[Sca-cooks] A Feast Menu for Commentary

[Johnna Holloway]

It's rather all over the place and all over the time from the 10th  
century through the 16th century, from papal courts to the Ottoman  
Courts, but I gather that is what you wanted.
You mentioned this is a feast for the investiture of a lovely couple  
with 16th century Turkish personas.
Do they like it? Is there anything they would like?

You mention At the Table of the Grand Turc but have you looked at
Yerasimos, Marianna 500 Years Of Ottoman Cuisine ISBN : 9752301614
Publisher : Boyut Yayın in İstanbul. 2005?

It includes a great chapter on food and culinary sources
in Ottoman history, inc. palace records. Also nearly 100 recipes ranging
from 14-17th centuries. With illustrations. Try interlibrary loan.

It might give you a couple more suggestions and the pictures are great.

There were a number of other books suggested in late March and April,  
so looking at some of those now might be worthwhile. You'll have a  
different perspective after having done some work on the feast by this  
point.

How many people are you cooking for? is the feast as it stands within  
budget and able to be cooked in the kitchen available/ What can you  
afford to add or what will be in season?

You could on adding a subtletie or Ottoman sugarwork? Would that be  
something you could do or contract out?

Johnnae

On Aug 6, 2010, at 10:34 PM, Terry Decker wrote:

> Don't be worried.  It looks fine.  I suspect that most of us haven't  
> responded because we have no problem with the menu or don't have a  
> lot to add.  In my case, I'm recently off the road and I'm preparing  
> the downstairs of the house so that Margaret can sleep there after  
> knee replacement surgery which cuts into my online time severely.
>
> Bear
>
>> I was kinda hoping for a little more feedback - good, bad, whatever.
>> Is my menu really that boring? Now I am doubly worried.
>>
>> Serena