Parson Snows wrote:Moonraker
I�m surprised that you didn�t ask me why the dishes that I listed (just some of thousands) wouldn�t have existed.
What consists a �Traditional� recipe? Will Scotland�s famous �Deep-fried Mars Bars� ever be elevated to that status? I for one hope not, and my family�s Scottish.
Why would I ask? Because a dish is invented does not mean it is 'traditional'. That a recipe is "A time-honored practice or set of such practices." would dictate whether or not it is a tradition.
There is nothing stopping people creating a new tradition; over time.
In Thailand there are certain people who do not eat beef/beef products or beef by-products as they worship a particular Chinese Lady statue. Should these people and others like this not be allowed to enjoy the flavours of a Merguez sausage made with pork and mutton/lamb? If you look at other sausages, say UK sausages, there are NO definitive recipes for any of them. This applies to every country and every type of sausage with each butcher believing that they have the right recipe.
I never argued that there was one definitive recipe for merguez, for example, rather that the basis of it as an authentic food comes from its fabrication within a long understood and accepted set of parameters namely ingredients, form and process. If I asked a butcher in Workington for a beef Cumberland sausage I would expect a sharp response! The personal 'tweaks' to a recipe are all part of authenticity and character however.
There are moves right now to protect the Cumberland sausage for example:
Like Whitstable oysters, and Jersey Royal potatoes, action is now being taken to protect the distinctive characteristics of the Cumberland sausage through European legislation, which would give it protected status under the Protection of Geographical Indication (PGI) directive.
"If successful this means that the sausage cannot be called traditional Cumberland sausage unless it meets certain criteria to do with its meat content, ingredients, processing and place of origin...
source: http://www.thisisthelakedistrict.co.uk/ ... ausage.php
At present I am a partner of a small sausage kitchen and I believe in preserving our heritage. For the last 12 years I have been putting together a book on the history of sausages and their effect on diets, society etc. Needless to say that it's nowhere near complete, but what ever is? Any help would be appreciated with full credit being given. I'd just really like to get it out there. I'm personally interested in old sausage recipes, preferably from published books- though individual/family recipes would also get a once over. Now you know.
It sounds a wonderful project PS
I sorry but I don�t agree with your wildlife comparison, we didn�t create any of the wildlife though I admit at the moment we certainly aren�t doing a very good job of managing/maintaining it.
Not a great analogy I agree but it was the part about being poor guardians I was trying to get across.
As to France�s Appellation Contr�l�e system. If my memory serves me well it was only in 2002 that they, and numerous major French wineries had their wrists slapped for mixing almost 50 % Australian �Cabernet Sauvignon� with there wine and then selling it as �French� wine.
That is the point. People care enough to take action when such malpractice occurs. I would not claim any system would be without fault but rather that than nothing at all.
Schemes such as AOC and PGI are not the whole answer but they are important legislative measures to help local producers defend their 'authentic and 'traditional' foods from such woeful imitation.
As important however is the passion and drive of people such as yourself who strive to bring forgotten or 'endangered' local and family recipes for those that now wish to choose rather than simply have to buy what a supermarket offers us.
Bonne chance with your project
