[Sca-cooks] ISO carbonado references.
David Walddon
david at vastrepast.com
Tue Sep 2 20:52:13 PDT 2008
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 is out of date, I need to update it).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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