[Sca-cooks] Gastronomica articles

Johnna Holloway johnnae at mac.com
Fri Aug 28 04:36:58 PDT 2009

The Summer 2009 issue of Gastronomica has arrived.
There are some articles of interest to us.
One is
"The Low Countries and the English Agricultural Revolution" by Jaap Harskamp
focuses on the work and food habits of Dutch immigrants to England in 
the 16th and 17th
centuries.  (Dutch innovations spurred a 17th century agricultural 
revolution by
transforming the English fens unto productive land, for instance.)
The article also mentions a number of early printed Dutch cookery books.

An OP article but very interesting one on an artisan cheese is titled
/Möhrenlaibchen:/ How the Carrot Got into the Cheese | Ursula Heinzelmann.

Last but not least Mark Morton and Andrew Coppolino's Cooking with 
is reviewed. After mentioning that recipes calling for swan's blood, a 
peacock, or a calf's head are
"unavailable, difficult to obtain, and stomach churning,"
the review ends with a funny sort of endorsement, indicating that the book
offers "plenty of recipes" (albeit strange ones) for a Shakespearean or 
culinary history class feast. The reviewer
warns, however, "if you are looking for something quick and tasty when 
you are running late at work,
or something elegant and intricate to displease a discriminating modern 
palate, you'd better
look elsewhere."


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