Medieval History
Quebec has two basic tourtieres, and many variations for each type, gastronomy historian Jean-Pierre Lemasson told the McCord Museum conference. There is the shallow style, filled with pork and/or other meats, and a deep-dish Lac St. Jean, or Saguenay, style that contains cubes of meats with vegetables.
Marcus Gavius Apicius, credited with writing the recipes in what is believed to be the first cookbook (about AD 400), gave us what might be the earliest written recipe for the deep-dish version, he said. It's a pie called La Patina that was made in a bronze pot with four layers of pastry, the top crust with a hole in the centre.
Medieval predecessors of the tourtiere described by Lemasson include Italy's tourte parmesane, pasticchio, timballo, and timpanno. France has a tourte parmenienne, he said, followed by the timbale and the casserole. British meat pies included the Parmesan and Battle Pye, the raised pie, and the Yorkshire Christmas pie.
Click here to read this article from the Montreal Gazette
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Apologies for cross-posting. This event may be of interest to some members: Formulas in Medieval Culture - International & Interdisciplinary Conference (2nd ed.) Nancy-Metz (France), June 7-9 2012 The Centre de Médiévistique Jean...
Medieval History
Tourtiere's deep roots traced to 1,600-year-old cookbook
Quebec has two basic tourtieres, and many variations for each type, gastronomy historian Jean-Pierre Lemasson told the McCord Museum conference. There is the shallow style, filled with pork and/or other meats, and a deep-dish Lac St. Jean, or Saguenay, style that contains cubes of meats with vegetables.
Marcus Gavius Apicius, credited with writing the recipes in what is believed to be the first cookbook (about AD 400), gave us what might be the earliest written recipe for the deep-dish version, he said. It's a pie called La Patina that was made in a bronze pot with four layers of pastry, the top crust with a hole in the centre.
Medieval predecessors of the tourtiere described by Lemasson include Italy's tourte parmesane, pasticchio, timballo, and timpanno. France has a tourte parmenienne, he said, followed by the timbale and the casserole. British meat pies included the Parmesan and Battle Pye, the raised pie, and the Yorkshire Christmas pie.
Click here to read this article from the Montreal Gazette
- New Cookbook Looks At Old Recipes ? Live Frog Pie, Anyone?
Adventurous cooks might consider one of the recipes in Peter Ross's new book, but the author of the tome on unusual historical cuisine says it's probably best not to try a dish featuring animals like swans, peacocks or porpoises. "You could cook...
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Two Roman-era shipwrecks have been found in deep water off a western Greek island, challenging the conventional theory that ancient shipmasters stuck to coastal routes rather than risking the open sea, an official said Tuesday. Greece's culture...
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As an April Fools' Day prank, the curators of the British Library's Medieval and Earlier Manuscripts Blog wrote up an entirely straight-faced account of a "spine-tingling" discovery ? a cookbook that details the proper way to prepare unicorn....
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Wary of separate celebrations and traditions, Jakie and Oliver long ago came up with Hanukris, and we finally made good on it this year. Ah, Hanukris, a time of togetherness and unity - when we can pull together the best of all traditions. ...
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Apologies for cross-posting. This event may be of interest to some members: Formulas in Medieval Culture - International & Interdisciplinary Conference (2nd ed.) Nancy-Metz (France), June 7-9 2012 The Centre de Médiévistique Jean...