SC - documentation--lon
Marisa Herzog
marisa_herzog at macmail.ucsc.edu
Tue Dec 16 12:35:45 PST 1997
Good Ras asks us:
> The question is what draws one to late period cookery. Since I am writing an
> article for my local Shire newsletter on this subject, I would like to hear
> from those drawn to this particular subject so I can present a relitively
> unbiased aarticle. Thanks in advance.
Ras,
I don't think it's a "fascination" so much as it is a plain and simple matter of availability of source material. I've only been on this list for a couple of months; but I recall hearing more than one request for "twelfth-century Irish food" and the like, which unfortunately had to go unanswered due to lack of source material.
I know I am only a novice at this whole thing; but it seems to me that unless we want to dip into middle-Eastern or Roman (Apician) food, which *is* truly wonderful once in a while, that we are pretty much stuck with the fifteenth century and beyond.
Or am I missing something, and will I be horribly embarassed when (tactfully) corrected <g>?
- kat (putting in her US$.02 as usual...)
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list