HDTenEightyP/NetNews huggingface dataset:
From: schuldy@progress.COM (Mark Schuldenfrei)
Subject: Re: food, health, and philosophy in the Midd
Organization: Progress Software Corp.
Date: Tue, 29 Sep 1992 13:21:42 GMT

David Adams writes, about a cookbook I mentioned, that I claimed was
in Spanish:
  Are you sure the book is spanish?  It sounds a little like Catalan or something
  like that.

You are right.  Actually, I had said that it made me wish I had stayed
awake in Spanish class, not that it was in Spanish.  The recipes are in
Catalan, but the introductory material is Modern Spanish, as is the
index.

	schuldy
--
Mark Schuldenfrei (schuldy@progress.com)
Newsgroups: rec.food.historic
From: velde2@jhunix.hcf.jhu.edu (Velde Francois)
Subject: Re: Ice Trade
Organization: HAC - Johns Hopkins University, Baltimore
Date: Mon, 5 Oct 1992 17:35:56 GMT

In article <1992Sep24.214745.8083@ccu.umanitoba.ca> sbloch@silver.cs.umanitoba.ca (Stephen Bloch) writes:
>anvil@ducvax.auburn.edu (John Sugg) writes:
>>How far back does the ice industry go?
>
>I seem to recall reading that some King of England in the Renaissance
>became fond of ices, and ordered that each of the castles he visited
>regularly maintain a stock of ice during the summer.  Does anybody
>have more precise information than this?
>

There is a story according to which: when Richard Lionheart was 
besieged by the Arabs in Acre (end 12th c.), he suffered a severe
fever; learning this, the enemy general Saladdin sent him sherbets
made with snow of the Lebanon Mountains.

I recall that the ice industry became important in the early 19th
century, when large estates in Europe (esp. England) would build
ice-houses: ice cut from frozen lakes was stored there for the 
summer.  Of course, such a basic technology was available, and I
am sure used, much earlier, as the Steve's anecdote suggests.
The industry also developed in the US, and in the 1840's
a British traveler noted the Americans' insistence on being served 
iced water at the dinner-table.... Some things don't change.
From: klier@iscsvax.uni.edu
Newsgroups: rec.food.historic
Subject: Re: Most Popular Chinese Herbs
Date: 6 Oct 92 19:49:37 -0500
Organization: University of Northern Iowa

In article <1992Oct6.142355.18395@hemlock.cray.com>, dadams@cray.com (David Adams) writes:
> In article 23933@pixel.kodak.com, young@serum.kodak.com () writes:
> 
> |	On PBS last night, the show "NATURE" broadcast a couple of shows
> |	showing the wildlife of the late, unlamented Soviet Union.  During
> |	the course of the show, residents of one of the old S.S.R.s were
> |	shown cutting the velvet-covered antlers off reindeer to sell in
> |	China as aphrodesiacs (the reindeer apparently grow new antlers
> |	the following year).
> 
> 
> So it's a substitute for powdered rhinoceros horn?

Same idea. The Doctrine of Signatures still lives!  So bring on the asparagus
and oysters and avert those maidenly eyes from the _Phallus impudicus_
mushrooms...

Kay
Newsgroups: rec.food.historic
From: dadams@cray.com (David Adams)
Subject: Re: Most Popular Chinese Herbs
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 6 Oct 92 14:23:55 CDT

In article 23933@pixel.kodak.com, young@serum.kodak.com () writes:

|	On PBS last night, the show "NATURE" broadcast a couple of shows
|	showing the wildlife of the late, unlamented Soviet Union.  During
|	the course of the show, residents of one of the old S.S.R.s were
|	shown cutting the velvet-covered antlers off reindeer to sell in
|	China as aphrodesiacs (the reindeer apparently grow new antlers
|	the following year).


So it's a substitute for powdered rinoceros horn?

---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.



