[Sca-cooks] 10th C. Cornish?

[Sydney Walker Freedman]

There's an interesting article in the Florilegium about 12th-century
Sicilian food.  Sicily is sor of Italian (not so much in the 12th-century
as much as tody, hence the soft of).  Maybe that will help.  I also
remember reading about a reference to pasta in a description of a
12th-century banquet, but I can't remember even remotely where it is. 
Sorry!

Pax Christi,
Lady Cecilia de Cambrige, taking a break while writing a Medieval music paper

> Cook fish in a tin Pot?
>
> -----Original Message-----
> From: sca-cooks-bounces at lists.ansteorra.org
> [mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Lilinah
> Sent: Sunday, October 22, 2006 8:52 PM
> To: sca-cooks at ansteorra.org
> Subject: [Sca-cooks] 10th C. Cornish?
>
> Our new Wooden Spoon minister (West Kingdom cooking competitions) has
> announced the contests for the next year:
>
> We have six:
> 12th Night is always revealed a couple months beforehand - we have to
> translate a recipe and cook it
>
> 3 are straight forward
>
> But the other two have me a bit mystified:
> - anything 10th C. Cornish
> - anything 12th c. Italian
>
> There's a nice amount of later Italian, but i'm not sure about
> recipes from the 1100s.
>
> And Cornish from the 900s? Help!
>
> --
> Urtatim (that's err-tah-TEEM)
> the persona formerly known as Anahita
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Pax Christi,
Sydney