{"version": "1.0", "type": "rich", "title": "How Snobbery Helped Take The Spice Out Of European Cooking", "author_name": "kontextmaschine", "author_url": "https://kontextmaschine.com", "provider_name": "kontextmaschine", "provider_url": "https://kontextmaschine.com", "url": "https://kontextmaschine.com/post/125796552308/", "html": "<a href=\"http://www.npr.org/sections/thesalt/2015/03/26/394339284/how-snobbery-helped-take-the-spice-out-of-european-cooking\">How Snobbery Helped Take The Spice Out Of European Cooking</a>\n<p><a href=\"http://tchy.tumblr.com/post/124049957439\" class=\"tumblr_blog\" target=\"_blank\">tchy</a>:</p><blockquote><p>A really cool article about one of my weird niche interests (ask me about Renaissance recipes sometime, they\u2019re <i>great</i>).</p><p>Since I have my main cookbook right by me at the moment, here\u2019s a small sample of some flavour profiles from Renaissance England, prior to the shift in European cooking styles that\u2019s described in this article\u2013all of them from savoury recipes involving meat:</p><ul><li>Rosemary, currant, ginger, cinnamon, nutmeg, brown sugar, pepper.<br/></li><li>Shallot, mustard, nutmeg, honey, white wine vinegar.<br/></li><li>Onion, rosemary, marjoram, thyme, savoury, bay, parsley, pistachio.<br/></li><li>Sage, shallot, mace, parsley, nutmeg, pepper.<br/></li><li>Parsley, mint, sage, caraway, coriander, nutmeg, capers.<br/></li><li>Fennel, savoury, rosemary, thyme, bay, cinnamon, nutmeg, ginger.<br/></li><li>Nutmeg, pepper, parsley, thyme, rosemary, cloves, grapes.</li></ul><p>Hardly the plain boiled fare most people picture in traditional English cooking, right?</p><p>Renaissance food is <i>awesome</i>.</p></blockquote>"}