Newsgroups: rec.food.historic
From: hung-c@news.cis.ohio-state.edu (chun danny hung)
Subject: Wanted Frozen Food Industry Info
Organization: The Ohio State University Department of Computer and Information Science
Date: Mon, 5 Oct 1992 20:30:33 GMT


  I am doing a research paper on the U.S. frozen food industry. If anyone where
 to get the info, please email hung-c@ohio-state.cis


thanks

---danny
Newsgroups: rec.food.historic
From: dadams@cray.com (David Adams)
Subject: Re: food, health, and philosophy in the Midd
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 28 Sep 92 13:56:52 CDT

 schuldy@progress.COM (Mark Schuldenfrei) writes:

|Stephen Bloch wrote:
|  In the course of translating parts of a 13th-century Andalusian
|  cookbook [...]
|
|Is that the same cookbook that I am holding?  From the Els Nostros Classics
                                                        ^^^ ^^^^^^^
|series, Collection A, Volume 115, editted by Rudolf Grewe in 1979?  It is
|titled "The Book of Sent Solvi", I presume that is a name, although my Spanish
|is poor enough that I could easily be mistaken.
|
|This book convinced me I should have stayed awake in Spanish Class. 


Are you sure the book is spanish?  It sounds a little like Catalan or something
like that.

---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.



Newsgroups: rec.food.historic
From: ddfr@quads.uchicago.edu (david director friedman)
Subject: Re: Query: Genoese cuisine (ca. 1492)
Reply-To: ddfr@midway.uchicago.edu
Organization: University of Chicago Computing Organizations
Date: Mon, 28 Sep 1992 22:04:01 GMT


 Steve McCluskey asks about northern Italian recipes c. 1492. The 
 most readily available source is Platina, which was printed in 
 Venice a few years before that date. The translation was 
 published by Malinkrodt Chemical Company as part of their food 
 history library (I have no idea why they published a series of 
 old cookbooks). There is a modern reprint of that translation 
 which I know is sold within the SCA, but I do not have the name 
 and address of the publisher.

If you want additional sources, Martino published a cookbook a 
few decades earlier; so far as I know there is no modern 
translation. There is a c. 1600 translation into English of an 
unnamed Italian cookbook, under the title  Epulario (sp?), in 
print in a modern facsimilie; I suspect the original is Martino. 
I also suspect that Platina is really Martino plus medical 
comments (Platina has some comment about having learned from 
Martino, and the series of recipes is suspiciously similar, but I 
have not done a word for word comparison).

If you read Italian, you might want to search the library for a 
two volume collection of early Italian cookbooks (I have 
forgotten the name, but can find it if someone needs it) which 
includes Martino and two earlier cookbooks, as well as various 
later things.

David Friedman
DDFR@AOL.com
DDFr@Midway.UChicago.Edu
Newsgroups: rec.food.historic
From: young@serum.kodak.com
Subject: Re: Most Popular Chinese Herbs
Originator: young@sasquatch
Reply-To: young@serum.kodak.com
Organization: Clinical Diagnostics Division, Eastman Kodak Company
Date: Tue, 6 Oct 92 16:27:21 GMT

In article <1992Oct5.235344.6948@actrix.gen.nz> Pat.Churchill@bbs.actrix.gen.nz writes:

[...]

> It says sprinkle a little on your food.  I'd be interested to know
>what properties Asian people ascribe to ground deer velvet.  Maybe we
>should just eat the stuff and wait to see what happens :-)

	On PBS last night, the show "NATURE" broadcast a couple of shows
	showing the wildlife of the late, unlamented Soviet Union.  During
	the course of the show, residents of one of the old S.S.R.s were
	shown cutting the velvet-covered antlers off reindeer to sell in
	China as aphrodesiacs (the reindeer apparently grow new antlers
	the following year).


-Rich Young (These are not Kodak's opinions.)
Newsgroups: rec.food.historic
From: vibard@venus.resntl.bhp.com.au
Subject: Hops
Organization: BHP Research, Newcastle Laboratories
Date: Sat, 3 Oct 1992 08:53:39 GMT

HOPS (Humulus, Lupulus, Linn)

Non Medicinal Uses
Both cloth and paper have been made from the stems while the flower heads have
been used to produce a brown dye.

Parts Used Medicinally
(a) The dried strobiles
(b) The lupulin, separated from the strobile by sifting
(c) Fruit
(d) Leaves and stem
(e) Roots

Medicinal Uses
Hops have tonic, nervine, diuretic and anodyne properties. The plant is most
commonly used in infusion or tincture form. An infusion of 14gm to 600ml of
water is a suitable dose for ordinary use.

