[Sca-cooks] Opinion on book sought

[David Walddon]

Totally agree. Ken's books are all worth it. And I am as guilty as Johnna
from a bias standpoint only a different book!
Eduardo

On 6/22/10 3:50 PM, "Johnna Holloway" <johnnae at mac.com> wrote:

> 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
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