> Suppose he had written a cookbook that included a recipe for two > headed boar, and wrote a chapter on Italian spices. > Would later chefs take it seriously?
actually, three are quite a few modern cooks who are working with surviving recipies from the time of the Romans and later who would have been interested, especially in the spices. Jaded feasters were commonly served mostrosities such as swans-a-swimming and cockatrices; a two-headed boar would have been a tame sight. Apparantly, there is no evidence that thomas Mace traveled, to Italy or anywhere (Mathew Spring, _The Lute in Britain_), and, yes, there can be a difference in quality of product between differnt markets for it. But, consider that lute strings will not find a huge local market anywhere, most of them would have been marketed away from where they were produced; and production locale was most likely to have been chosen for proximity to a fleshe market to ensure fresh and conveniant raw materials. -- Dana Emery To get on or off this list see list information at http://www.cs.dartmouth.edu/~wbc/lute-admin/index.html
