[Sca-cooks] Documenting balsamic? Slow progress

[yaini0625 at yahoo.com]

Leymans have barrels and containers.
Aelina

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-----Original Message-----
From: David Walddon <david at vastrepast.com>
Sender: sca-cooks-bounces+yaini0625=yahoo.com at lists.ansteorra.orgDate: Wed, 2 Feb 2011 15:11:47 
To: Cooks within the SCA<sca-cooks at lists.ansteorra.org>
Reply-To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Documenting balsamic? Slow progress

I want the barrels! 
I have looked on the web in the past for the right sizes and types of woods and they are hard to find. 
Of course I could start with the first two or three and go from there. 
Since it is doubtful that I will ever make wine in the house (since I have two other vinegar pots going) I might as well try balsamic. 
What does it take but plenty of juice and time? 
Eduardo 


________________________________________________________

Food is life. May the plenty that graces your table truly be a VAST REPAST. 

David Walddon
david at vastrepast.com
www.vastrepast.net



On Feb 2, 2011, at 2:51 PM, Johnna Holloway wrote:

> I have not yet attempted to trace Ludovico Antonio Muratori but I'll try later. I did some searching in another direction. Last night I checked Gillian Riley's Oxford Companion to Italian Food which goes into how it made but very little on the history. Also checked my new copy of The Slow Food Dictionary to Italian Regional Cooking. Interesting but no history. OED, etc. Harold McGee includes a detailed explanation on how to make it in On Food and Cooking.
> It does appear in Food Journeys of a Lifetime: 500 Extraordinary Places to Eat Around the Globe. That entry says many couples now request a set of the barrels for making it as wedding gifts. They suggest websites: www.acetaiadigiorgio.it
> 
> Since Modena is in Emilia-Romagna, I suppose one source would be to write to NPR's The Splendid Table and ask Lynne Rossetto Kasper what she knows about the history. She does describe the process in The Splendid Table. Maybe you could even talk to her on the air. That might be fun.
> 
> There is this book: Balsamic Vinegar: Introduction to a Mysterious and Centuries-old Italian Vinegar by Paola Prati Nash, 2007 - 111 pages. It's self published so who can judge quality or contents. The one Amazon review notes:
> "if a rich, detailed history of Balsamic Vinegar is what you're looking for, this book would perform wonderfully." But it doesn't have the recipes this person thought it should have.
> 
> Well when I recover from the Snowday here today, I'll do some more searching.
> 
> Johnnae
> 
> On Feb 2, 2011, at 12:34 PM, Raphaella DiContini wrote: a constant
>> 
>> My first real lead is a mention on this website
>> http://www.godoc.it/history.htm of a medical treatise " of the government of the
>> plague and of the ways of bewaring of it " snipped  Anyone with interest or mad library skills are
>> definately welcome to join in the hunt!
>> From my preliminary searches it looks like he may be a post- period historian so
>> while his writing may not prove to be very useful in terms of proving the use of
>> Balsamic vinegar during our time he might provide further sources to search
>> backwards. snipped
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