[Sca-cooks] New 544 CE Chinese Recipes

[Jim and Andi]

This is so exciting. I have so many questions about your translation! 

"Taro seed"- what was the original term? Do you mean Colocasia esculenta? Because I grow Colocasia esculenta, and it has no seeds. The parts you eat are the root (actually a corm) and the leaves. It's an elephant ear plant. 

"Beans" again, what was the original word used? Do you think it means soy beans, broad beans, azuki beans, or something else?

"Indofevillea khasiana" I googled this to no avail. Is this "winter melon/wax gourd"? or another kind of gourd?

"Sour rice water" could totally be a thing, it's very common in Indian cooking all through history too (called kanji, similar to congee) often sweetened and spiced like a medieval ginger beer.

"Zongzi" Almost this exact dish is also found in India. I really want to try this.

Don't be too quick to dismiss the use of starch in pickle-making. Many modern-traditional Korean kimchi recipes use a base of boiled glutinous rice flour paste. That method makes the most lovely, crunchy, and long-lasting kimchi you've ever eaten. 

Can't wait to try these dishes. Thank you so much for doing this work, it's really wonderful. 

Madhavi
Trimaris

-----Original Message-----
From: Sca-cooks [mailto:sca-cooks-bounces+jimandandi=cox.net at lists.ansteorra.org] On Behalf Of Alec Story
Sent: Thursday, February 9, 2017 1:31 AM
To: Cooks within the SCA
Subject: [Sca-cooks] New 544 CE Chinese Recipes

I was asked to translate some recipes out of the 6th Century Northern Wei farm manual Qimin Yaoshu and I thought that this list would find them interesting too.

These may be cooked for an upcoming Northshield event, if my sources are correct, but those lands are far afield from where I wander.

http://brewing.alecstory.org/2017/02/a-few-cooking-recipes.html

If you wind up cooking any of these, please send notes!

YIS,
Þórfinnr Hróðgeirsson
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