[Sca-cooks] Food from the Silk Road

Susan Fox selene at earthlink.net
Sun Mar 27 08:00:02 PDT 2011

The photo that interests me here is the "fruit dumpling in the shape of 
a plum blossom"  which looks as if it was formed in a mold.  We could 
make a stamp like that out of clay, say what Huette?  More ceramics!


On 3/26/11 6:46 AM, Huette von Ahrens wrote:
> This was written by E.N. Anderson who also co-wrote Soup for the Qan.  He knows his stuff.
> Huette
> --- On Fri, 3/25/11, Sharon Palmer<ranvaig at columbus.rr.com>  wrote:
> From: Sharon Palmer<ranvaig at columbus.rr.com>
> Subject: [Sca-cooks] Food from the Silk Road
> To: "Cooks within the SCA"<sca-cooks at lists.ansteorra.org>
> Date: Friday, March 25, 2011, 9:18 PM
> http://penn.museum/documents/publications/expedition/PDFs/52-3/what%20in%20the%20world.pdf
> Pictures of actual food from the Tarim Basin along the silk road. There are pictures of spring rolls, and wontons from 7th to 9th century, and fried twisted noodles from 5th to 3rd century BCE.

More information about the Sca-cooks mailing list