[Sca-cooks] Nutrition based on the four humors
Euriol of Lothian
euriol at yahoo.com
Wed Nov 3 18:22:09 PDT 2010
Thank you, it is then already on my wish list.
Euriol
________________________________
From: David Walddon <david at vastrepast.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Wed, November 3, 2010 7:51:12 PM
Subject: Re: [Sca-cooks] Nutrition based on the four humors
Not online.
It is available in the proceedings and also available in the Feudal Gourmet
series.
Eduardo
________________________________________________________
Food is life. May the plenty that graces your table truly be a VAST REPAST.
David Walddon
david at vastrepast.com
www.vastrepast.net
On Nov 3, 2010, at 3:40 PM, Euriol of Lothian wrote:
> Is that article online? and is there a link to it if it is?
>
> Euriol
>
>
>
>
> ________________________________
> From: David Walddon <david at vastrepast.com>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Sent: Wed, November 3, 2010 6:38:25 PM
> Subject: Re: [Sca-cooks] Nutrition based on the four humors
>
> Martino also speaks about adjusting the main ingredient in a dish with a sauce
> to correct the humors.
>
> See Fish: Food From the Waters Oxford 21997(?) Pesce Cane article by David
> McDonald.
>
> Also known as David Walddon and Eduardo Lucrezia.
> They certainly were aware of humoral theory sometimes explicitly other times I
> am sure less so.
>
>
> Eduardo
>
>
> ________________________________________________________
>
> Food is life. May the plenty that graces your table truly be a VAST REPAST.
>
> David Walddon
> david at vastrepast.com
> www.vastrepast.net
>
>
>
> On Nov 3, 2010, at 3:13 PM, Euriol of Lothian wrote:
>
>> I would have to disagree and say that the Great Cooks were acutely aware of the
>>
>>
>> four humors. Terence Scully mentions in, The Art of Cooking in the Middle Ages,
>>
>>
>> the following:
>>
>> "“In choosing or in elaborating a sauce a cook accepted an enormously serious
>> responsibility. At this time an
>> ignorance of the humoral complexion of any ingredient could easily lead to a
>> charge of inadvertently undermining
>> someone’s health, or even murder. A cook’s job was in many respects an offshoot
>>
>>
>> of that of a physician; he had
>> almost as much responsibility.”
>>
>> I would also that Martino in Libro de Arte Coquinaria mentions in a number of
>> his recipes the suitability/unsuitability of a dish for particular types of
>> people. The humoral theory was so ingrained in European cultures, and really
>> only was replaced by modern nutrition in the late 19th/early 20th century.
>>
>>
>> Herbals that were printed in the 16th & 17th centuries will note the humoral
>> quality of most of the plants listed in them. In fact there was a push in the
>> 16th century to write herbals in the language native to a region (as opposed to
>>
>>
>> Latin) so that the apothecaries were sure to have the correct information about
>>
>>
>> the humors of the various herbs that were now more available to them.
>>
>> Euriol
>>
>>
>>
>>
>> ________________________________
>> From: Suey <lordhunt at gmail.com>
>> To: sca-cooks at lists.ansteorra.org
>> Sent: Wed, November 3, 2010 5:51:54 PM
>> Subject: [Sca-cooks] Nutrition based on the four humors
>>
>> Here there is a lot I do not understand. Yes, I have tried to study the
>> ancients and of course paid a lot of attention to Maimonides, Averroes
>> and Avenzoar. I find I cannot grasp the four humors. When I plan a menu
>> I am not thinking: Sanguine, Choleric, Melacholy or Phegmatic and I
>> don't think any medieval cook was either unless he was a PhD in nutrition!
>>
>> I understand Maimonides when he prescribes chicken broth! - Grammy and
>> mom did too. Today, we understand Avenzoar with his use of aloe vera but
>> I am overwhelmed with medieval menus - to me they are common sense
>> prescribed by Ziryab.
>> Suey
>>
>>
>>
>>
>>
>>
>>>
>>> E.
>>>
>>>
>>>
>>>
>>>
>>> ------------------------------
>>>
>>> Message: 2
>>> Date: Tue, 2 Nov 2010 17:08:07 -0400
>>> From: Elaine Koogler<kiridono at gmail.com>
>>> To: Cooks within the SCA<sca-cooks at lists.ansteorra.org>
>>> Subject: Re: [Sca-cooks] another spam or hijacked e-mail
>>> Message-ID:
>>> <AANLkTikf-Hq36mXOZr5CD3TJYPPp=JOiPnFVp8Eym+Kp at mail.gmail.com>
>>> Content-Type: text/plain; charset=ISO-8859-1
>>>
>>> I do know Mistress Olwen and I have sent her a message regarding this, but
>>> it's been going on for some time...I've not received a response from her but
>>> will try again.
>>>
>>> Kiri
>>>
>>> On Tue, Nov 2, 2010 at 10:15 AM, Susan Lin<susanrlin at gmail.com> wrote:
>>>
>>>> In my spam folder I just found an e-mail from someone called Olwin the Old.
>>>> The body of the e-mail looked suspect so I just deleted it but it came into
>>>> the SCA-Cooks group.
>>>>
>>>> Don't know if anybody knows this good gentle but they might want to give
>>>> him
>>>> a heads-up to check that his e-mail account has not been hacked.
>>>>
>>>> Shoshana
>>>> _______________________________________________
>>>> Sca-cooks mailing list
>>>> Sca-cooks at lists.ansteorra.org
>>>> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>>>>
>>>
>>>
>>
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>>
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