[Sca-cooks] Odd Question

[JIMCHEVAL at aol.com]

"The 'meat pudding' mentioned later in the poem is well explained in  
Burton's footnote as 'a favourite dish of wheat (or rice) boiled and reduced to  
a paste with shredded meat, spices and condiments.' "
p 490
Medieval Arab  cookery
Maxime Rodinson, Charles Perry
Prospect Books, 2001 - Cooking -  527 pages
 
 
 
_http://books.google.com/books?ei=YqJyU5auLcz3oATI_oKwDw&id=EbHYAAAAMAAJ&dq=
inauthor%3A%22charles+perry%22+arab&focus=searchwithinvolume&q=burton_ 
(http://books.google.com/books?ei=YqJyU5auLcz3oATI_oKwDw&id=EbHYAAAAMAAJ&dq=inaut
hor:"charles+perry"+arab&focus=searchwithinvolume&q=burton) 
 
_http://books.google.com/books?ei=YqJyU5auLcz3oATI_oKwDw&id=EbHYAAAAMAAJ&dq=
inauthor%3A%22charles+perry%22+arab&focus=searchwithinvolume&q=%22meat+puddi
ng%22_ 
(http://books.google.com/books?ei=YqJyU5auLcz3oATI_oKwDw&id=EbHYAAAAMAAJ&dq=inauthor:"charles+perry"+arab&focus=searchwithinvolume&q="meat+puddin
g") 
 
Jim  Chevallier
_www.chezjim.com_ (http://www.chezjim.com/) 

Beyond Apicius (2):  recipes from other Roman sources
_http://leslefts.blogspot.com/2014/05/beyond-apicius-2-recipes-from-other.ht
ml_ 
(http://leslefts.blogspot.com/2014/04/beyond-wine-water-and-beer-what-else.html) 






In a message dated 5/13/2014 2:52:32 P.M. Pacific Daylight Time,  
lilinah at earthlink.net writes:

JIMCHEVAL at aol.com wrote:
> I think that's a bit  exaggerated.

Not much. Did you read Perry's article or listen to his  talk? Because he 
knows his stuff, since he has translated a number of medieval  Arabic 
language cookbooks.

 


....You really need to attend to Charles  Perry...

Urtatim
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