[Sca-cooks] Documenting balsamic?

[Stefan li Rous]

Raffaella asked:
<<< Does anyone have any more traceable, sited sources for the making and use of
Balsamic vinegars in Italy around or before the time of this manuscript? >>>

You mentioned this file in the Florilegium:
Vinegar-art (20K) 5/26/01 "What's so special about Vinegar?" by Mistress Christianna MacGrain.
http://www.florilegium.org/files/FOOD/Vinegar-art.html

Did you happen to see and check this one?
vinegar-msg (123K) 7/20/10 Vinegar in period. Making vinegar.
http://www.florilegium.org/files/FOOD/vinegar-msg.html

I suspect the first one is more comprehensive, since in our more recent discussions of balsamic vinegar I didn't think any period documentation came up, but maybe worth a check. Had you asked me, I would have said balsamic was post-period from what I thought I remembered from out discussions. Obviously I was wrong. But then that is why I started and maintain the Florilegium rather than just relying on my memory. :-)

Stefan

--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas          StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****