[Sca-cooks] Opinion on book sought

[Johnna Holloway]

All of Ken's books are worth reading. But of course I might be
biased as I am mentioned as a friend and source as a librarian in
his foreword to The Banquet. (I know so cool to get mentioned and  
thanked.)

Have you seen my Tournaments Illuminated article The Essentials Or  
Culinary Texts A Reader Must
Know About— It would be a start for your list.
  Johnna

On Jun 22, 2010, at 5:22 PM, wheezul at canby.com wrote:

>
> I just finished reading 'Food in Early Modern Europe' by Ken Abala.  I
> found myself thinking that I wished that I had read this book back in
> November when I decided to dip my toe in the 16th century cooking  
> waters.
> I'd imagine the book would be pretty basic to long time researchers,  
> but I
> would be interested in reactions from those who have read it.
>
> I'd like to put it in my class bibliography as a good book for  
> beginners
> to read, but am also open to other suggestions about general books  
> that
> are not cookbooks that consider the renaissance era specifically.
>
> Thanks,
>
> Katherine