SC - Meat for a week

[david friedman]

Liza wrote:

>> Is this a
list more for the mideval role players or as I thought, a period style
cooking list, which to me entails recipes?

This is a list concerning medieval cooking, which includes (among other 
things) authentic recreation of cooking techniques in the pre-Renaissance 
period.  Because the "recipes" available from that time period are sometimes 
lacking in detail (to put it mildly) this list also includes a fair amount 
of side discussion of the bases on which folks flesh out those recipes and 
adapt them for current use.

>> maybe the misrepresentation in the title sca-COOKS is why people are
unsubbing

I think what you may have missed in the title of the list is the "SCA," 
which translates into "Society for Creative Anachronism," a group which, as 
you put it, is a grownup dressup game.  This is a list for cooks in that 
group who are attempting to recreate medieval cookery.  As such it may not 
be to your taste, since someone with a desire for recipes will only be 
interested in so many posts about (for example) the medieval uses of butter, 
or the techniques for building  a brick oven, or what sorts of meats will 
keep for a week in August without refrigeration.

The reason you were getting copied on the "unsub" requests is that they were 
sent to the list itself instead of the list management software.  Should you 
decide to unsubscribe, the post you got when you first signed up will tell 
you how to avoid this.

>>I did
notice a reference to some old cookbooks, are they available?

Various bibliographies have been posted over the last few months, as have 
redactions of various period recipes.  You might want to look into getting 
past digests.  Alternatively, I have copies of some of those posts and could 
send them to you directly.


Pardon my presumption in replying; others here are of longer standing, and 
could have done so more fittingly, but I had a keyboard to hand and a minute 
to spare.

I remain, in service,

Caitlin (caitlin at phosphor-ink.com)