[Sca-cooks] cultural context

[David Walddon]

I recommend Eating Right in the Renaissance by Ken Albala (a bit late but so much great info) and The Art of Cookery in the Middle Ages by T. Scully which will give you a great grounding in humoral theory as well as much info on other aspects of cookery and service. 

Other recommendations? 

Eduardo 


On Sep 26, 2011, at 8:46 PM, Beth Harper wrote:

> Hi! I'm delurking with a request for book suggestions.
> 
> I'm doing my first solo feast in February, after years of doing
> individual dishes/courses/meals, mostly under other cooks but also for
> potlucks and so forth. I think I have a good handle on medieval
> *cookery* - redacting, techniques, flavor profiles, etc. - but the
> more I get into this research, the more I realize I'm lacking a
> grounding in *food culture* - order of service, dining practices,
> food-related ritual, religious and superstitious beliefs, what dishes
> would (or would never) be served with what others, aesthetics of
> presentation, etc. Big picture stuff.
> 
> The feast is 13c. Catalan (Sent Sovi is my main source, and it's got a
> little bit of this stuff in the preface, but just not enough).
> Material specifically about Spain would be SUPER AWESOME, but an
> broader view of Western Europe would be lovely too. Where should I
> start?
> 
> Thanks so much!
> 
> Liepa Jonaskaite
> Incipient Shire of Villaleon,
> Kingdom of the Outlands
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