[Sca-cooks] Swan recipes
JIMCHEVAL at aol.com
JIMCHEVAL at aol.com
Tue Jan 22 20:47:49 PST 2013
We edge into some nuances here. Taillevent's recipes - including the
corrupt versions which came out in the fifteenth century - are generally
considered medieval, though I agree their whole ethos is dangerously close to
being Renaissance (which is one reason I've been looking at all the food BEFORE
Taillevent, in search of something that truly was fully medieval food). But
also the Plantagenets were a French dynasty and I don't know that the
differences between the two cultures were as established as they would become.
(I don't know if the London statutes were still written in Anglo-Normand,
but they certainly were for a long time.)
Jim Chevallier
www.chezjim.com
Newly translated from Pierre Jean-Baptiste Le Grand d'Aussy:
Eggs, Cheese and Butter in Old Regime France
In a message dated 1/22/2013 8:14:43 P.M. Pacific Standard Time,
alexbclark at pennswoods.net writes:
I assumed that we were still talking about the British swans, so I
didn't specify that these are the English sources. BTW, I also forgot
to mention that the menus that I was studying were medieval, not
renaissance.
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