Re: Cookbook relay

I think "garum" was also used by the "converted"
or "hidden" Jews in Spain of the sixteenth century.
It's defined in a cookbook I have called _A Drizzle
of Honey_.  Drizzle makes you substitute other
ingredients for this "carcinogenic" substance.  Can't
remember, too lazy to go down to the kitchen.

The only thing I remember from what I read about
Roman cooking is that feasts started with eggs and
ended with apples.  I imagine Roman cooking has
some Italian and Mediterranean features to it.

The Teonim like to dine often.  Small meals.
Smoked fish at dawn, fowl at mid-morning, flesh
at mid-day (about 2:00), noodles at sunset, bread
and milk at bedtime.   Wine with most meals.  Eggs
as starters.  Pears for dessert.   No siestas, though.
Small meals low carbohydrates take care of that.

Sally Caves
scaves@frontiernet.net


----- Original Message -----
From: John Cowan <cowan@...>
To: <CONLANG@...>
Sent: Monday, July 09, 2001 7:50 AM
Subject: Re: Cookbook relay


> Christophe Grandsire scripsit:
>
> > I've read a little about Roman cooking some years ago. I found it funny
that it
> > was advised to replace one of the key ingredients of it (I can't
remember its
> > name), with Nuoc Nam :)) . this was really what was nearest to the Roman
> > ingredient (a kind of juice made out of rotting fish).
>
> Ah, garum.
>
> This is also ancestral to ketchup/catsup (Minnan Chinese "ke tsiap"); the
> Americans removed the rotten fish and added tomato paste.
>
> --
> John Cowan                                   cowan@ccil.org
> One art/there is/no less/no more/All things/to do/with sparks/galore
>         --Douglas Hofstadter
>