[Sca-cooks] Leeds Symposium Review - yet another one
Caointiarn
caointiarn1 at bresnan.net
Sun Apr 15 14:22:10 PDT 2007
----- Original Message -----
From: "Jadwiga Zajaczkowa / Jenne Heise" <jenne at fiedlerfamily.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Sunday, April 15, 2007 11:22 AM
Subject: Re: [Sca-cooks] Leeds Symposium Review - yet another one
>I was able to get it through Interlibrary Loan, but it is available
> through used book vendors in Britain, according to abebooks.com
>
>> Jadwiga, this is my area of study. Could you point me
>> in the right direction to get a copy of this volume?
>> I wasn't able to find it online but that could merely
>> mean I'm not entering my query correctly.
>>
>> Thanks!
>> Eibhlin
>>
>> > Waste Not, Want Not: Food Preservation from Early
>> > Times to the Present
>> > Day, edited by C. Anne Wilson. (Edinburgh: Edinburgh
>> > University Press,
>> > 1991.)
>> >
>> > Those who have grown bored and fretful at this
>> > stream of reviews will be
>> > pleased to know that this volume, papers from the
>> > Fourth Leeds Symposium
>> > on Food History and Traditions, is the last in my
>> > possession. This
>> > volume is of particular interest because most modern
>> > Americans have
>> > little idea of the preservation techniques used
>> > before the 20th, or at
>> > best the 19th, century. I certainly had only a hazy
>> > idea of drying,
>> > pickling, and the 19th century innovation of
>> > canning.
>>
>> <snip>
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>
> --
> -- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
> "I thought you might need rescuing . . . We have a bunch of professors
> wandering around who need students." -- Dan Guernsey
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