[Sca-cooks] Free redactions of Roman recipes

[JIMCHEVAL at aol.com]

It's also important I think to realize that Roman cooking remained the  
upscale standard for centuries; garum - a marker for Roman cuisine - was  
included in lists of supplies and Charlemagne still had it made on his estates.  
Anthimus' dietetic presumes that a Frankish king would be eating essentially 
 Roman food (except for that raw bacon thing). This in addition of course 
to the  fact that Gallo-Roman culture survived for almost two centuries under 
the Franks  (Gregory of Tours describes people going to the baths and 
drinking the wines of  Gaza, a Roman favorite; Radegund's palace had thermes).
 
"Roman" cooking in this period probably looked no more like that in Rome  
than "French" cooking made in the Fifties in the American Midwest looked like 
 that in Paris, but the intent was there.
 
Jim  Chevallier
_www.chezjim.com_ (http://www.chezjim.com/) 

Early  Medieval French wine
http://leslefts.blogspot.com/2014/03/early-medieval-french-wine.html




In a message dated 4/4/2014 1:20:44 P.M. Pacific Daylight Time,  
lilinah at earthlink.net writes:

Nothing  is too early for the SCA, as there is no official starting date. 
The  consensual date is "The Fall of Rome". But since Rome fell down quite a 
few  times before dying, even that consensual date is  ambiguous.