[Sca-cooks] medieval caviar
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Fri Mar 2 20:27:00 PST 2007
On Mar 2, 2007, at 10:42 PM, Stefan li Rous wrote:
> So does anyone have any other mentions or period recipes of caviar?
There's a rather critical poem from period (I think) which mentions
"cavialle", which I gather to be more like modern botargo, a pressed,
dried roe (generally today it would be mullet or cod, sometimes carp,
but since caviar specifically refers to sturgeon, I assume that's
what they meant then) I _think_ it's Italian, but translated into
English early on, but the gist of it is that whoever eats caviar had
better like sh*t, dirt and flies. You can still get pressed caviar
that is a pretty similar product; the lightly salted stuff you can
get now really only becomes the worldwide default form in the era of
refrigeration and high-speed food transport.
I don't remember the details offhand, but do have this secondhand
memory of the reference. Anybody else remember this?
"S'ils n'ont pas de pain, vous fait-on dire, qu'ils mangent de la
brioche!" / "If there's no bread, you have to say, let them eat cake!"
-- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,
"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
-- Susan Sheybani, assistant to Bush campaign spokesman Terry
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