[Sca-cooks] Early Irish food

[Etain1263 at aol.com]

In a message dated 1/9/2009 7:41:41 P.M. Eastern Standard Time,  
StefanliRous at austin.rr.com writes:


That's a poor challenge. What is the dividing line between what  is  
and isn't a different item from another? Do a fresh and an  aged  
cheese count as one or two foods? Is yoghurt different than  kefir for  
this? You can eat milk based glue. Does it count as one of  the 27 foods?

Well...this is exclusively medieval IRISH foods...and it deals, not with  
things made WITH milk, but things made FROM milk.  Here is the quote:
 
>From "Irish Food and  Cooking",           by  Biddy White Lennon and Georgina 
Campbell

" In  Celtic times the Irish developed their passion for banbhianna - white  
meats made from milk.  This passion persisted for over a thousand  years.  
Banbhianna fascinated visitors and in 1690 an Englishman wrote,  "The people 
generally are the greatest lovers of milk I ever saw which they  eat and drink 
about twenty several sorts of ways".  
      The sagas and the Brehon Laws, written down  about AD 600, .......and 
contain much of value in reconstructing the Irish way  of life before the 
arrival of Christianity.  Banbhianna divided into winter  and summer 
types......winter were bog butter and the hard cheeses, and the  summer types included fresh 
butter, milk drinks and soft fresh cheeses."
 
This section of the book (It's a cookbook for the most part..with history  in 
the beginning...but not much actual documentation) goes on to describe some  
of the "foodstuffs" made that are still in use today.   I would be  happier 
with this if it had documentation.
 
Etain



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