Goose fat and garlic is a good book
Salima Ikram
Professor of Egyptology
Egyptology Unit Head
American University in Cairo
Sent from my iPad
> On Nov 17, 2014, at 10:01 PM, Susan Weingarten <[log in to unmask]> wrote:
>
> Mediaeval Arab recipes inlude recipes for puddings where they are placed under a piece of fat meat so the fat drips down onto them. You can find details in Charles Perry's medieval Arab cookery.
> As for goose fat, Ariel Toaff claims that whatever Christians did with the pig in mediaeval Europe, cooking , salting, rendering fat etc., Jews did the same with the goose.
> And I remember once buying a pair of leather sandals when the maker rubbed fat into the straps to keep them supple.
> Best
> Susan
>
>> On Sunday, 16 November 2014, Barnea Levi Selavan <[log in to unmask]> wrote:
>> Dear list members,
>>
>> I am about to initiate research to write a paper on the earliest use and storage of animal and bird fats.
>>
>> Currently I envision one section on prehistoric times, and then recurring again in the Late Bronze-Iron Ages.
>>
>> Texts from different ancient cultures;
>> evidence of the various processes and required utensils for rendering and storing fat;
>> and detailing what the potentional uses were,
>> are all issues I ask your help in.
>>
>> There is medicinal use, working with tools, shield protection, as David laments for Saul and Jonathan; foodstuffs.
>> Ancient ink, such as in the Qeiyafa ostracon, contained charcoal and animal fat. What else?
>>
>> In terms of food- why would I use these fats? How long would they last? Are there animals that are preferred?
>> For example, in some parts of Europe in recent centuries, goose fat was the favorite.
>> And anyone in the Lower East Side of New York knew the words "chicken schmaltz."
>>
>> I woudl appreciate your references to writings and lines of investigation.
>>
>> Yours
>>
>> Barnea Levi Selavan
>> MA Program
>> Tel Aviv University
>>
>>
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>
>
> --
> Dr Susan Weingarten
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>
>
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