(no subject)

[sue_n_julia]

I've been reading Eating Right in the Renaissance by Ken Abala and it's gotten me thinking. Not just about medieval dietaries, but also about how we approach food in general and how history and tradition has shaped how we view food.

It's also gotten me thinking about what I have to say about food and cooking. So my project for today (and possibly for more of this week) is to blither. Blither about my approach to food, to spices, to cooking, and to anything related to this. Right now I'm blithering into a Word document, where I've given myself permission to ramble, not make a whole lot of connective sense, and make any other writing faux pas I wish to. I'm also trying to send my internal editor on a vacation right now so I can just get the jumble in my head out where I can see it.

Eventually, I hope this will turn into some posts here and on my cooking blog and into some paying articles.

As part of this project, send me any questions you have about my approach to cooking, to spices, to food, etc.

S

Comments

[montuos]

That sounds like a fascinating project to me, and I definitely want to read at least some of its results!

I also think I need to find out whether a local library has a copy of that book.

[sue-n-julia.livejournal.com]

So, do you have any questions?

S

[ursula]

I was reading Soup for the Qan the other day, which has a bunch of stuff about medieval medicine as it relates to food, and thinking that it would be fun to do an A&S entry which prescribes a menu for a particular person based on their humoral balance (like, if we assume I'm phlegmatic, what should I eat? "Warming" foods? Would any of those be good for me in the modern sense of, for instance, being high in iron?)