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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