[Sca-cooks] Bog Butter
JIMCHEVAL at aol.com
JIMCHEVAL at aol.com
Thu Oct 31 08:19:12 PDT 2013
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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