SC - Curye on Inglisch

[Terry Nutter]

In a message dated 97-09-16 03:54:22 EDT, you write:

<< Upon this point of recipes using New World foods, I must 
 beg to differ with Ras, as humbly as I may. 
  >>

No need to beg! :-) My PERSONAL problem with New World Foods is that at the
time they were introduced cookery had taken a drastic new path both in
technique and flavoring. Cubebs, grains of paradise, sauders, galengal and
long pepper were not to be found in any recipes from the time of the
introduction of new world foods. IMHO, the inclusion of these spices during
the  middle ages denotes a specific style of cookery that can be described as
Medieval. The changes is cooking styles occured during the Renaissance and
the end result was a style that was unique and totally different from
Medieval cookery. For example, the use of long pepper which came and went
during several centuries was replaced by chili peppers which are similar in
flavor. 

All in all I have no problem with the use of introduced foods but the SCA
specifically states that we all are considered nobility and the use of most
if not all introduced new world foods was, at the time of their introduction,
limited to the lower class.

I think that there is so much good food and material to choose from during
the Medieval period that there is little reason to include new world foods at
events UNLESS such events are set very late in period or geared toward the
culture that used them extensively..

By all means, continue posting the insights, comments and rtecipes about new
world foods. I find them extraordinarily fascinating and educational.

Lord Ras
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