[Sca-cooks] recommendations for fat

Johnna Holloway johnna at sitka.engin.umich.edu
Tue May 22 15:52:09 PDT 2007

Well, if you are really looking for documentation take a look at
Oxford Symposium 2002

The 2002 Oxford Symposium on Food and Cookery
By Elizabeth D. Richter

Few of us can spread a pat of butter or add cream to our coffee without 
a pang of guilt. Fat is bad. The evil “F” word is ingrained in our 
psyche. Imagine the pleasure, then, for 170 food writers and culinary 
historians from Chicago and around the globe who gathered last month at 
St.Antony’s College in the 12th century college town of Oxford, England, 
to spend three days talking about, lecturing about, learning about, and 
yes, eating fat, all kinds of fat.


> well, isn't that an open invitation...
> we have siege cooking (YEA!) at grand outlandish again 
> this year, and we are allowed to bring one liquid, one 
> staple and one fat.
> i am pretty set on the staple and the liquid, but i am 
> waffling on the fat... do you think i can make a good case 
> for cheese being a fat?  how about bacon?
> any esoteric fats roaming around out there?  if you can't 
> experiment on judges, who CAN you experiment on?
> cailte

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