SC - RE: Fermented Beverage Recipe Question

[Yeldham, Caroline S]

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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