[Sca-cooks] History of Bread and baking

Fri Jan 27 14:11:15 PST 2012

One of my students is preparing for Pentathlon over here in CAID.  I have a number of books, but as I recently lost my sounding board for suggestions (Mistress Huette)... I wanted to make sure I was covering all the bases when pointing her in the right direction for documenting bread and baked goods. 

What books would you all use/suggest for documentation for bread history? I have "history of bread" (author and book under a pile of books currently yikes) and I have an Elizabeth David book on baking and it's history. I have a ton of books scattered in my house, but these are the ones I could think of off the top of my head. Head is still a little fuzzy since I lost Huette, so I apologize for sounding like a bonehead. 

Italian suggestions would be nice as that is what she's focused on. I have Scappi, but haven't read it fully yet. No idea if any bread or baking references in there. 

Suggestions welcome. Help always appreciated. 

--Mercy

Sent from my iPhone
Please excuse any typos or odd autocorrection errors

On Jan 27, 2012, at 12:07 PM, sca-cooks-request at lists.ansteorra.org wrote:

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>   1. Re: Looking for help (Kathleen Roberts)
>   2. Re: PLEASE trim the posts (Johnna Holloway)
>   3. Re: Celtic wedding was Looking for help (Johnna Holloway)
>   4. An Early period Feast in Scotland (Johnna Holloway)
>   5. Re: Short film on curing hams and bacon (David Walddon)
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> ----------------------------------------------------------------------
> 
> Message: 1
> Date: Fri, 27 Jan 2012 08:10:40 -0700
> From: "Kathleen Roberts" <karobert at unm.edu>
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] Looking for help
> Message-ID: <4F225C00020000B20006BC4E at gwdomain.unm.edu>
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> 
> define period... ;)
> 
> there is not a lot out there as far as recipes, but a lot you can go from in monastic records and brehon law for early irish.   if you are looking late irish, there are some references to what people ate in diaries  and letters from the 1700s.  there is the theory that recipes tend to be written down 100 years after things were popular.
> 
> i have done a lot of digging in things early irish, so please let me know if i can help.
> 
> cailte
> 
> Kathleen Roberts
> Admissions Advisor
> University of New Mexico
> 
> "Being Irish, he had an abiding sense of tragedy, which sustained him through temporary periods of joy."   
> W B Yeats
> 
> 
>>>> "fairegirl2001 at yahoo.com" <fairegirl2001 at yahoo.com> 1/26/2012 8:36 PM >>>
> 
> I have been asked to cater a period celtic wedding.   Any suggestions on where to begin my research?
> Merraede
> Sent from my HTC on the Now Network from Sprint!
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> Message: 2
> Date: Fri, 27 Jan 2012 10:56:20 -0500
> From: Johnna Holloway <johnnae at mac.com>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] PLEASE trim the posts
> Message-ID: <438A1667-0AB5-455B-88D9-18A69503677B at mac.com>
> Content-Type: text/plain; CHARSET=US-ASCII; format=flowed; delsp=yes
> 
> For those getting this list by digest, can people please try to to  
> trim their posts and also delete
> the extra sca cooks messages at the bottom of their messages?
> 
> One message this am repeated 4 long messages in full plus another 5  
> Sca-cooks mailing list signature lines.
> 
> Johnnae
> 
> 
> 
> ------------------------------
> 
> Message: 3
> Date: Fri, 27 Jan 2012 11:08:31 -0500
> From: Johnna Holloway <johnnae at mac.com>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] Celtic wedding was Looking for help
> Message-ID: <546566B7-AE58-4D01-8FB9-56FC47E310E2 at mac.com>
> Content-Type: text/plain; CHARSET=US-ASCII; format=flowed; delsp=yes
> 
> When is this going to take place? How many people? Any dietary likes,  
> dislikes, issues? Budget?
> Site considerations? (It helps to know before you decide on a menu and  
> then find out
> that venison, fish, kale, and oats are out and everything must be re- 
> done.)
> 
> Then which place? Ireland? Scotland? Wales? Brittany? Cornwall? Isle  
> of Man? Other?Time period?
> 
> Do they want a celtic wedding like any of the following?
> 
> http://www.celtarts.com/wedding.htm
> 
> http://www.life123.com/relationships/weddings/wedding-customs-traditions/celtic-wedding-traditions.shtml
> 
> http://hayley-harrison.suite101.com/traditions-for-irish-theme-weddings-a123689
> 
> http://www.celticbuyers.com/mysitecaddy/site3/programsweddings.htm
> 
> Johnnae
> 
>> 
>>>>> "fairegirl2001 at yahoo.com"  1/26/2012 8:36 PM >>>
>> 
>> I have been asked to cater a period celtic wedding.   Any  
>> suggestions on where to begin my research?
>> Merraede
> 
> 
> ------------------------------
> 
> Message: 4
> Date: Fri, 27 Jan 2012 11:16:22 -0500
> From: Johnna Holloway <johnnae at mac.com>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Subject: [Sca-cooks] An Early period Feast in Scotland
> Message-ID: <E3692D00-BA76-4C13-84BF-2467D126BB91 at mac.com>
> Content-Type: text/plain; CHARSET=US-ASCII; format=flowed; delsp=yes
> 
> This is the documentation and feast notes with recipes for an 11th  
> Century Feast for Scotland.
> 
> http://www.florilegium.org/?http%3A//www.florilegium.org/files/FEAST-REVIEWS/11tC-Scot-fst-art.html
> 
> http://www.florilegium.org/?http%3A//www.florilegium.org/files/FOOD-BY-REGION/fd-Scot-11tC-art.html
> 
> The research notes might help if they want Scotland.
> 
> Johnnae
> 
>> I have been asked to cater a period celtic wedding.   Any  
>> suggestions on where to begin my research?
>> Merraede
> 
> 
> ------------------------------
> 
> Message: 5
> Date: Fri, 27 Jan 2012 09:07:08 -0800
> From: David Walddon <david at vastrepast.com>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Cc: Creating period spits <spit-project at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] Short film on curing hams and bacon
> Message-ID: <A8FC91A4-A28C-4775-A7A3-655D9469BFFA at vastrepast.com>
> Content-Type: text/plain; charset=windows-1252
> 
> Thanks for sharing. 
> This was a fabulous look into country ham. 
> I am going to order some! 
> David 
> 
> 
> On Jan 26, 2012, at 4:32 PM, Johnna Holloway wrote:
> 
>> This is a short film by "the University of Mississippi Media Documentary Projects about Tennessee porkman Allan Benton, who supplies chefs like David Chang and Sean Brock  with ham and bacon.
>> 
>> Benton grew up curing pork ? he says because "It was sustenance for poor Appalachian hillbillies quite honestly" ? but found the market for his audience when he tried prosciutto for the first time and realized he liked his product was better. The man certainly seems to enjoy his job: "I can honestly tell you I have never gotten tired of country-cured ham or country-cured bacon in my life." "
>> 
>> http://eater.com/archives/2012/01/26/watch-a-short-film-about-pork-master-allan-benton.php
>> 
>> Other films by the Southern Foodways Alliance can be found here:
>> 
>> http://southernfoodways.org/documentary/film/index.html
>> 
>> Johnnae
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> End of Sca-cooks Digest, Vol 69, Issue 40
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