[Sca-cooks] Cut-Off Date for Cookery Books?

[JIMCHEVAL at aol.com]

And so I tend to assume. But given that some very serious food history is  
mixed in here with the rather playful concerns of the SCA, when we veer into 
the  specific subjects not only of "Medieval" but the divisions within that 
period,  it doesn't hurt to flag the difference.
 
I just had another reminder of how fine-tuned these could be in viewing an  
early sixteenth century translation of Arnaud de Villeneuve that talked 
about  "galentine sauce". For one intriguing moment, I actually thought that 
the  thirteenth century Villeneuve had actually used that phrase. But it turns 
out  the Latin original has "gelu in patina", that is, gelatine. Two to 
three  centuries made a heap of difference. On the other hand, the later 
translation  does seem to confirm that "galentine" was associated with food in 
gelatine by  then.
 
Jim  Chevallier
 (http://www.chezjim.com/) www.chezjim.com

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

 
In a message dated 2/1/2014 5:26:42 A.M. Pacific Standard Time,  
johnnae at mac.com writes:

It's a  fair bet that if the term "period" is mentioned on this list, that 
the  writer
and comments are talking about "period" as it is defined in the  Society for
Creative  Anachronism.

http://www.sca.org/