[Sca-cooks] Courses/Baconic?

[JIMCHEVAL at aol.com]

My blog post this week looks at the history of courses through the  
medieval period in  France:
http://leslefts.blogspot.com/2013/11/a-matter-of-courses.html

One  item I looked at more closely here is perhaps the earliest detailed 
account of a  meal from the period (12th century, if one is to trust the 
source):

German  original:
_http://books.google.com/books?ei=yJ58Uv-XM8KciQKP3IHoCg&dq=%22basel+im+vier
zehnten+Jahrhunder%22&jtp=15&id=xGtKAAAAYAAJ#v=onepage&q=%22basel%20im%20vie
rzehnten%20Jahrhunder%22&f=false_ 
(http://books.google.com/books?ei=yJ58Uv-XM8KciQKP3IHoCg&dq="basel+im+vierzehnten+Jahrhunder"&jtp=15&id=xGtKAAAAYAAJ#v
=onepage&q="basel%20im%20vierzehnten%20Jahrhunder"&f=false) 

French  transcription:
_http://books.google.com/books?ei=3pl8Uqn6Bab9iQLDpoHoAQ&dq=%22panis+tortus%
22+alsace&jtp=80&id=GTkbAAAAYAAJ#v=onepage&q=%22panis%20tortus%22%20alsace&f
=false_ 
(http://books.google.com/books?ei=3pl8Uqn6Bab9iQLDpoHoAQ&dq="panis+tortus"+alsace&jtp=80&id=GTkbAAAAYAAJ#v=onepage&q="panis%20tortus"%20alsace&f
=false) 
 
Aside from the fact that this does not remotely follow any classic order,  
it also appears to be a unique example of a "baconic" - that is, a meal made 
up  of all pork. I've seen later references to this term, but never a use 
in the  period itself (including here). So I've been a bit dubious about the 
idea at  all.
 
Has anyone ever encountered a specific example of one elsewhere, with or  
without the term itself?
 
(Oh, and if for whatever reason you don't eat pork, there was a fast-day  
version as well; mainly fish :) )
 
 
Jim Chevallier
www.chezjim.com

Les Leftovers: sort of a food  history blog
leslefts.blogspot.com