[Sca-cooks] New Book on Maya Cooking- Gene Anderson
Stefan li Rous
StefanliRous at austin.rr.com
Sun Nov 2 11:28:31 PST 2008
Niccolo Difrancesco commented:
Dear Authentic Cooks: I have just brought out a book, MAYALAND
CUISINE, about the traditional cooking of the Maya areas of
Mexico--the Yucatan Peninsula plus the states of Chiapas and Tabasco.
The recipes are all things I collected myself from people there or
translated from obscure local cookbooks (mostly pamphlets of very
limited circulation). The recipes are all traditional--which sometimes
means they go back 2000 years and sometimes only 100, so use with
caution if you want to be authentically pre-1700! > > > > > > >
This looks like a cool book. It does seem to be a 'traditional' cookery
book rather than a book to rely on for discerning actual Mayan food
traditions during the time of the Mayan Empire rise and fall. It
able to familiarize us with what their cookery became, and build some
beginning foundation for inferences . . . but NOT be a direct
period Mayan cookery. Cool book for what it proclaims to be . . .
sheeps clothing when people start dragging it out as documentation.
books have already been b at stardized that way in the last 10 years.
I hope this one is appreciated for what it is and not made to fit
'primary resource' (or even secondary) category. >>>
Yes, I think this is a reasonable description of this work.
I've had a copy of the manuscript for several months now since Gene
sent me a copy (Thanks, Phlip!). I had yet to start editing it for
placing it in the Florilegium since it was going to be a major
effort. It is a a fairly long manuscript.
It doesn't strictly fit within the bounds of the Florilegium, but
Gene didn't think any of the regular publishers would take it and I
thought it was a wonderful bit of work and didn't want to see it get
lost. I think it will be useful and of interest for folks interested
in that culture and time. No, it doesn't have the original recipes
culled from specific works, but for those wanting to study this
particular culture, this is a wonderful starting place, whether they
are cooks or not. As we've discussed here previously some cultures
simply don't have the wealth of surviving documents to draw from as
English, Andalusian and Italian do. Welsh and Polish come to mind,
and this book is similar to the books done for those cultures.
Since Gene has made arrangements to self-publish this book, I guess I
will not be placing a copy in the Florilegium, I indeed have mixed
feelings about this. It would have made a nice addition to the
Florilegium although a bit outside of its purpose, but Gene deserves
to make his investment back and it will likely have a larger audience
than it would in the Florilegium.
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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