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Aug. 14th, 2006 11:44 amI have almost run out of flat surfaces. The only ones free are the bits of floor I have left as walking space so I can get to bookshelves and to the front door.
One chair is full of books that came in the mail today. Lucy Sussex sent me a copy of her Quentaris book, which will be my reward reading for all this hard work. All the other volumes on the chair are from Harper Voyager - I won one of their monthly quizzes. I don't often go in for the quizzes and I am not the sort of person who wins things and I adore books, so all this is very good. Lucy's book takes pride of place, though. She is *such* a good craftswoman and lovely writer and I have been yearning to read her Quentaris book ever since I saw her name on the list of authors. She's also one of the very first Quentaris writers so this is the world as it was set up for the other writers to play in. Not many other authors will get that chance now that the Quentaris series has been cancelled.
The other books are mostly to do with food. I always have a bit of foodliness in my Medieval Women course and the other one starting this week is Food in History.
I need six piles of books and two piles are more urgent than the others. I have lots of recipes for four of the weeks and 2 chocolate recipes for one and none at all for the other. Teaching an entirely new course takes a bit of setting-up.
The piles are getting to be fun, though. There is the stack of books on Ancient Roman cuisine (with a bit of Greek snuck in because I like Dalby). I don't know how Antique American Recipes got onto that pile though. That's right - I need to check and see if it uses any New World food interestingly and has evidence fo a conduit back to Britain for yummy new foods. Bet it doesn't. What *might* have that is my East Coast Indian cookbook. Corn recipes.
Is it lunchtime yet?
No. And I can't cook anything for lunch from my "royal recipes" pile of books. Delightful stuff, but not emergency rations. I have a Richard III menu and a book on Henry VIII's kitchens and a whole bunch of royal French cuisine. And there's Taillevent. Can't teach anything royal without Taillevent. It also gives me an excuse to explain why our sources aren't necessarily reliable. I have something from 1905 Vienna, too. No space for food. Too many books about it.
I haven't done the Medieval/Renaissance pile yet. Everything is generally to hand for that one.
Why didn't I put a week on Jewish culinary history into this course? I have so many cool tales for that. I might just have to sneak them in elsewhere. I will sneak my 19th century Jewish cookbook in with Mrs Beeton, I think. That's one of the recipe sets I need to work on still. Mrs Beeton, The Settlement Cookbook, Francatellli, The Jewish Manual, Fanny Farmer.
The other recipe set is "Ages of Exploration'. Pineapples and chilli and all sorts of things. Chocolate. No, I've already done the chocolate bits. My priorities are perfect even though my floor is almost impossible to navigate. The course starts Thursday - the piles will start to diminish then.
Gotta go. Food dreams beckon.
One chair is full of books that came in the mail today. Lucy Sussex sent me a copy of her Quentaris book, which will be my reward reading for all this hard work. All the other volumes on the chair are from Harper Voyager - I won one of their monthly quizzes. I don't often go in for the quizzes and I am not the sort of person who wins things and I adore books, so all this is very good. Lucy's book takes pride of place, though. She is *such* a good craftswoman and lovely writer and I have been yearning to read her Quentaris book ever since I saw her name on the list of authors. She's also one of the very first Quentaris writers so this is the world as it was set up for the other writers to play in. Not many other authors will get that chance now that the Quentaris series has been cancelled.
The other books are mostly to do with food. I always have a bit of foodliness in my Medieval Women course and the other one starting this week is Food in History.
I need six piles of books and two piles are more urgent than the others. I have lots of recipes for four of the weeks and 2 chocolate recipes for one and none at all for the other. Teaching an entirely new course takes a bit of setting-up.
The piles are getting to be fun, though. There is the stack of books on Ancient Roman cuisine (with a bit of Greek snuck in because I like Dalby). I don't know how Antique American Recipes got onto that pile though. That's right - I need to check and see if it uses any New World food interestingly and has evidence fo a conduit back to Britain for yummy new foods. Bet it doesn't. What *might* have that is my East Coast Indian cookbook. Corn recipes.
Is it lunchtime yet?
No. And I can't cook anything for lunch from my "royal recipes" pile of books. Delightful stuff, but not emergency rations. I have a Richard III menu and a book on Henry VIII's kitchens and a whole bunch of royal French cuisine. And there's Taillevent. Can't teach anything royal without Taillevent. It also gives me an excuse to explain why our sources aren't necessarily reliable. I have something from 1905 Vienna, too. No space for food. Too many books about it.
I haven't done the Medieval/Renaissance pile yet. Everything is generally to hand for that one.
Why didn't I put a week on Jewish culinary history into this course? I have so many cool tales for that. I might just have to sneak them in elsewhere. I will sneak my 19th century Jewish cookbook in with Mrs Beeton, I think. That's one of the recipe sets I need to work on still. Mrs Beeton, The Settlement Cookbook, Francatellli, The Jewish Manual, Fanny Farmer.
The other recipe set is "Ages of Exploration'. Pineapples and chilli and all sorts of things. Chocolate. No, I've already done the chocolate bits. My priorities are perfect even though my floor is almost impossible to navigate. The course starts Thursday - the piles will start to diminish then.
Gotta go. Food dreams beckon.