SC - FF stands for Freaky Friday

[L Herr-Gelatt and J R Gelatt]

My friend Ras-ma-taz wrote:
>unequivocably BAD YUCKY HORRIBLE tasting stuff. If you want to
>know what period food should NOT taste like, these are the recipes to use.
>
>Lord Ras (over-reacting again <sigh> Uduido at aol.com
>

You're just cultivating the impressions of an ---what did you call it,
Adamantius?---"Artistic Temperment".

Sure, that's the ticket.


A.



>
>------------------------------
>
>From: Uduido at aol.com
>Date: Fri, 13 Jun 1997 06:51:24 -0400 (EDT)
>Subject: Re: Re(2): SC - Caffeine in period
>
>In a message dated 97-06-12 16:32:00 EDT, you write:
>
><< That's what I thought I remembered for Europe.  I don't think tea is any
>   better, but *please* (whimper, beg) correct me if I am incorrect. >>
>
>If you ever attend a feast or an event where I am , please feel free to look
>me up. As a Middle Eastern/Late Persian persona I ALWAYS have a pot of coffee
>brewing for all who have need. No period conflict in my camp. :-)
>
>Lord Ras (Uduido at aol.com)
>
>------------------------------
>
>From: Stephen Bloch <sbloch at adl15.adelphi.edu>
>Date: Fri, 13 Jun 1997 07:35:46 -0400 (EDT)
>Subject: SC - Re: Fabulous Feasts
>
>> So far as availability of other sources at the time is concerned, I am
>> reasonably sure that _Two Fifteenth Century Cookery Books_ predates
>> _Fabulous Feasts_ by quite a bit.
>
>The EETS edition of _Two Fifteenth Century Cookery Books_ is copyright
>1888, reprinted 1964.  _A Fifteenth Century Cookry Boke_, which contains
>most or all of the same source, was published in a mass-market form (by
>Scribner's) in 1962.  The latter gives most or all of the recipes in the
>same source, in Middle English without translation, redaction, or
>commentary, but with a moderately-accurate glossary in the back, and
>with with hand-drawn illustrations that will make even the average
>costume-ignorant SCAdian laugh.
>
>Lorna Sass's _To the King's Taste_ was originally printed in 1975, and
>is much better documented than _Fabulous Feasts_.  Sass too makes some
>questionable substitutions for hard-to-find ingredients (many of which
>are easier to find now), but she documents each recipe individually
>and distinguishes clearly among the original recipe, her translation
>into modern English, and her redaction.
>
>But I had the same impression on reading _Fabulous Feasts_ as the
>original poster: there's a lot of information here, which seems to reach
>a low point in the actual recipes.  Could anybody who's familiar with
>sumptuary laws, sanitation laws, and the other subjects Cosman touches
>on tell us how accurate those parts of the book are?
>
>					mar-Joshua ibn-Eleazar ha-Shalib
>                                                 Stephen Bloch
>                                           sbloch at panther.adelphi.edu
>					 http://www.adelphi.edu/~sbloch/
>                                        Math/CS Dept, Adelphi University
>
>------------------------------
>
>End of sca-cooks Digest V1 Issue #155
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