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Re: Cookbook relay

From:Christophe Grandsire <christophe.grandsire@...>
Date:Monday, July 9, 2001, 8:25
En réponse à Irina Rempt <ira@...>:

> > Yes! That's the idea. And you should say what you've changed, and > why, of course. I have a book of Roman and medieval recipes adapted > to the tastes, and things available in the shops, of the > nineteen-seventies, and it does exactly that. > > (It did start me on medieval - and later Valdyan - cooking, though) >
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). Christophe. http://rainbow.conlang.free.fr

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John Cowan <cowan@...>