Huette von Ahrens
ahrenshav at yahoo.com
Sun Jun 3 15:47:50 PDT 2007
I have been reading your comments with great interest. I do wish to tell you that
you should read the Food Time Line that you list below with skepticism, as many of
the items on that website are inaccurate. While not everything is wrong on that website,
there are enough errors to give me pause and to warn people to check their "facts" elsewhere
before taking anything they say as correct.
--- Suey <lordhunt at gmail.com> wrote:
> The Spaniards proudly claim the Persians brought yogurt to Spain which
> is perfectly logical but when translating the recipes from laban into
> Spanish they say leche not yogur. I have reviewed all my stuff and took
> a good gander at the below as well. All I can find are two references
> Perry makes in the Anon. translation to laban but does not specify if
> the recipes he is talking about could have been made with yogurt or
> milk. In Medieval Arab Cookery he indicates that laban can be either
> milk or yogurt but most likely yogurt. Can I say it is possible that the
> recipes in which he cites laban could have been made with yogurt?
> Further taking into account yogurt was used in Persian sauces, eggplant
> dishes and stews I would think yogurt could appear in many of the Anon
> recipes instead of milk but can I state that?
> Food Timeline <http://www.foodtimeline.org/index.html> history notes:
> muffins to yogurt. _http://www.foodtimeline.org/foodfaq2.html#yogurt_
> Stefan's dairyk-prod-msg 1/23/05
> Perry's remarks on yogurt in _Medieval A__r__ab Cookery._ Trowbridge,
> Wiltshire: Prospect Books. 2001
> And Perry's translation of _An Anonymous Andalusian Cookbook of the 13th
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
My thoughts are whirled like a potter's wheel; King Henry VI, part I: I, v
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