[Sca-cooks] Ibn Battula"s Meals
Claire Clarke
angharad at adam.com.au
Tue Oct 5 04:26:58 PDT 2010
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Message: 10
Date: Mon, 4 Oct 2010 11:17:02 -0500
From: "Terry Decker" <t.d.decker at att.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Ibn Battula"s Meals
Message-ID: <322001CF1AE343E287AE05E07AE8C4E8 at TerryPC>
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I shouldn't try to follow a thread when I'm tired.
The area you are describing is in the grain growing region of Southeast
Europe. While they might or might not have had durum, they would have had
wheat and I would generally assume that any pasta would be made from some
variety of wheat, except possibly in times of famine. Neither buckwheat nor
millet have gluten and any pasta made from them would likely be extremely
friable.
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Aren't soba noodles made of buckwheat?
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The term macaroni derives from the Italian "maccaroni" meaning "dumpling."
In the original usage, the word can be used to refer to almost any form of
pasta. IIRC, the first reference to tubular pasta shows up in early 15th
Century Italy (check for references before taking that as gospel), but I
don't remember that usage being outside of Italy. In my view, tubular pasta
is a remote possibility. It is much more likely that the pasta would be
flat noodles or dumplings.
Bear
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Maccaroni in fifteenth century Italian sources refers to at least two shapes
- something that resembles modern fettucine and something that resembles
modern penne. There may be more that I haven't seen. But my understanding is
that macaroni was the name used for what we would call spaghetti until the
19th century.
Angharad
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