SC - novice requests - longish

[kappler]

> 
> >We do the best we can with what we have.... and to quote a character in a
> >"Lady Tudor Glitz" cartoon, telling people things aren't period isn't
> >period....
> 
> But this listserve is quite strikingly out of persona, so we aren't being
> period on the listserve, we are talking about period things, so the fact
> that telling people things are not period isn't period is irrelevant here.
> It would be relevant at events if people were making a reasonable attempt
> to be medieval people instead of attendees at a costume party, but that is
> only occasionally the case, unfortunately.
> 
> David/Cariadoc
> http://www.best.com/~ddfr/

I agree, if someone were to walk up to the person at the event and tell them
"This is made with Concord grapes so it's not period." they would be very rude
and out of personna. But to discuss what grapes were period on this list is
what this is about. Not to slam someone for using modern grape juice but to start
a discussion on what grapes were used. Increasing our knowledge and therefore the
Society's knowledge is why we are gathered together. Were I to make the "wine"
in question, I would probably use Concord grapes since they are available. But
it is nice to know that Concords weren't in period and maybe if I knew the
varieties and had access I would use them instead.

This goes back to the "Saffron Rice" issue. I thought there would be some type
of saffron rice in period because it seemed logical. Duke Cariadoc mentioned that
he knew of no recipe like the one I was planning on. Someone else brought up a
recipe that was very close to the one I was planning on using. Now, with the
knowledge I've gained I can write in my documentation that the saffron rice dish
I am presenting is based on this document but I've made this change because of
cost (I will be cooking the rice in water instead of milk) and a Medieval person
would probably find the rice a little dry and not rich enough. I will also point
out in the write up that I would not consider it unreasonable to think a Medieval
cook would probably have done something similar in similar circumstances but there
is no proof this is so.

All of this is based on a question of whether or not my original supposition was
correct. I appreciate this questioning of period since I learn so much more.

Yers,

Gunthar
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