[Sca-cooks] My new Crusade
sprucebranch at gmail.com
Wed Apr 4 20:32:03 PDT 2012
As an additive, let me point out that hanging meat to cure before cooking
is the same as what we do, today. Your local butcher routinely hangs meat
before selling. Like, MOST of it.
Some of this has been covered before...you should check the archive; it's
kind of a dead horse.
On Wed, Apr 4, 2012 at 6:09 PM, <yaini0625 at yahoo.com> wrote:
> Hej Hej
> I am on a Crusade to eradicate the horrid myth that prior to refrigeration
> ancient man/woman ate rotten meat in the middle school and high school
> So, maybe all school districts within the nation and world maybe a bit too
> ambitious so I will start in the mundane schools I teach and mentor within.
> Here are my questions:
> 1.What are the oldest laws regarding rotten food being served. I started
> with the Kosher laws. Are there more? Any written down and documented?
> 2. Any etiquette,cookbooks, or medical books that clearly state "Do not
> use rotten food."
> 3. Curing/ Preservation methods especially for meat. There is a myth that
> Medieval English hung out meat to rot before serving. I believe they
> misunderstood this as part of a curing/aging technique.
> My goals is to provide samples of meals from Biblical Times through the
> Renaissance, including Islamic and Asian cuisine.
> I invite all input and suggestions.
> I am taking this very personally, because this "feast" will be directed at
> future and present teachers.
> Bless Bless
> Aelina Vester-lunder
> P.S. Has an Anachronist been written about this topic?
> Sent via BlackBerry by AT&T
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
Ian of Oertha
More information about the Sca-cooks