SC - I'm baaack!

[Varju@aol.com]

Hi, Katerine here.  

Concerning whipping/beating, Rosalinde cites the recipe for A Dyssheful 
of Snowe.  If I remember right, that's a 16th (or possibly 17th) C
recipe.  This leads to a  quick observation having to do with how to
interpret remarks by recognized scholars outside the SCA.  My best 
impression is that *none* of them consider European cuisine after
the 15th C medieval; that's renaissance, and it's a different
cuisine.  So a professional remark to the effect that medieval cooks
did (or didn't, or could, or couldn't do) something does not entail,
in our terms, that it was true for all of period; only that it was
true through the 15th C.  This point is particularly relevant to 
people whose interest lies in renaissance cookery, since most of
the scholarship people in the SCA are aware of applies to medieval
cookery, and once you pass through the changes that happened in the
early 16th C, all bets are off.

Cheers,

- -- Katerine/Terry

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