[Sca-cooks] Book Question

Daniel Myers edoard at medievalcookery.com
Mon Oct 15 17:28:55 PDT 2007

On Oct 15, 2007, at 7:25 PM, Diane & Micheal Reid wrote:

> Recently my lady picked up a book called
>  Food in History by Reay Tannahill,
>  Question having read a bit I wondered if it was meant as a  
> generalist view
> or is it a book that can be used for references.

As a general overview it's ok, I suppose (It doesn't talk about  
spices and rotten meat).  But it's very poorly documented in most  
places, and the section on the medieval period is very short and way  
over generalized (any book that fails to differentiate the practices  
of  Italy and England is doing more harm than good in my opinion).

I'd read it and pass it on, and then go pick up anything by Scully or  

- Doc

222. Take Longebeff, an sethe it wyl, than choppe hem smale, an put  
on dysshe wyth quystys, and serue it forth in a dysshe, as men  
seruyth furmenty wyth venyson.  [The Boke of Swyllyng]

More information about the Sca-cooks mailing list