[Sca-cooks] Another question on peas
Terry Decker
t.d.decker at att.net
Thu Mar 4 09:07:34 PST 2010
>
> My focus is to prepare to give a class on a 16th century German cookbook
> and what may have been the common form of ingredients. I am trying to
> wrap my mind around what I might have specifically known as a reader of
> this cookbook, and what I might best use to simulate the period nature of
> the dish for experimental rather than feast-type purposes. <clipped>
>
>
>
> Katrine
Which cookbook? The 16th Century was a time of great change in foodstuffs
and the availability was skewed depending on wealth and interest.
Bear
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