NR - Soup Kitchen
Nathan W. Jones
njones at ix.netcom.com
Mon Sep 11 12:06:06 PDT 2000
On Monday, September 11, 2000 1:54 PM, Decker, Terry D.
[SMTP:TerryD at Health.State.OK.US] wrote:
> While I often use modern foods and recipes at events, the idea of leaving
> period food for feasts or A&S competitions begs the idea of recreating
the
> Middle Ages. Period food can feed people fast and can be quite tasty.
> Period food is not necessarily difficult or expensive to make. In fact,
the
> only objection I can see to period food is if it is badly done, an
objection
> which should be raised for any poorly prepared food.
I don't particularly think of myself as an A.Maven (cute...BTW), I am of
two minds about doing period recipes for feasts.
1. More historical accuracy is good. Period food can be good. Yea!
2. Consider the audience when planning a menu. If my local group has
given me money to spend on the food for thier event, you can be sure that
every dish I make will be great tasting and appeal to as many of the people
buying the feast as I can. If I can slip in period recipes, I will,
however, I will not sacrifice "appealing to as many people buying the feast
as I can" just to do a documented recipe. If I have done a fabulous well
documented feast, but most people only ate half of the dishes prepared, I
think I would have failed and let down my barony. However, if I have a
small private feast, I can better tailor my guestlist and the menu for
those who truely appreciate the finer distinctions of period food and I
would go all out.
This doesn't mean that I would plan a "Luby's" feast (ham and pineapple,
green bean cassarole, cornbread, pinto beans....your general "Lou-Ann
Platter"). But, I would try to stick to "less modern" preperations and the
more familiar and easily accessible of period recipes.
Gio...who really needs to cook more.
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