Comments on: How Can We Trace the Global Migration of Recipes and Dishes II? http://www.rachellaudan.com/2007/12/how-can-we-trace-the-global-migration-of-recipes-and-dishes-ii.html A Historian's Take on Food and Food Politics Fri, 5 Dec 2008 09:33:28 +0000 http://wordpress.org/?v=2.5.1 By: Rachel Laudan http://www.rachellaudan.com/2007/12/how-can-we-trace-the-global-migration-of-recipes-and-dishes-ii.html#comment-256 Rachel Laudan Mon, 14 Jan 2008 16:33:47 +0000 http://www.rachellaudan.com/2007/12/how-can-we-trace-the-global-migration-of-recipes-and-dishes-ii.html#comment-256 An interesting point Kay. I don't know of any discussions of what kitchens in medieval Spain looked like. The "bench stove" that is so typical of Mexican kitchens was probably used and that went back to Rome at least.I'll try to collect some pictures and post them. Rachel An interesting point Kay. I don’t know of any discussions of what kitchens in medieval Spain looked like. The “bench stove” that is so typical of Mexican kitchens was probably used and that went back to Rome at least.I’ll try to collect some pictures and post them.

Rachel

]]> By: Kay Curtis http://www.rachellaudan.com/2007/12/how-can-we-trace-the-global-migration-of-recipes-and-dishes-ii.html#comment-245 Kay Curtis Fri, 11 Jan 2008 20:36:28 +0000 http://www.rachellaudan.com/2007/12/how-can-we-trace-the-global-migration-of-recipes-and-dishes-ii.html#comment-245 I wonder if there might not be another approach to the invention and/or dispersion of cooking techniques. The shape of the cooking spaces. Spanish Christians brought mudejar (Arab) craftsmen to design and decorate their buildings. They would have designed kitchens like those with which they were familiar in southern Spain. So the "Mexican Rustico" kitchen much in vogue now is based on spaces originating in another culture in another world far from the western hemisphere and far from Europe. An architectural change would change the methods and techniques in the new land. In the 21st C. most commercial kitchens are purpose designed for the cooking technique which the owner expects to use. A wok restaurant would have a water faucet over the stove and one would never mistake a creperie kitchen for that of a steak house or a nursing home. I would venture a guess, though, that in New Spain the techniques of the chef may have followed, in significant part, the dictates of what the mudejar architect left him in terms of shapes and spaces. What I see in pictures of these kitchens is lots of space for many workers to perform labor intensive processes and little in the way of design options that would allow for a wide variety of methods. I wonder if there might not be another approach to the invention and/or dispersion of cooking techniques. The shape of the cooking spaces. Spanish Christians brought mudejar (Arab) craftsmen to design and decorate their buildings. They would have designed kitchens like those with which they were familiar in southern Spain. So the “Mexican Rustico” kitchen much in vogue now is based on spaces originating in another culture in another world far from the western hemisphere and far from Europe. An architectural change would change the methods and techniques in the new land. In the 21st C. most commercial kitchens are purpose designed for the cooking technique which the owner expects to use. A wok restaurant would have a water faucet over the stove and one would never mistake a creperie kitchen for that of a steak house or a nursing home. I would venture a guess, though, that in New Spain the techniques of the chef may have followed, in significant part, the dictates of what the mudejar architect left him in terms of shapes and spaces. What I see in pictures of these kitchens is lots of space for many workers to perform labor intensive processes and little in the way of design options that would allow for a wide variety of methods.

]]> By: tijen http://www.rachellaudan.com/2007/12/how-can-we-trace-the-global-migration-of-recipes-and-dishes-ii.html#comment-184 tijen Sun, 30 Dec 2007 09:58:43 +0000 http://www.rachellaudan.com/2007/12/how-can-we-trace-the-global-migration-of-recipes-and-dishes-ii.html#comment-184 Dear Rachel, Thank you so very much for putting such important information to all researchers use. There is so much to learn about the world's food and traditions and each time I see a new bit of information I find myself even more 'ignorant' and feel more hungry for new... Dear Rachel,
Thank you so very much for putting such important information to all researchers use. There is so much to learn about the world’s food and traditions and each time I see a new bit of information I find myself even more ‘ignorant’ and feel more hungry for new…

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