The bitter principal of the hop plant is one of the best sources available
amongst plants, therefore it has proved to be useful as stomach tonic, to
induce
the appetite and help with indigestion.

The volatile oil from the hop plant has a sedative and sleep producing quality.
It has been used for nervous hysteria and delirium to quieten patients down and
induce sleep.

Hops has proven useful in the treatment of heart disease, fits, neuralgia,
jaundice and stomach and liver infections generally. A tea brewed from hops is
good for sluggish livers. It's also useful for bladder complaints and the juice
can be employed as a blood cleanser and for gaul and kidney stones.

When used externally hops mixed with chamomile flowers or poppy heads in a
poultice, is good for painful swelling, inflammation, rheumatic pains, bruises
and boils. Warm hops can also be placed in a pillow to relieve toothache, ear
ache and induce sleep.
From: bj368@cleveland.Freenet.Edu (Mike E. Romano)
Newsgroups: rec.food.historic
Subject: Most Popular Chinese Herbs
Date: 5 Oct 92 03:49:46 GMT
Organization: Case Western Reserve University, Cleveland, Ohio (USA)
NNTP-Posting-Host: hela.ins.cwru.edu


  Can anyone supply information on which herbs or herb tonics
  are most popular with the Chinese culture on a regular basis:
  i.e. for general health, endurance, etc. rather than for a
  specific ailment.

  I believe ginseng would be number one on the list, but I am
  looking further to ascertain this use of herbs which falls
  into a different category than use as a specific medicine.
  thanks.  mike romano.

-- 
Capt. Kirk: let's head for that planet, third from the sun, it
            looks promising.... |-)
From: cozzlab@garnet.berkeley.edu ()
Newsgroups: rec.food.historic
Subject: Re: food, health, and philosophy in the Middle Ages
Date: 28 Sep 1992 19:43:50 GMT
Organization: University of California, Berkeley
NNTP-Posting-Host: garnet.berkeley.edu

In article <1992Sep25.130245.19622@progress.com> schuldy@progress.COM (Mark Schuldenfrei) writes:
>
>Is that the same cookbook that I am holding?  From the Els Nostros Classics
>series, ....
>
>This book convinced me I should have stayed awake in Spanish Class. ....
>
>
>I've just got to get a first rate Spanish dictionary, and get to work.

Well, actually, it looks as if you need to get a _Catalan_ dictionary.
(See if anybody near you brought one back from Barcelona this summer!)


Dorothea of Caer-Myrddin                               Dorothy J. Heydt
Mists/Mists/West                                              Albany CA
Argent, a cross forme'e sable

Disclaimer: This is the Cozzarelli Lab's account, not mine--but I don't
think anybody else ever reads it.
Newsgroups: rec.food.restaurants
From: long@taurus.esd.sgi.com (Long Nguyen)
Subject: Need info on Minnesota's finest restaurant
Organization: sgi
Date: Sat, 3 Oct 1992 02:12:26 GMT

I will be in the Minnesota area around 15th of October.  Any reasonable
romantic restaurant out there?  Reasonable meaning the food, atmosphere,
ambience, services and the price co-mingle.

Any help would be greatly appreciated.

p.s  I am looking for a nice romantic restaurant near a lake or something
     extra special and romantic.
-- 
----------
Long Nguyen - SGI
From: byrd@mscf.med.upenn.edu
Newsgroups: rec.food.restaurants
Subject: Re: Philadelphia
Date: 28 Sep 92 14:36:40 GMT
Organization: Univ of Penn - Med School Computer Facility

>jking@mindvox.phantom.com (Joe King) writes:

>>tmwhited@phoenix.Princeton.EDU (Toni M. Whited) writes:
>
>> I just moved to center-city Philadelphia and am at a loss to find any 
>> interesting restaurants.  By "interesting" I mean "very good food."  I can't
>> even find anything that looks like a restaurant guide.  Any help would be
>> appreciated.
>Try Jack's Firehouse. I've been there several times and have always been
>very pleased. The food is "gourmet" down-home as prepared by a very
>idiosyncratic Virgina-born chef. He uses local Lancaster county foods
>whenever possible. Last year he was chosen by Food and Wine Mag as one of
>the country's best young chefs.

