SC - Articles wanted for the Florilegium

[Stefan li Rous]

In a message dated 8/26/98 10:41:23 PM Eastern Daylight Time,
dy018 at freenet.carleton.ca writes:

<< Since I'm not even remotely as well versed in judging a book in the
 redaction sense, would it be fair to say the same about this one?
 
 Micaylah
  >>

I think the key word here was 'majority'. :-) I will look over the Medieval
Kitchen again but IIRC the substitutions made were for the most part
'exceptable'. However, keep in mind that I do not personally use recipes of
other people when I do my own feasts. The redactions are always my own. I have
not had to substitute or leave out things so I feel that 'professionals' that
do this are basically not being authentic but rather excercizing convenience
when they do it. If an ingredient is not available , the simplest solution is
find a recipe that the ingredients are available for. 

For instance in a book called the Delectable Past by Esther B. Aresty she
supossedly redacts and Apician recipe but leaves out the asafoetida because
she doesn't like it. Such liberties taken by professional food writers are,
IMO, out of line with their claims to be writing about and giving examples of
period cookery.

The Medieval Kitchen is a better book , IMO, BUT the subject matter of both
Scully's work and TMK are quite different. All in all, I would still getting
both because the background information alone is worth the price in the long
run. Every book has a few negatives. This doesn't mean to pass over the books.
If I did that then my research base would be very slim indeed. :-)

Ras
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