[Sca-cooks] hoopoe a smelly subject

[Elise Fleming]

Greetings!  I would agree with Emilio that "If there is no clear 
reference to some kind of culinary or dietetic use or aspect whatsoever, 
I'd suggest to delete the entry."

Here is one of the statements about the abubilla (hoopoe) that needs 
some kind of documentation: "As the hoopoe is 7 1/2" or 15 cm long , a 
medium sized bird, it was served at banquets with its coat of feathers 
placed over it after roasting as the peacock and the swan."  Where is 
this written?  If it's in a modern book, then the author should have 
given a citation for a medieval reference which should then be noted. 
Just citing a modern author who says that it was served in its plumage 
is not appropriate documentation for it being done during the Middle 
Ages.  Modern writers, especially on the internet, can become carried 
away with assumptions that have no basis in fact.  So, if there is no 
period citation of the abubilla being served in its feathers at a 
medieval Spanish feast, then how do we really know it was done??

Also, the hawthorn (acerola) was _not_ on Henry VII's coat of arms as 
stated in the blog.  It was on Henry's _badge_, which is a different item.

Alys K., being fussy
-- 
Elise Fleming
alysk at ix.netcom.com
alyskatharine at gmail.com
http://www.flickr.com/photos/8311418@N08/sets/