SC - Re: sca-cooks hot and cold

[Fiona Porteous]

> 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 ...