[Sca-cooks] Street Food?

[JIMCHEVAL at aol.com]

It occurs to me that if one wants to go far back, to when Gallo-Roman  
culture lingered on under the Franks, one might leverage Ausonius' (slightly  
earlier) mention of blood sausage in a tavern reeking of wild thyme.
 
http://books.google.com/books?id=om1fAAAAMAAJ&dq=Ausone%20taverne&pg=RA1-PA1
83#v=onepage&q&f=false

I've  always been tempted to try that myself.
 
Jim  Chevallier
_www.chezjim.com_ (http://www.chezjim.com/) 

At  the table in early medieval France
_http://leslefts.blogspot.com/2014/06/at-table-in-early-medieval-france.html
_ (http://leslefts.blogspot.com/2014/
04/beyond-wine-water-and-beer-what-else.html)