[Sca-cooks] Sca-cooks Digest, Vol 91, Issue 36

[Gretchen R Beck]

Sort of like we're all familiar with the food pyramid...

toodles, margaret
________________________________________
From: sca-cooks-bounces at lists.ansteorra.org [sca-cooks-bounces at lists.ansteorra.org] on behalf of Galefridus Peregrinus [galefridus at optimum.net]
Sent: Friday, November 29, 2013 10:46 PM
To: sca-cooks at lists.ansteorra.org
Subject: Re: [Sca-cooks] Sca-cooks Digest, Vol 91, Issue 36

But humoral theory didn't really go away until the 19th century, so I would expect that Elizabethan physicians and cooks were still making use of it, regardless of whether they explicitly speak to the question.

-- Galefridus

> Date: Wed, 27 Nov 2013 23:12:23 -0500
> From: Johnna Holloway <johnnae at mac.com>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] Medieval thinking
> Message-ID: <63C8C757-1A8D-4248-9E1B-AD0A6CA25CA4 at mac.com>
> Content-Type: text/plain; charset=windows-1252
>
> But I concentrate on the period after print comes into play (all the better to collect
> actual cookery books) and late Elizabethan is my preference for time period?.
> I don't much subscribe to  humoral theory.
>
> The Concordance is of course 13th-15th centuries so I can say I have done my research
> in terms of medieval recipes, but I much prefer working with printed texts.
>
> Johnnae
>
>
>> On Nov 27, 2013, at 10:54 PM, JIMCHEVAL at aol.com wrote:
>>
>> While I tend to agree, bear in mind that Scully has analyzed the surviving
>> manuscripts of the Viandier to show the way each recipe is balanced in
>> terms of  humoral theory and makes a good case for it's being applied there at
>> least.
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