SC - A gentle's good de

Tue Jun 9 09:03:39 PDT 1998

Greetings!

While I do not disagree with what you are saying, there are some other things going on here.  Apicius wrote his cookbook long before guilds came into existence.  People have been baking bread in their homes for millenia (Exodus comes to mind here).  It is true, not everybody knew how to bake bread.  But, it was very common knowledge.  We are looking at an era in human history when parchment or vellum or whatever Apicius was writing on was very valuable.  It was not the sort of medium to waste precious space on such a mundane matter as bread.  

I'm not disagreeing about the guilds influence in the Middle Ages.  It was there and it was fierce in places.  The history of bread goes back much father and into cultures where there wasn't that influence.  I think its kinda funny that Apicius doesn't give a bread recipe because he figured if you were a cook you would know how to do it.  

Yours,
Avelina Keyes

http://www.geocities.com/athens/academy/9523
_______________________________________________________________________________
From: sca-cooks at Ansteorra.ORG on Tue, Jun 9, 1998 10:42
Subject: SC - RE: Fermented Beverage Recipe Question
To: 'sca-cooks at Ansteorra.ORG'

For bread there was a guild which controlled apprenticeships, access to
becomng master, was involved with price control (as well as local
government) and assays.  I doubt 'everyone' knew how to make bread - and if
they did want to make some, they probably had to get alebarm from the baker
or brewer - a very mysterious product.  Its also true for beer and wine
production - these things were the province of specialised knowledge,
controlled by guilds.

Should cooks be baking breads? - different guilds!

Caroline

> -----Original Message-----
> From:	Knott Deanna [SMTP:Deanna.Knott at GSC.GTE.Com]
> Sent:	Tuesday, June 09, 1998 2:13 PM
> To:	sca-cooks at Ansteorra.ORG
> Subject:	Fermented Beverage Recipe Question(was:RE: SC - Michael
> Scott Shappe <mikey at Hundred-Acre-Wood.com>: Re: [Mid] Society for CREATIVE
> Anachronism
> 
> Greetings,
> 
> Your Grace, you wrote something that sparked a question.
> 
> >>>>>Very few, actually. There don't seem to be many surviving period
> recipes
> for fermented drinks, and most people in the SCA who do fermented drinks
> are not even using the 17th century recipes, of which there are a lot (in
> Digby).
> 
> David Friedman
> 
> 
> Now my question is, why are there few surviving recipes?  
> 
> I have heard that the first *recipe* for bread dates from somewhere in the
> 14th ot 15th centuries.  This doesn't mean that bread isn't period for
> earlier times.  I was told that they didn't write a recipe because
> everyone *knew* how to make bread.  Does this hold true for fermented
> beverages?  Does the literacy rate amongst the alewives have an effect on
> this and how most of their knowledge was probably verbal?  Or, is there
> some other reason (like some crazy people buyrned most of the books with
> beer recipes in them? hehe)?
> 
> Thank you,
> Avelina Keyes
> Barony of the Bridge
> East Kingdom
> 
> http://www.geocities.com/athens/academy/9523
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Date: Tue, 09 Jun 1998 14:44:00 +0100
From: "Yeldham, Caroline S" <csy20688 at GlaxoWellcome.co.uk>
Subject: SC - RE: Fermented Beverage Recipe Question
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