SC - pre-1500 cookery

S.Albert salbert at polarnet.com
Tue Dec 16 00:34:01 PST 1997


>In a message dated 97-12-15 Ras wrote (with snippage):
>
>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?
>
>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.
>
Well, I could throw my two cents worth in (assuming it's worth that):

First, it's availability of recipes that are already redacted (I'm
learning, but it's easier in the beginning to have a 'real' recipe). And
knowing to distinguish between medieval and 'period' cookery. That's a
distinction I'm just beginning to make.

Second, it's availability of supplies. Cubebs and galingale come to mind
from when I first saw To the King's Taste, definitely not available
locally. But back then even leeks were hard to find - I can remember buying
up every leek in town -- at all three grocery stores -- including the
partially frozen ones for enough to make leek tarts for a feast to feed
50).

Third, it's wanting to cook something people will like to eat. I'm in a
group with constant turnover, currently with mostly newcomers to the
Society of less than two years (and we don't have events every week).
Introducing them to period/medieval taste sensations can be a shock. The
current group is very into discovering new things, but that's not always
been true. And late period is more familiar to most people, and easier to
find recipes.

I've been in the Society since AS XIII, but am just now really exploring
more authentic cooking. Does that help for your article?

Morgana


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