[Sca-cooks] Serving stuff over rice
JIMCHEVAL at aol.com
JIMCHEVAL at aol.com
Wed Oct 23 10:11:26 PDT 2013
For France, Anthimus mentions rice in the sixth century:
"Rice is good well boiled, for if it is raw it is harmful. Make rice for
dysenterics, boil it well and so [have them] eat it. Even boiled in pure
water, so that when it begins to be well cooked, drain the water, and so put
in goat's milk, and set the pot in the coals, and cook it slowly until it
becomes solid: eat it warm without salt or oil, not cold."
This may be because he was Byzantine, but generally when he refers to
foods that can't be found in Northeastern Gaul, he calls them out.
Villeneuve (Villanova) (late 13th-early 14th c) mentions rice (oriza) as
well:
"Nam & frumentum, & hordeum , & oriza, & milium, interdum cum aqua
coquuntur , interdum cum lacle, imo farina ex illis frugibus aliquando coquitur in
pulticulam, fed commodior earum praeparatio & utilior eft in Panem."
http://books.google.com/books?id=3SNWAAAAYAAJ&pg=RA6-PA768&dq=inauthor:villa
nova+porcus&hl=en&sa=X&ei=8PxnUoDaCMHwiwLA9IHgDg&ved=0CDAQ6AEwAA#v=onepage&q
&f=false
Jim Chevallier
Comparing early and late medieval food in France
http://www.chezjim.com/food/pre-v/comparisons.html
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