SC - Recipes in the Known World Handbook

[Mary Morman]

On Mon, 17 Aug 1998, Groulx, Michelle wrote:

> 	Cariadoc, I am not trying to disrespect you or question your opinion
> but I do have a question. If the recipes are not period in the Known World
> Handbook then why are they there? (I am just spouting off the top of my head
> since I haven't checked the book in years but...) IIRC, since names such as
> Baroness Enid of Aurellia,  Dame TSivia and others are credited for these
> entries why would they not have given period recipes to be included in the
> "bible" as it were for newbies? If this is the case shouldn't these be
> replaced by other more period stuff? And if so I'll quite gleefully tap the
> wrists of Enid and TSivia for you. :D
> 
> 	Micaylah

The state of cooking in the SCA has changed -dramatically- over the last
20 years.  Where once we feasted, when we feasted, on "Ren Faire Fare" we
now know more, have more sources, and have done -much- more research on
period food.  This means that yes, most of the carryovers in the KWH need
to, at the very least, be updated.

elaina

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