[Sca-cooks] OOP-French View of English Food
JIMCHEVAL at aol.com
JIMCHEVAL at aol.com
Mon Nov 18 10:00:01 PST 2013
As they were in France, going back to Roman times (and possibly before).
But not just poverty fare. Taillevent uses peas as a thickener, for instance.
Overall, it really is striking how important peas were in earlier
centuries. They and broad beans were remarkably dominant through most of the Middle
Ages. So anyone who wants a real Medieval meal could probably just boil up
a mess of either and maybe pour some honey on it or eat it with mustard.
Not as sexy as peacock, but way more common, and at all ranks.
But I wasn't really reading much into the mention. Just pointing out I'd
never encountered the term before.
Jim Chevallier
(http://www.chezjim.com/) www.chezjim.com
Les Leftovers: sort of a food history blog
leslefts.blogspot.com
In a message dated 11/18/2013 9:50:56 A.M. Pacific Standard Time,
t.d.decker at att.net writes:
I wouldn't read much into a reference of the commoners eating "grey
pease."
Peas were fairly common poverty fair in England for centuries
More information about the Sca-cooks
mailing list