[Sca-cooks] Assumptions in modern scholarship

[Johnna Holloway]

I have found over the years that a great deal of historical food research verges pretty rapidly into experimental archaeology where you are encouraged to work your way through and get a result. 

For those who want a taste of research into bulgur there’s this Oxford Symposium paper:  https://books.google.com/books?id=I15eJt6U3gMC&pg=PA35&dq=history+of+bulgur&hl=en&sa=X&ved=0ahUKEwjGoZbK5M7ZAhVq0YMKHUWmBeI4ChDoAQgvMAI#v=onepage&q=history%20of%20bulgur&f=false

Johnna

Sent from my iPad

> On Mar 1, 2018, at 5:51 PM, Galefridus Peregrinus <galefridus at optimum.net> wrote:
> 
> Many of you know that I’ve been studying non-bread wheat-based foods for the past couple of years. I’ve recently bumped my head against something frustrating in the modern scholarship of the field. As best as I can tell, nobody has discovered any solid data to indicate how such things as bulgur or similar cracked wheat foods were made, either in antiquity or the medieval period. Rather, the scholarly consensus appears to assume that the way it’s done in contemporary rural villages in the modern Near East is the way it was done hundreds or even thousands of years ago. I have thus far seen almost no evidence cited to support this assumption; nevertheless, it appears to be held in one form or another nearly universally.
> 
> 
> 
> I’d like to know whether any in the food and cooking community have run into anything similar in your research, and what (if anything) you did to get beyond such assumptions. I’d be especially interested in hearing from others who might have studied grains and cereals.
> 
> 
> 
> -- Galefridus
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