There's a good reason why. He got his start, as far as I know,
working under Georges Perrier, owner/chef, of one of the country's
best restaurants, Le Bec Fin.

> I don't know if it is still there, but
>Jack also runs the Diner in the Reading Terminal Market. Very different,
>no ambience, but good food.

The Reading Terminal Market is currently being renovated in conjunction
with the PA Convention Center construction. Jack's Down Home Diner
is still inside the market but  in a new location.


	Karen Byrd, VAX Sys. Manager
	University of Pennsylvania
	Medical School Computer Facility
	Philadelphia, PA 19104 (USA)
	Internet: byrd@mscf.med.upenn.edu
From: chan@hpfcmgw.FC.HP.COM (Chan Benson)
Date: Wed, 30 Sep 1992 17:32:36 GMT
Subject: Re: Philadelphia
Organization: HP Fort Collins, CO
Newsgroups: rec.food.restaurants

> I just moved to center-city Philadelphia and am at a loss to find any 
> interesting restaurants.  By "interesting" I mean "very good food."  I can't
> even find anything that looks like a restaurant guide.  Any help would be
> appreciated.

I like La Buca for their excellent food and service. It's pretty 
expensive.

The Victor Cafe is interesting in that they have opera-singing waitrons.
The first time I was there, the food was excellent. The second time it
was only so-so.

			-- Chan
From: U46837@uicvm.uic.edu
Newsgroups: rec.food.restaurants
Subject: Re: HELP!!! CRAB HOUSES IN CHICAGO?
Date: 1 Oct 92 15:19:31 GMT
Organization: University of Illinois at Chicago

>  I live in Chicago and I have been trying to find a decent (by decent, I mean
>
> Just somewhere where I can get my hands messy and pig out on crabs.  If any on

Two informal places to check out...

HALF SHELL:  on the corner of Diversy and Orchard (first street west of the
Diversy/Clark/Broadway intersection) almost across the street from the new
Barnes & Nobel bookstore.

RAW BAR:  on Clark St. just a few blocks north from Addison/Wrigley Field.
Its on the same block as Yak-zies, Wrigleyvill Tap, and Metro/SmartBar.

These are two good dressdown places.

Gene J
<u46837@uicvm.cc.uic.edu>
Chicago
Newsgroups: rec.food.restaurants
From: rolandi@hssc.scarolina.edu (Walter Rolandi)
Subject: is there any decent food in atlanta?
Summary: see keywords
Keywords: food,restaurants,atlanta
Organization: USC  Department of Computer Science
Distribution: usa
Date:  6 Oct 92 13:11:06 GMT


can anyone suggest some good restaurants in atlanta?  any thai or ethiopian
places?  any plain old brick oven pizza joints?

-.w



--

  WALTER G. ROLANDI
  USENET: rolandi@andy.hssc.scarolina.edu
INTERNET: rolandi@hsscls.hssc.scarolina.edu
Organization: University of Illinois at Chicago
Date: Monday, 28 Sep 1992 09:39:15 CDT
From: <U30644@uicvm.uic.edu>
Newsgroups: rec.food.restaurants
Subject: Re: HELP!!! CRAB HOUSES IN CHICAGO?

In article <1992Sep25.050011.22197@midway.uchicago.edu>, tsh2@ellis.uchicago.edu
(            ) says:
>
> I live in Chicago and I have been trying to find a decent (by decent, I mean s
>a
>informal as possible) crab house.
>
>Just somewhere where I can get my hands messy and pig out on crabs.  If any
>one
>knows anything remotely helpful, please post or email.  Thanks in advance!
>
Try Shaw's Crab house... Very informal, jazzy atmosphere.  The food is
great!  Every conceivable seafood you can imagine.  21 E. Hubbard.

Another recommendation is Cy's Crab House on North Ashland.  More informal,
and the restaurant is housed in a very kitschy neo-classical structure.
Good food, less expensive than Shaw's, a bit crowded.

