| >, un confiture du bas Moyen A^ge" Lucie BOLENS "Les sorbets andalous (XIe-XIIIe sie`cles) ou conjurer la nostalgie par la douceur" Mary HYMAN " Subject: SC - Fw: For the Cooks Among Us.... Here is a goodie from a friend of mine on another list - -Original Message- From: Henderson, Sharon To: dragon@portcullis.maxson.com Subject: Re: SC - nasty medieval food was re: pre 1500 cookery There is a fairly good book by Ann Hagen called A Handbook of Anglo-Saxon Food:Processing and Consumption, isbn 0-9516209-8-3,Anglo-Saxon Books, 25 Malpas Dr, Pinner, Middlesex, Eng. that I rather enjoyed and is relatively scholarly, though some of her conclusions are not what I would have drawn given the same data, but those are my personal opinions. I got it from, iirc Poison Pen Press or Small Churl Books at an even several years ago. margali Date: Sun, 11 Jan 1998 22:58:24 EST From: Seton1355 Subject: Re: SC - Period Dairying, Etc. Amazon.com lists it two ways: *The Country House Kitchen*, $21.56 *The Country House Kitchen 1650-1900, Skills and Equipment for Food Provisioning*, $23.77 Alasdair mac Iain Date: Thu, 28 May 1998 12:12:41 -0200 (GMT) From: Jessica Tiffin Subject: RE: SC - A Good Book Bear wrote: >For food history, I like Reay Tannehill's Food in History. There is at >least one other translated from the French, but I can not remember the name >at the moment. I've always had a lot of fun with Maguelonne Toussaint-Samat's History of Food - is that the one you mean? A lot of what she says refers to food types and sources in modern France, but she gives wonderful historical overviews and is very entertaining to read. I also picked up a new paperback copy at a ridiculously low price, so I'm somewhat enchanted with it. Mesliant de Huguenin Minister of Arts and Sciences, Shire of Adamastor, Drachenwald Date: Thu, 28 May 1998 07:17:20 -0500 From: "Decker, Terry D." | |
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