[Sca-cooks] ISO carbonado references.

[David Walddon]

Florio (1598 English Italian Dictionary) defines is thus - Carbonata,  
a carbonada, meate broiled upon the coles, a rasher.

Riely in The Oxford Companion to Italian Food has no reference for  
Carbonata.

I have reviewed the 1598 Epulario and it skips the two Platina  
recipes entirely. I have not been able to locate the original Italian  
Epulario (library is in a mess!) but will continue my search and let  
you know.

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 Sep 2, 2008, at 6:35 PM, ranvaig at columbus.rr.com wrote:

> Rumpolt's _Ein New Kochbuch_ has many references to "Karwenada"  
> which means Carbonado.  In one recipe (Kalb 32) it is spelled both  
> "Karwenada" and "Karbenada".
>
> Karwenada of mutton, grouse, sturgeon, pheasant, pork, veal,  
> piglet, eagle, salmon, and probably others I've not yet  
> transcribed.  Also a Karwenada subtlety of sugar.
> http://www.geocities.com/ranvaig/medieval/EinNewKochbuch.pdf  (this  
> is out of date, I need to update it).
>
> Also Gwen Cat posted this when I asked about Karwenada
> http://lists.whatwg.org/pipermail/sca-cooks-ansteorra.org/2007- 
> March/008281.html
>> Karwenada is a variant of Carbonado, also Karbanart,
>> Karbenart and Karwanart.
>
> Giano has a reference to Karbenart from Franz de Rontzier
> http://clem.mscd.edu/~grasse/GK_Gianos_12thnight.htm
>
> And the word Karwanart has a lot of Kurdish hits.  Not sure if its  
> related or not, but Rumpolt has other recipes influenced by the  
> middle east.
>
>
> Ranvaig
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