SC - Seven deadly sins & spices

[Sharon L. Harrett]

> Which brings up a subject :-).......for curiousity's sake, what is the
> fascination with early modern cookery in the SCA as opposed to true medieval
> cookery? Off the cuff, it would appear that early modern is easier therefore a
> natural draw. Another reason may be an overwhelming proliferation of late
> period personas. Thirdly, the flavors and combinations may be more familiar to
> modern palettes.
> 
> The first reason would, IMHO, be valid for the cook who was knowledgable about
> modern cooking and felt comfortable with the ease of doing similar dishes. 
> 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
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> 
>
Greetings unto Lord Ras,

	IMHO, you have hit the proverbial nail on the head with the reasons you
have stated. I'd like to add my observations from teaching feastcratting
and cookery in the SCA as to "why" these ideas are so prevalent.

	Easier: First, true modern cookery has been made into a science
(chemistry) that allows anyone who can read and follow detailed
instructions to be able to "cook" by following a formula. This
unfortunate turn of events seems to have arisen from the Industrial
Revolution  and 2 World Wars, and an economy that does not allow
caregivers to stay at home and teach their children to cook or anything
else "from th knees up". Therefore, modren people have a high level of
intimidation when confronted with a "cookbook" that does not explain
everything in minute detail. They have learned the "science" of cooking,
not the art, by which I mean that they have not the skills necessary to
"know" what is "between the lines", so to speak.  Some are also put off
by the vernacular language used in period sources, until it is pointed
out that phonetic  reading makes it easier and more understandable. Many
people have a distinct fear of failure, which leads them to avoid trying
something because "What if it turns out bad and I've wasted my time,
effort, ingredients, etc" It has been my experience with cookbooks that
if you show them a copy of Fannie Farmer's first edition, they are JUST
as intimidated by it, because it relies on the cook having knowledge
that is not right there on the page.
	This leads us to the idea that Renaissance cookbooks do indeed have a
bit more in the way of instruction, and occasionallly more familiar
methods and ingredients, so are less afraid of those.

	The flavors issue: If you look in most people's spice rack, you will be
amazed at what does not get used, nor does the person have any idea what
spices go with what and again, are afraid of experimenting for many of
the same reasons as above. We Americans grow up with a very specific
idea of what things are supposed to taste like, and until we begin to
experiment with ethnic foods, keep those ideas intact. Even as we
expeerience ethnic cuisine, most have no clue what flavor combinations
make those foods attractive. For instance when a person newly interested
in cooking Medievally asks me about "all those spices", I tell them to
look at the ingredients of some of the condiments and mixes in their
cupboards. That, and a reminder of how many herbs and spices are in KFC,
usually dispels that particular idea.

	I think the concept of late period personas is valid, plus the ideas
that if it is closer to us in time, it will be more universally
acceptable to a larger portion of the populace.

	One other concept not brought up is the "rumor mill" Many people have
heard that Medieval food is nasty in one way or another. Many of the
food/ history books I have  also proliferate that idea, by the authors,
who obviously have bot prepared any of the dishes, and yet put forth
their "opinion" that these foods are to be looked at as a curiosity of
the age in question, but not to be accepted as FOOD. Persons who read
these sources will almost subconsciously adopt the opinion as a "fact"
because it is so written.

	I welcome comments and debate on this subject, as it has long been a
thorn in my side.
	Stepping off the soapbox.

Ceridwen


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