[Sca-cooks] Bog Butter

[David Walddon]

I am partial to 1997 and 2001 of the Symposium papers! 
Eduardo 
__________________________________

On Oct 31, 2013, at 8:19 AM, JIMCHEVAL at aol.com wrote:

> 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.
> 
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