[Sca-cooks] New World Foods.....
Johnna Holloway
johnnae at mac.com
Fri Apr 25 18:31:41 PDT 2008
I would refer the students to Ken Albala's Food in Early Modern Europe
(which has a great chapter on Ingredients (pages 21- 85 with footnotes)).
Johnnae
David Walddon wrote:
> Not sure what you are using as references besides the website in the
> Tomatoes section.
> If you are looking for other references on Tomatoes (in English)
> check out Gerard's Herbal under Tomato there is an interesting
> "recipe" and other references. For potatoes you might want to
> consider referencing Marx Rumpolt's book "Ein neu Kochbuch" 1581
> where there is a potato pottage/soup/creamy stew recipe. Do you have
> a bibliography to go along with the class?
> Gerard has references to most of the other products you mention as well.
> It is probably to late (unless you already have a copy) but I seem to
> remember that the Madrone Culinary Guild's "Culinary Reference
> Manual" has a section on New World foods.
> Sounds like a fun class.
> Good luck.
>
> Eduardo
>
>
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