[Sca-cooks] Recommend Books

Huette von Ahrens ahrenshav at yahoo.com
Sun Nov 14 08:46:26 PST 2010


Look in the Oxford Companion to Food.  Under the heading of 'Medieval Cuisine' and written by Barbara Santich is this statement:

"There is no evidence that spices were used to camouflage the undesirable flavours of stale - not to say rotten - meat in refrigerator-less days, nor that spices served to enliven a monotonous diet of salted beef and fish." 

Huette

--- On Sat, 11/13/10, yaini0625 at yahoo.com <yaini0625 at yahoo.com> wrote:

> From: yaini0625 at yahoo.com <yaini0625 at yahoo.com>
> Subject: [Sca-cooks] Recommend Books
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Date: Saturday, November 13, 2010, 7:55 PM
> I sat in a workshop today and listen
> to one of the guest speakers once again perpetuate the myth
> of rotten food in the Middle Ages.  I was most annoyed
> because it was in front of future teachers.
> I approached the guest speaker to later, for lack of a
> better word, correct her. She was reluctant to let go of her
> belief and tried to side step by talking about Vegetarianism
> in the Middle Ages.
> I offered to give her two websites for further research.
> She apparently is one of those people who don't use
> computers. I knew of Food History immediately as a book. 
> Does anyone have any recommended books that talks
> specifically about the use of fresh meat or that can dispel
> the myth of rotten meat?
> Bless Bless
> Aelina the Saami
> 
> Sent via BlackBerry by AT&T
> 
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