[Sca-cooks] My dinner de-brief

David Friedman ddfr at daviddfriedman.com
Sun Jun 3 12:26:46 PDT 2012

Thanks. That sounds pretty solid.

On 6/3/12 6:36 AM, Johnna Holloway wrote:
> Ok, Art, Culture, and Cuisine: Ancient and Medieval Gastronomy  By Phyllis Pray Bober talks about Carolingian foods.
> She writes on page 213 that 'St. Gall relied on supplies "from only two of its distant holdings, while it could rely on imports of lemons, olives, pomegranates, and dates from allied southern brethren at the great monastery of Bobbio in Lombardy." Footnote is 34.


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