Enjoy!

Joel
From: tjfeue@bb1t.monsanto.com
Newsgroups: rec.food.restaurants
Subject: St. Louis Seafood.
Date: 2 Oct 92 17:22:17 CST
Organization: Monsanto Company, St. Louis, MO

I've become burned out by S&P Oyster Company.  They've gone down
hill.  Anyone have any suggestions for other seafood places?  Also, 
is there any place that serves blue crabs in St. Louis?

Ted Feuerbach - Scientific Systems Consultant
Disclaimer:  Monsanto didn't say this, I did.
Newsgroups: rec.food.restaurants
From: nataraja@rtsg.mot.com (Vel Natarajan)
Subject: Re: HELP!!! CRAB HOUSES IN CHICAGO?
Organization: Motorola Inc., Cellular Infrastructure Group
Date: Mon, 28 Sep 1992 04:29:53 GMT

tsh2@ellis.uchicago.edu (            ) writes:

> I live in Chicago and I have been trying to find a decent (by decent, I mean as informal as possible) crab house.

>Just somewhere where I can get my hands messy and pig out on crabs.  If any one knows anything remotely helpful, please post or email.  Thanks in advance!

>tsh, crab lover and closet amy grant fan

Try "Bob Chinn's Crab House" on Milwaukee Rd. just south of Dundee in
the town of Wheeling.  Informal, looooooong lines, good food, and STRONG
Mai Tai's.

-- 
-------------------------------------------------------------------------
Vel Natarajan                    Motorola, Inc.
nataraja@rtsg.mot.com            Cellular Infrastructure Group
                                 Arlington Heights, IL
From: miner@kuhub.cc.ukans.edu
Newsgroups: rec.food.restaurants
Subject: Good places in Columbia, Missouri?
Date: 2 Oct 92 06:04:52 CDT
Organization: University of Kansas Academic Computing Services

Anyone know of good restaurants, ethnic or other, in Columbia, MO?

-Ken <miner@kuhub.cc.ukans.edu>


Newsgroups: rec.food.restaurants
From: sjf@philabs.philips.com (Sharon Flamholtz)
Subject: Bermuda
Organization: Philips Laboratories, Briarcliff Manor, NY.
Distribution: usa
Date: Wed, 30 Sep 1992 12:01:36 GMT

Any recommendations will be appreciated.  Thank you in advance.
From: DBBARBER@MACC.WISC.EDU (Deborah B. Barber)
Newsgroups: rec.food.restaurants
Subject: "Foggy Bottom" area of Washington, D.C.
Date: 27 Sep 92 19:08:00 GMT

Recommendations for a range of eateries wanted--from bakeries or cafes for
breakfast to nice dinner spots.  Thanks in advance, netters.
 
Deb Barber
standard disclaimer here
Newsgroups: rec.food.restaurants
From: mhr@hpuerca.atl.hp.com (Mike Reaser)
Subject: Re: is there any decent food in atlanta?
Date: Tue, 6 Oct 1992 18:03:17 GMT
Distribution: usa
Organization: a stone mountain of Kudzu
Keywords: food,restaurants,atlanta

In <rolandi.718377066@andy> rolandi@hssc.scarolina.edu (Walter Rolandi) writes:


>can anyone suggest some good restaurants in atlanta?  any thai or ethiopian
>places?  any plain old brick oven pizza joints?

>-.w


For Thai, I'd recommend "The King and I" at either Ansley Square (Piedmont Rd.
just south of Monroe Dr., about 10 blocks north of 14th St.) or the location
on Peachtree Rd. across from the Brookhaven MARTA station (about 3 miles
north of Lenox Square Mall).

For the pizza, you can't miss with Rocky's.  I'm aware of only two locations:
the Peachtree location (just north of I-85, at P'tree and 27th St.) as well
as the North Highland location (just south of the intersection of North
Highland and Lanier Blvd.).

If you want "local flavor", __STAY AWAY FROM "PITTYPAT'S PORCH" AND "AUNT
FANNY'S CABIN"__.  They're about as authentically "Southern" as McDonald's
"McPizza" was authentically Italian.  Try instead Manuel's Tavern (corner
of North Avenue and North Highland), the Pleasant Peasant (Peachtree, 1
block south of North Ave.), or Big Ed's Pig-n-Pit (Marietta).

