[Sca-cooks] Ancient cookery

[JIMCHEVAL at aol.com]

Carpology, paleobotany, paleoarcheology etc are  much expanding what we 
know of the food of the past.

I've previously  posted too about preserved breads, though there are a 
shortage of those for our  time:

http://leslefts.blogspot.com/2014/01/saved-by-fire-breads-in-archeology.html

Still,  since my original post, I have learned of this:

"Debby Banham (Cambridge)  notes a find of eleventh century Anglo-Saxon 
breads: "most Anglo-Saxon bread was  undoubtedly baked on the hearthstones. In 
either case, it was made in small  round loaves, whether of wheat or barley 
meal... Such loaves have recently been  found in a house destroyed by fire 
in the eleventh century at Ipswitch (Keith  Wade, pers. comm.)" "

This is all exciting stuff and may change the whole  approach to historical 
food as more actual food (or its remnants) is  found.



Jim Chevallier
www.chezjim.com


"Making Early  Medieval  food"
http://leslefts.blogspot.com/2014/01/making-early-medieval-food.html

In  a message dated 1/27/2014 11:57:38 A.M. Pacific Standard Time,  
galefridus at optimum.net writes:
what they found using biomolecular residue  
analysis.