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Adapting Historic Recipes? |
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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That's interesting Brook, when I click on the link, it takes me right there.
As for documentation, I'd like if it was there, but,as you said, I also don't think it's that important to this goup. |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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hey, guys - just caught these replies. a few comments:
documentation is great, i think people should use as much as they feel comfortable using. for me, i usually refer back to where i got it from, plus some supplementary info from other online sources such as wiki etc. but that's my own limitation and i have no problem if anyone wants to go deeper. links, excerpts with citations bibliographies etc. are welcome! if it gets too "academic," no worries - anyone who has questions or needs clarification is always free to ask. the fotw series were definitely the inspiration to start this forum, but in my mind they are only a beginning, not the end! since they were and still are my primary resource, they are what i tend to use (along with the culinaria series), but as my resources expand, i use others. anyone is always welcome and encouraged to bring in ideas, resources, and any other content from any source - the ultimate goal is to build this site as a great library of knowledge for anyone who is interested in the same thing's we're interested in, at any level!
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Rod Franklin
Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921 |
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Hungry
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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That did it, Rod. Thanks!
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Rod Franklin
Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921 |
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Yer welcome. Now you owe me.
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Hungry
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Better I should owe you than do you out.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Brook,
I happened to have some extra time, and went through some older threads.
How is your project going on Adopting Historic Recipes ?
The Mediterranean is steeped profoundly in historic recipes, especially in the hamlets, villages and small towns as well, and can be seen with the spoon tradition main lunches of the big cities.
Look forward to hearing about your latest event.
Kindest.
Marge.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Karl
Chef's Apprentice Joined: 23 January 2012 Location: Juneau Status: Offline Points: 251 |
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I was surprised to find my wife picking out red lentils the other week since she tends to absolutely hate anything that resembles beans but it was for basically this same recipe. She went to seminary school where she learned about this. It took me a while to make the connection for why it seemed so familiar. Thanks again. |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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I'm bringing this thread back to the top, as Brook and I have been discussing a few aspects of the general topic.
Recently, my son Roger and I have gotten in the habit of watching an episode or three of Chef Walter Staib's "A Taste of History" series on Amazon Prime. For those of you who have experienced being the parent of a teenager, you know that this is a rare and unusual event, when one actually wants to spend a little time with a parent engaged in a common interest. We just finished watching a three-episode segment on Staib's cooking experience at Thomas Jefferson's Monticello, and I was pretty interested in it. Some of the recipes looked really good, although I am certain they were slightly adapted. The thing that struck me most was that Staib made a definite attempt to serve dishes that he knew (instinctively or through documentation) would have been served at Monticello, and used quite a few vegetables from Jefferson's Monticello garden to do the cooking. Staib was like a 5-year-old on Christmas Morning with this experience, and it was inspiring to see. |
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