[Sca-cooks] New Book on Maya Cooking- Gene Anderson

Saint Phlip phlip at 99main.com
Sun Nov 2 12:02:47 PST 2008

Ask Gene specificly if he doesn't want you to put it in the
Florilegium. He may be more interested in having the information out
there, than in making back the money. And, I know, myself, that I'd be
perfectly happy to buy a hard copy in addition to the electronic copy
I already have. Can't really snuggle in bed with a cold drink and a
desktop computer, like you can with a cold drink and a good book ;-)

On Sun, Nov 2, 2008 at 2:28 PM, Stefan li Rous
<StefanliRous at austin.rr.com> wrote:
> Niccolo Difrancesco commented:
>  <<<
> -----Original Message-----
> 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 should be
> able to familiarize us with what their cookery became, and build some
> beginning foundation for inferences . . . but NOT be a direct reference for
> period Mayan cookery.  Cool book for what it proclaims to be . . . wolf in
> sheeps clothing when people start dragging it out as documentation.  Several
> 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 into the
> '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.
> Stefan
> --------
> 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 ****
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org

Saint Phlip

Heat it up
Hit it hard
Repent as necessary.


It's the smith who makes the tools, not the tools which make the smith.

.I never wanted to see anybody die, but there are a few obituary
notices I have read with pleasure. -Clarence Darrow

More information about the Sca-cooks mailing list