SC - Kazy, Shuzhuk, & Karta

[LrdRas at aol.com]

In a message dated 6/13/98 2:33:09 AM Eastern Daylight Time,
korrin.daardain at juno.com writes:

<< BTW what is the difference between making a period dish, from a period
 recipe; and making a dish from ingredients that are period, but not using
 any sort of period recipe? >>

IMO, the difference is that a dish that is produced from a period recipe
without altering it allows the cook, to the best of their ability, to produce
medieval food that can be claimed as coming from an "authentic" source.
Granted that several different dishes can sometimes be prepared from the same
exact recipe, depending onn your personal cooking experience and interest, the
final result can be claimed to be authentic. Not necessarily exactly what was
produced which is a different thing all together.

OTH, producing recipes from period ingredients without the use of a period
recipe can at best be period-like if you have some experience in period
cuisine. If you lack experince in period cookery, you will have a modern dish
using period ingredients. An example would be mayonaise which contains eggs,
oil, and vinegar. These are period ingredients but, barring Jeff Smith's
opinion, whipping them together into a mayonaise would not be period-like.
However, frying them in oil and dressing them with vinegar would be period-
like.

I hope this clarifies things a little bit.  If it all sounds rather confusing
my apologies. Others with better skills at teaching may be able to rephrase it
better.

Ras
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