[Sca-cooks] Nutrition based on the four humors

David Walddon david at vastrepast.com
Wed Nov 3 18:39:36 PDT 2010


I will try and dig my copies up and send you the specific reference. 
It is in the dogfish recipe (Pesce Cane) and says you should use mustard. 
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 6:22 PM, Euriol of Lothian wrote:

> 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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