" we DO need to define exactly what we are talking about.
> "From the Fall of Rome to the Renaissance" covers a lot of territory,
> chronologically, geographically, and philosophically.
> Lady Anne du Bosc
> Known as Mordonna The Cook
> mka Pat Griffin
> I tend to think of the end of the Age of Chivalry as being 1513, when
> Niccolo Machiavelli's The Prince and Other Discourses, the antithesis of 
> the
> chivalric ideal, was published.
> Bear

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