Re: Re: Dark Age Dinners II:BBQ

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#18172

Jamie
Keymaster

Funny story about that pronunciation.  I changed it based on a listener who studied Irish myths in Uni and said I was mispronouncing it earlier.  I've also heard it pronounced Koo-HULL-un, Koo-HULL-in, Kyu-kull-layn and a variety of other ways.  I'm starting to think that no one is really sure how to pronounce it.  ;)Also, your comment on the slaughter period made me double check the episode.  I think my tone might have lead to a misunderstanding, Autumn and Winter were the slaughter periods.  They just weren't the wholesale slaughter periods.And actually, your cite of Bede isn't without controversy (yay dark ages!).  A number of scholars have argued that blotmonað (the Saxon name for November... Sacrifice Month) is confused with blodmonað (blood month) in some sources.  And there was a distinct difference between sacrificial beef, and beef for dinner.  So we might be placing too heavy of an emphasis on that month for slaughter.  Also, to slaughter most of your food animals immediately for dinner doesn't make a lot of sense unless you really want to lose a bunch of meat to waste.  There would be an increase in beef and other meats in the colder months, but there wouldn't be wholesale slaughter because it just wasn't efficient.  Dark ages farmers were probably close to Tusser's 16th century image...At Hallontide, slaughter time entereth in,and then doth the husbandmans feasting begin:From thence unto Shroftide kill now and then some,their offal for household the better wil come.Anyway, I'm glad you're enjoying my foodie foray!

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