The food sounds fascinating. Iıd love to be able to try the almond puree
with leek; it may be coming out of a 14th century German kitchen, but Iım
guessing that the ingredients would look fairly Mediterranean?
--
Julie Hruby
Assistant Professor of Classics
Dartmouth College
HB 6086
Hanover, NH 03755
(603) 646-2910
-----Original Message-----
From: Andreas Klumpp <[log in to unmask]>
Reply-To: Andreas Klumpp <[log in to unmask]>
Date: Friday, November 14, 2014 at 7:23 AM
To: "Cooking technologies of ancient Mediterranean cultures."
<[log in to unmask]>
Subject: [ANCIENT-FOOD-TECH] Text to the Event "Kitchen and Cooking
Through the Ages"
>Dear list members,
>
>I finally got a short text from the FFM Bad Windsheim concerning the
>event "Kitchen and Cooking Through the Ages" and translated it into
>English.
>Please use the following link to my blog:
>
>http://culina-historica.blogspot.de/2014/11/begleittext-zu-kuche-und-koche
>n-im.html
>
>Greetings,
>
>Andreas Klumpp, M.A.
>
>
>PhD project
>
>culina-historica.blogspot.com
>
>########################################################################
>
>To unsubscribe from the ANCIENT-FOOD-TECH list, click the following link:
>http://listserv.dartmouth.edu/scripts/wa.exe?TICKET=NzM1NTgxIEp1bGllLkEuSH
>J1YnlAREFSVE1PVVRILkVEVSBBTkNJRU5ULUZPT0QtVEVDSJIpAhygPuOF&c=SIGNOFF
########################################################################
To unsubscribe from the ANCIENT-FOOD-TECH list, click the following link:
https://listserv.dartmouth.edu/scripts/wa.exe?SUBED1=ANCIENT-FOOD-TECH
