Tagged ‘persistence’

National Garlic Day – April 19th

April 19th, 2012 by KM Wall

Garlic in the Warren garden - it's grown a lot in a month! Time to set it out.

 

 

 

 

 

 

 

 

Foodways looks at the the food and cooking that tradition come from, as well as where they go – precedent and persistence.

A very early salad recipe:

Salat
Take parsel, sawge, garlec, chibollas, onyons, leeks, borage, myntes, porrectes, fenel, and ton tressis , rew, rosemarye, purslyne. Lave, and waishe hem clene; pike hem, pluk hem small with thyn honde and myge him wel with raw oile. Lay on vynegar and salt, and serve forth.
- Hieatt, Constance B and Butler, Sharon. Pleyn Delit. University of Toronto Press: 1976, 1985. #44 from Forme of Cury, 1390.

Salad

Take parsley, sage, garlic, chives, onions, leeks, borage, mints, (some sort of leek),  fennel. and ____. rue, rosemary, purslane. Wash, and wash him clean; pike him, pluck him small with thine hand and (mingle)  him well with raw oil. Lay on vinegar and salt, and serve forth.

What is Foodways?

March 6th, 2012 by KM Wall

“Apropos of methodology, I suggest that the food habits of a pre-industrial or folk group are interwoven into its entire way of life and cannot be fully understood apart from the group’s natural and man-made environments, its social organization, and its culture. To study the relationship between the variables, a model has been employed which I call “foodways.” This concept refers to the whole interrelated system of food conceptualization, procurement, distribution, preservation, preparation,and consumption shared by all the members of a particular group. A group’s foodways can be seen as both a conceptual tool useful in sorting data and as the intrinsic structure of a cultural complex itself, that bundle of ideas carried around by the group’s members themselves as part of their conceptual equipment, and patterned behavior and material phenomena these ideas shape. This foodways concept is related to what anthropologists call a subsistence system; it differs however in the emphasis it gives to the food quest. Whereas the study of subsistence is concerned with all basic necessities of life,  foodways refers only to alimentation. And while subsistence studies tend to neglect the non-procurement and distributive aspects of foodways, entho-gastronomy and culinary lore, for example, the foodways approach focuses on all aspects of a group’s food habits. It is a holistic approach to a cultural complex, which simply cannot be appreciated if studied piecemeal, …..”

Jay Allen Anderson, “A Solid Sufficiency”: An Ethnography of Yeoman Foodways in Stuart England. Dissertation in Folklore and Folklife, University of Pennsylvania, 1971. Preface.

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