[Sca-cooks] Last Minute Genovese Feast
ddfr at daviddfriedman.com
Mon Oct 29 18:45:09 PDT 2012
Would period Islamic be closer than Apicius? Southern Italy was under
civilized occupation for a fair while, and I would expect a good deal of
influence. Available sources would include the anonymous Andalusian
cookbook, which is on my site, al-Baghdadi, al-Warraq, ... . You can
find a fair number of recipes, original and worked out version, in the
/Miscellany/, which is available as a free pdf from my site.
On 10/28/12 9:38 PM, Karen Lyons-McGann wrote:
> Soooo, my baronial yule autocrat modified the theme so as to make my casual
> reading of Spanish and German sources over the course of the year unusable.
> We aren't just an inn on the road to/from a pilgrammage destination, (im
> sure we could have found a Spanish or German Shrine to some saint or
> artifact.) No. We are on the road returning from the 1st crusade. He
> suggested since 'they went by boat from Italy' I could do an Italian Feast.
> Except, they went overland, mostly from areas that are now France. I
> already told the 12th Night cook i wouldnt do French. (our barony is
> hosting, same guild is cooking)
> After a month of War, and family stuff (hello, I'm a grandma!) I finally
> started wrestling with it. I considered Byzantine/ Greek but it just
> didn't seem Yule-ish. I tried to make German work using Duke Godfrey of
> Lorraine. (he didn't return so a feast celebrating returning, well. It
> bothers me!). I finally settled on traveling with Guglielmo Embracio
> (William the Drunk) back to Genoa. (autocrat will get Italian afterall) He
> was a merchant who aided the Seige of Jerusalem by breaking up his ships to
> make Seige towers. He returned to Genoa in December 1099 to get beg for
> some cash for the cause and then returned to the east.
> Genoa, December 1099
> I've begun with Apicius and Martino and the Neoolitan cookbook because
> that's what I have. So that's one earlier than and two later than sources.
> Not great.
> I've gotten some modern books that tell me that Genoa/Liguria traditionally
> uses more herbs than spices because the sailors and merchants, after asking
> with the strong smelling spices don't care to eat them. that they used
> chickpea and chestnut flours because the narrow bit of land between coast
> and mountains was no good for growing grain. Ditto few grazing animals, a
> preference for rabbits and chickens and not much cheese made locally.
> I've noted the requisite plausibly period modern recipes that back
> documentation would be oh so pleasant to find. (chickpea crepes? Walnut
> and ricotta pesto? Easy to make stamped pasta disks? Fennel, raisin and
> candied citron bread?). I've confirmed what I thought I knew: basil pesto
> is 19thC. Although herby blend of wild herbs and greens has been around.
> (and is currently used to stuff ravioli which is topped with mushroom
> sauce). Also: egg frittata with green herbs.
> So, I've got about a week to sort this out. Then a week to test things
> out before presenting to the guild on Nov 13. The feast is Dec 8 and will
> involve a lot of pre cooking as we can't afford to be on site as early as a
> cook would wish. (this is the 4th or 5th year so farming out dishes in
> advance has been done. ).
> I'm so very, very willing to take advice. At the moment, it seems I may
> do Alician with a bit of later period and a bit of plausibly period.
> Oh, and there will be ham with mustard. There always has been and so there
> always must be. I'm OK with this.
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