Re: medieval hair gel?
- --- In Authentic_SCA@yahoogroups.com, Michelle -TJ- King
>> often the case. When the term "lard" was used, they may haveI wasn't intending to disparrage anython'e research, I'm just saying
>> meant the nearest equivalent term to what they meant.
> If it had been 'just anybody' doing the translation, I
> would also have been suspicious. But this was work
> done by the fine scholars on the Medieval Spain list,
> and let me tell you: they *care* what the right word
> really is! :)
that sometimes there IS no exact word to translate to and from,
For example, to make a slight aside, the front of the shoe is often
called the toe, front, forepart, tip, and so on - depending on context
and nuance (some of which you have to be inculcated with the mysteries
of shoe crap to really key into the details). In Italian there is
only one word for that part of the shoe, so if you are translating
from Italian you may wind up picking a word that is close but may be
>> Ok, do lizards even HAVE fat or suet? If so they may have meantI'm sorry I was still on the hair gel :)
>> the suet in the one recipe and the melted oil in the other.
> I don't think they meant cooking the lizard in its
> *own* fat. That would take a lot of lizards!
For cooking it, I'd look at finding the suet from whatever critter was
most commonly raised in that area :)
> Either way, it looks like I will have time aplenty toPhhht. Shows where HIS priotities are :)
> do proper research! My DH has effectively put the
> kabosh on my experimental archaeology efforts for this
> coming Saturday. Something about having to walk all
> the way to the event if I smelled the least bit like
> animal fat in his car... ;)
> That's all right. I finally turned up a 13th centuryThat could be cool.
> Spanish treatise with a handful of "beauty recipes"
> which shows some promise. :)
I just got in an 18th century fencing manual that is wanting to
- Lyle wrote:
>Rice or wheat starch would probobly also work. I suggest trying Asian grocery stores for starch, as they usually carry all sorts.
> What if you're from a pre-potato culture?
I must confess that I often use potato starch. In my experience "starch is starch" in terms of stiffening properties, but potato starch tends to be less itchy.
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