[Sca-cooks] BAD sources for historical cooks

Christina Nevin cnevin at caci.co.uk
Thu Mar 13 04:01:03 PDT 2008

I wrote a review of the Medieval & Tudor chapter from "A Book of
Historical Recipes" by Sara Paston-Williams [Nat.Trust 1999, ISBN
0707802407], which I believe qualifies. You can find it here:
A children's book I also don't recommend is Richard Wood's "Kitchens
Through the Ages" [Wayland Publishing Ltd 1997 ISBN 075022133X]. 


-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Lilinah
Sent: 12 March 2008 21:40
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] BAD sources for historical cooks

Vittoria and i are putting together a class for cooks new to historical
cooking, which we plan to teach at two events in our Kingdom, The West,
this year.

We'll discuss how to go from an historical recipe to a finished dish,
along with some guidance so they can see that entering a cooking
competition is really relatively easy (at least it is in our Kingdom).
We'll discuss where to find recipes, how to work with them, were to get
ingredients, etc.

We come before you to ask for some assistance.

We both have examples of good resources. But aside from my copy of
"Fabulous Feasts" which i bought decades ago and not for the recipes
anyway, neither of us owns any really bad recipe sources.

By bad sources, I don't mean out of period books, but sources which
appear to present Medieval recipes and fail.

We plan to show the students these books so they can see why they are
not good.

I thank you for any suggestions.
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita

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