[Sca-cooks] Dijon Mustard?

[Anne-Marie Rousseau]

If the propaganda at the mustard museum in Dijon France is to be believed,
they've been making mustard there for a thousand years. I would suggest that
the term dijon refers to a style, rather like champagne, or Buffalo wings ;)
refer to food items that started in one place and much later the term
started to be used to refer to a type rather than a specific terroire....

--Anne-Marie



-----Original Message-----
From: sca-cooks-bounces+dailleurs=liripipe.com at lists.ansteorra.org
[mailto:sca-cooks-bounces+dailleurs=liripipe.com at lists.ansteorra.org] On
Behalf Of Terry Decker
Sent: Friday, April 29, 2011 6:48 AM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Dijon Mustard?

Not quite.  Consider "Dijon mustard" a brand name based on Naigeon's recipe 
of 1856 that has since gone generic.  Dijon mustard did not exist before 
1856.  There are many mustard recipes that pre-date 1856 and the original 
Dijon recipe is a modification of one of those recipes, exchanging verjuice 
for vinegar.