[Sca-cooks] New World Foods.....

[David Walddon]

EXCELLENT resource Johnnae!
It sits right next to Davidson when it is on the shelf and not next  
to my computer or bed.
How is Ken's "Bean's - A History"? I have not read it yet. Has anyone  
else?
Andy Smith's The Tomato in America has some interesting references,  
but of course is mostly out of the period under discussion here, plus  
it focuses on America! Totally worth the read. Pure Ketchup is also  
GREAT! But not relevant to the below.

Eduardo
________________________________________________________

Food is life. May the plenty that graces your table truly be a VAST  
REPAST.

David Walddon
david at vastrepast.com
www.vastrepast.com
web.mac.com/dwalddon


On Apr 25, 2008, at 6:31 PM, Johnna Holloway wrote:

> 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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