SC - Re: sca-cooks hot and cold
Fiona Porteous
bilby at rosebay.matra.com.au
Mon Apr 14 18:34:26 PDT 1997
> I had written:
> > >On the other hand, how would you know if what you create was something a
> > >period person would say "Yech" to? Do you know, for example, which foods
> > >were hot and which were cold?
> To which Fyrean replied:
> > If I make up a "modern" recipe, I do it on the basis of knowing what is
> > best served hot, cold, spiced, etc.
> Mar-Joshua answered:
> I believe Mark was thinking of "hot" and "cold" in humour, rather than
> temperature or flavor.
> Indeed. It was a trap, and Fyrean sprang it. Sorry, Fyrean, but I couldn't
> resist.
:) Bother. I'm a sucker. I might have known ... can't trust these pesky
Northern Hemisphere lot ... *chuckle* I showed up my ignorance good and
proper, didn't I??!
> I spent some time thinking about the sorts of things we modern people would
> have to know, that medieval people would know more easily, before you can
> make a real recipe. Consider:
[useful list deleted in space interests]
That's possibly a good list to make an article out of, to be given to peoples
planning feasts and things for the first time. Like a checklist. Once one
has identified these things, one is able to narrow down the scope and look
at what styles and dishes fit the criteria. I like lists. ;)
> And so forth. That is a LOT of knowledge for us to have: but not a lot of
> new knowledge for a period cook to have.
I still thinkit's possible to learn this information in the same way that
the period cook had to learn it. Although maybe, in most of our cases, at a
slightly older age. Now, I wonder what owuld happen if those who had children
brought them up cooking in a "mediaeval" style, with little or no 20th influence
(if that were possible). What could the result be?
Fascinated,
Fyrean ...
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