SC - Are creations period?

[John and Barbara Enloe]

At 10:11 AM 6/15/98 +1000, you wrote:
>
>><< "If I have period ingredients and mix them
>> in the restrictions of the cooking styles of period, but do not base it
>> on any period recipe, is it period?" >>
>
>IMO it is theoretically possible, but hard to do in practice becuase of the
>minset/assumptions we bring to our interpretations of what is period.
>(snip)>
>>In some of my other areas of interest (costuming, illumination) I do not
>always make a direct copy of something, although I do a lot of that too,
>especially when learning a new style.
(snip)
. I think you need
>to do a LOT of music/costuming/painting/whatever in a given style before you
>can be confident you have understood the essence of it. I have been learning
>about these styles for over 15 years and feel I only understand bits of
>them, but I certainly enjoy making attempts at "in the style of".
>(snip)>
>
>I think the ultimate test of true understanding of a culture's food is to be
>able to make a "new" dish and have it recognised by someone from that
>culture. Pity we haven't any medieval cooks to try our ideas out on :)
>Until someone invents a time machine, our discussions here are about as
>close as we are going to get...
>
>Sorry, didn't mean to haul out the soapbox
>Rowan

IMHO:
	There are arguments for both sides of this debate; what I got out of this
is that one should realize at what level the attempt is being made. (and
say so.)  If you are trying to "copy" an item exactly, then by all means,
have at!  If you are trying to use a little more free license with your
info, again have at!!!  The key phrase for me from the above post is that
they get "enjoyment" out of both.  Certainly there is room for both types
of works within the Society...as long as we identify what we are doing.
(I really wish they would hurry with that time machine...:-))

Ania
>
>
>

In Opera Est Honos.
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