DouhetSukd <DouhetSukd@[EMAIL PROTECTED]
> wrote:
>The Stars Dispose and the Stars Compel, by Michaela Roessner is set in
>Florence c. 1530, with Tommaso, a young sous-chef who becomes
>Michaelangelo's lover. They are pretty nice books, with some magic,
>plague, and dark plotting going on, though I don't think she finished
>the series.
>
>Anyway, much of the plot context concerns food and she includes a list
>of 5-6 recipes at the end of the 2nd book.
>
>The interesting thing is how different recipes of that time are,
>because they are missing New World ingredients.
>
>Can you think of Italian cooking without tomatoes???
In that era, there really wasn't any such thing as "Italian cooking",
or "French cooking", etc... etc... Sure, there were regional
differences based on climate and ingredient availability (the wine
belt v. the beer belt, the olive oil belt v. the butter belt v. the
lard belt). Sure, based on these there were some regional
specialties. But by and large there was much, much, less
differentiation than today.
The culinary sophistication that gave rise to the differentiation into
national cuisines doesn't begin to gain traction until the 1600's.
D.
--
Touch-twice life. Eat. Drink. Laugh.
http://derekl1963.livejournal.com/
-Resolved: To be more temperate in my postings.
Oct 5th, 2004 JDL
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