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

[Johnna Holloway]

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
>   
>