[Sca-cooks] What constitutes modern food

[H Westerlund-Davis]

Do we have a time line on what is considered modern? Texas became a state in 1845 and prior to that it was under Mexican control. It would naturally have a distinct style of food with each wave of immigrants who settled in Texas. It's like trying to identify Californian cuisine. 
Aelina

 


 
 
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________________________________
From: Craig Daniel <teucer at pobox.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Mon, January 25, 2010 1:37:04 PM
Subject: Re: [Sca-cooks] What constitutes modern food

On Mon, Jan 25, 2010 at 2:33 PM, Ian Kusz <sprucebranch at gmail.com> wrote:
> hmmm......southern-styled?
> I'm thinking, sausage gravy?  or maybe with pickled pigs' feet? I presume,
> by southern, they don't mean tex-mex....hmmmm....cajun flavored?

Tex-mex and cajun are both pretty southern (for values of southern
expansive enough to include west Texas, which I normally wouldn't),
but not this part of southern.

Pie with pork sausage and gravy strikes me as both entirely plausible
and probably really tasty.

They're also not likely to try to constrain themselves even a little
bit to actual southern traditions (or even come as close as you can by
making meat pies!), as opposed to being inspired by them; the big
reason I'm really looking forward to them actually opening up is that
they've got designs on making distinctly and discernably southern
beers without buying into the concept (heavily influenced, in part, by
the need for refreshing beverages in the hot southern summers) that
traditional American beer styles must be lagers so pale you might as
well drink water. Their website has mentioned possibly brewing beer
tailor-made for drinking with barbecue, that will probably be
basically a porter with a touch of hickory smoke.

...this raises an interesting question, probably worthy of a topic
change - if you were going to make a meat pie inspired by flavors
traditional to your (non-meat-pie-eating) area, what would it contain?
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