p-street-food-msg - 7/28/11

Period street food.

NOTE: See also the files: finger-foods-msg, fried-foods-msg, nuts-msg, eggs-msg, pies-msg, jumbals-msg, Ital-Fnl-Caks-art, pretzels-msg, wafers-msg.

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This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.

This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org

I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.

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Thank you,
    Mark S. Harris                  AKA:  THLord Stefan li Rous
                                          Stefan at florilegium.org
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Date: Mon, 16 May 2011 12:25:00 -0700
From: Susan Fox <selene at earthlink.net>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Period Street Food

Nuts to you!  Archeological excavations of Shakespeare's Globe Theatre 
revealed layers and layers of hazel nut shells on the ground.  
Apparently that's what you crunched at the theatre before popcorn.

Churros, if you called them "Cryspes" can be documented.   You'd have to 
get some nutcase who is willing to deep fry outside though... wait, you 
have one.  :-)

Selene

On 5/16/2011 12:19 PM, Mercy Neumark wrote:
<<< I wanted to get peoples' opinions as I am contemplating doing simple lunches at events for fundraisers, however I want to offer a) period food (not the sandwiches and chips that have been seen in the past few years and b) I'm looking for something different than a pastry/meat pie (forgive my spelling), meat on a stick, or sausages. Something cheap to make, tasty and unique within period that can be made either at a day event with no kitchen or with very little set up kitchen.

Would love the final price point at $5-6 with costs in the $2 and below.

--Mercy >>>


Date: Mon, 16 May 2011 14:03:05 -0700
From: David Friedman <ddfr at daviddfriedman.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Period Street Food

A dip along with bread--Badinjan Muhassa, say--might work.

I like barmakiya for something to bring to an event, and I expect it 
would work for your purpose, although you might want to make it as 
lots of small units rather than the larger ones in our recipe. Not 
sure if that counts as a "pastry/meat pie" or not.

Hais.
-- 
David/Cariadoc
www.daviddfriedman.com


Date: Mon, 16 May 2011 17:12:42 -0500
From: Sayyeda al-Kaslaania <samia at idlelion.net>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Period Street Food

In _A Mediterranean Society, Vol 1._ S.D. Goitein discusses how most 
urban dining in Cairo during the Middle Ages (specifically the Abbasid 
and Fatimid periods) was "take out" food, since people didn't keep 
kitchens in the urban living spaces during this period. Fresh fruit 
would be fabulous, especially melons. This is all around p 110-30.

He also mentions bagels being sold in such a fashion, I believe that's 
in Vol 2.

There's a little more about the food markets in his article "Urban 
Housing in Fatimid and Ayyubid times".

Sayyeda al-Kaslaania


Date: Mon, 16 May 2011 18:41:04 -0400
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Period Street Food

If you need references see this paper:
Carlin, Martha. "Fast food and Urban Living Standards
in Medieval England."

appears in the volume:
Food and Eating in Medieval England,
edited by Martha Carlin and Joel T. Rosenthal. London: The
Hambledon Press, 1998. ISBN: 1-85285-148-1.

Johnnae


Date: Mon, 16 May 2011 21:14:49 -0700
From: Ursula Georges <ursula at tutelaries.net>
To: sca-cooks at lists.ansteorra.org
Subject: Re: [Sca-cooks] Period Street Food

On 5/16/2011 3:36 PM, sca-cooks-request at lists.ansteorra.org wrote:
<<< In _A Mediterranean Society, Vol 1._ S.D. Goitein discusses how most
urban dining in Cairo during the Middle Ages (specifically the Abbasid
and Fatimid periods) was "take out" food, since people didn't keep
kitchens in the urban living spaces during this period. Fresh fruit
would be fabulous, especially melons. This is all around p 110-30. >>>

Late-period Istanbul had a similar system.  If you look at lists of 
guilds, there are lots of people specializing in making a specific food. 
Helva-makers (the sweet) and tripe-soup-sellers spring to mind.

Ursula Georges.


Date: Tue, 17 May 2011 07:25:14 -0700 (PDT)
From: Honour Horne-Jaruk <jarukcomp at yahoo.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Period Street Food

In Spain, little old ladies sat on street corners with a charcoal brazier heating a pot of oil. When a customer showed up, they'd crack an egg into it and dish it up deep-fried. I tried it- it's actually amazingly good. There's a painting, just OOP, of such a woman.

In England, there were carts where you could buy hot buttered barley.

Yours in service to both the Societies of which I am a member-
(Friend) Honour Horne-Jaruk, R.S.F.
Alizaundre de Brebeuf, C.O.L. S.C.A.- AKA Una the wisewoman, or That Pict


Date: Tue, 17 May 2011 12:09:06 -0400
From: Robin Carroll-Mann <rcarrollmann at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Period Street Food

On Tue, May 17, 2011 at 10:25 AM, Honour Horne-Jaruk
<jarukcomp at yahoo.com> wrote:
<<< In Spain, little old ladies sat on street corners with a charcoal brazier heating a pot of oil. When a customer showed up, they'd crack an egg into it and dish it up deep-fried. I tried it- it's actually amazingly good. There's a painting, just OOP, of such a woman. >>>

Because I know *someone* is going to ask. . .

That's "Old Woman Frying Eggs" by Velazquez:
http://www.wga.hu/frames-e.html?/html/v/velazque/01/0105vela.html

Brighid ni Chiarain


Date: Fri, 20 May 2011 10:58:51 -0700 (PDT)
From: Honour Horne-Jaruk <jarukcomp at yahoo.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Period Street Food

--- On Fri, 5/20/11, Stefan li Rous <StefanliRous at austin.rr.com> wrote:
Alizaundre earlier also said:
<<< In England, there were carts where you could
buy hot buttered barley. >>>

Anyone have any more info on this? Was the barley boiled,
like rice, and then butter added to it, like we often do
with popcorn? Or were these made into a sort of barley
mush/rice pudding like patty and fried? Or would the dry
kernels be raw or cooked somehow (like popcorn?) and then
buttered?

Stefan >>>

As I remember (This was fifteen years ago, and the computer where I'd stored the link is long since dead) The barley was boiled, and the standard toppers were either butter or pepper - which also says a lot about how much the price of pepper went down between the middle ages and these Elizabethan entrepreneurs.

Yours in service to both the Societies of which I am a member-
(Friend) Honour Horne-Jaruk, R.S.F.
Alizaundre de Brebeuf, C.O.L. S.C.A.- AKA Una the wisewoman, or That Pict

<the end>
Edited by Mark S. Harris	p-street-food-msg	4 of 4