[Sca-cooks] Culinary Historians on Linkedin

[JIMCHEVAL at aol.com]

I believe there's some crossover between this list and the Association for  
the Study of Food and Society, but for anyone who's not aware of it, the 
ASFS  maintains a Facebook page with similar parameters:

_https://www.facebook.com/groups/9531416060/_ 
(https://www.facebook.com/groups/9531416060/) 

If  you're really hard-core, you can always join the society, which 
entitles you to  sign up for their mailing list, possibly more specialized, though 
it may also be  more about the group's business than food history per se.
 
Speaking of crossover, anyone whose interest in our period extends to the  
medical might want to know about Monica Green's list on medieval  medicine:

"To post to the list, send messages to _MEDMED-L at ASU.EDU_ 
(mailto:MEDMED-L at ASU.EDU)  To manage your subscriber  account, access the Archives, or to 
unsubscribe, go to _http://lists.asu.edu/cgi-bin/wa?A0=MEDMED-L_ 
(http://lists.asu.edu/cgi-bin/wa?A0=MEDMED-L) "

It's a  very focused list (not much off-topic chat) and many of the members 
are expert  in some pretty arcane corners of the subject, but given how 
much food and  medicine intertwined (intertwone?) in our era, it might be just 
what some  subscribers here are looking for. And you can always browse the 
archives for an  idea of the list's general approach.
 
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 3/16/2013 3:26:32 P.M. Pacific Daylight Time,  
chefchristy at kingstaste.com writes:

Hi all,  

In toodling around on Linkedin I discovered that there were no groups  for
food historians at all, so I created one.  I want to aim the  discussions at
times when food history is relevant to your work, whether as  a full-blown
reenactor at an historic site or simply a sales presentation  where the
history of your product is shown to be relevant.