Good luck!


=======================================================================
 Mike Reaser, Hewlett-Packard N. Amer. Resp. Ctr. - Atlanta
 Internet:  mhr@hpuerca.atl.hp.com
 NBCS: B4 f w g+ k s-               I barely speak for myself, so
 #include <standard.disclaimer>       don't make me speak for HP
=======================================================================
From: branch@webb.psych.ufl.edu (Marc Branch)
Newsgroups: rec.food.restaurants
Subject: Bethesda-Rockville
Date: 25 Sep 92 12:46:29 GMT
Distribution: rec.food.restaurants
Organization: Univ. of Florida, Psychology Dept.
Expire: Oct. 10, 1992

Any recommendations for Bethesda-Rockville, MD?  Good wine
lists sought, too.
Thanks,
Marc

Newsgroups: rec.food.restaurants
From: drk@melodian.cs.uiuc.edu (Dave Kohr)
Subject: Re: MPLS-->Kansas City-->StLouis-->Carbondale
Organization: CS Dept., Univ. of Illinois at Urbana-Champaign
Date: Sat, 26 Sep 1992 06:16:33 GMT

In article <1992Sep23.220029.7175@ccu.umanitoba.ca> ejohnso@ccu.umanitoba.ca (Eric Johnson) writes:
>In St. Louis, go to the 64-6600 blocks of Delmar Avenue, aka the University
>City Loop.  [...]  The only one I know of that is still there is 
>Ciceros
>-- 
>Eric_Johnson@ccu.umanitoba.ca 

I'll second the recommendation for Cicero's, and add some for both "Riddles
Penultimate" (eclectic American cuisine, good beer and wine list) and the
Thai restaurant (don't recall the name) just to the east of the
intersection of University and Skinker, on the south side of the street.
-- 
Dave Kohr     CS Graduate Student     Univ. of Illinois at Urbana-Champaign
Work: 3244 DCL, (217)333-6561  Home: (217)359-9350  E-mail: drk@cs.uiuc.edu
                   "One either has none or not enough."
Newsgroups: rec.food.restaurants
From: pfleeger@IDA.ORG (Charles P. Pfleeger)
Subject: Re: Bethesda-Rockville
Organization: IDA, Alexandria, VA
X-Newsreader: Tin 1.1 PL4
Distribution: rec.food.restaurants
Date: Tue, 29 Sep 92 12:39:53 GMT

Bethesda is loaded with good restaurants, most within about a
6 blcok radius of the Bethesda metro.  Ivy's place (a branch
of the Cleveland Park landmark) serves excellent Indonesian and
Thai food at great prices.  Kabul West is a fine Afghan.  For
Mexican, many will tell you Rio Grande Cafe, but the food is more
refuned--and the atmosphere more personal--at Tia Quetta.  An
excellent Italian is Positano; if you like calamari, try it there.
And the best bagels in the area come from Bethesda Bagels.

-- 
	Charles P. Pfleeger	Institute for Defense Analyses
	Computer Security	1801 N. Beauregard Street
	Research Staff		Alexandria, VA  22311-1772
	pfleeger@ida.org	(703) 845-6629   fax -6848
From: vickiemc@isi.edu (Vickie McCorkendale)
Newsgroups: rec.food.restaurants
Subject: Washington D.C. and environs
Date: 6 Oct 92 00:24:19 GMT
Distribution: world
Organization: USC Information Sciences Institute


I'll be DC and the surrounding area for 4 days later this month.  
I'm looking for medium priced food good enough to die for, 
especially regional foods which Los Angeles doesn't excel in.  

For starters how about a list of Crab Houses in Maryland?  OR a 
moderately Virginian Inn?  Are there any truly unique eating 
adventures to be had in the area?   

Help, I've never even seen the East coast and I want the 
experience to be filled with events that are not possible 
in California.

Thanks for any help you can offer.

Vickie McCorkendale
Native Californian and East Cost Naive
Newsgroups: rec.food.restaurants