[Sca-cooks] Bog Butter

[JIMCHEVAL at aol.com]

About as thorough an article as I've seen on this subject.
 
Some might enjoy, as a supplement, my blog article on butter:
http://leslefts.blogspot.com/2013/09/the-luxury-of-butter.html
 
Otherwise, a number of the Oxford Food Symposium articles can be freely  
viewed on Google Books:
https://www.google.com/search?q=+Oxford+Symposium+on+Food+and+Cookery+&btnG=
Search+Books&tbm=bks&tbo=1
 
Many are unique and interesting.
 
Jim  Chevallier
 (http://www.chezjim.com/) www.chezjim.com

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

 
In a message dated 10/31/2013 3:11:59 A.M. Pacific Daylight Time,  
alysk at ix.netcom.com writes:

Greetings! There is a fascinating and detailed article about "bog  
butter" at  
http://nordicfoodlab.org/blog/2013/10/bog-butter-a-gastronomic-perspective
which  was presented at the 2012 Oxford Food Symposium.

>From what I  understand, caches of butter were placed in bogs in several 
countries for  reasons not completely understood. Butter, from early 
times up through the  16th century, was variously used as a form of 
taxation, for making a type  of cement (butter plus sand), for 
waterproofing, for light, and for  food.