SC - Which books?

[Philip W. Troy & Susan Troy]

Bonne wrote:
> 
> The autocrat put a bare bones announcement for our April event in the current
> baronial newsletter.  Nobody can ever say she doesn't plan ahead!  It seems
> that "A late period Renaissance feast will be offered, for in the mind of the
> autocrat, it is always 1531." I've had offers of the loan of books.  With that
> quotation in mind, which books do I want to borrow?  If one of
> you experienced cooks were faced with this, what is the first book you would
> reach for?  And per chance, what recipe might you be hunting up?

Hmmm. Is this hypothetical, or is there an actual shelf of books somewhere? If so, what
books are we talking about? 1531 is a tough date to find much information from, compared
to, say, ~1390, or any of a number of other dates. You might look at a copy of Andrew
Boorde's "Dyetary of Helth" for preferred foods and dishes, and then get actual recipes
for some of these dishes from a source like Thomas Dawson's "The Good Huwife's Jewell"
(albeit roughly 60 years later than 1531). Platina is also reasonably close (less than 60
years prior, if we're talking about continental stuff in 1531).

I'd say that in 1531 Renaissance cookery hasn't adopted its final incarnation, if you know
what I mean: there are still noticable throwbacks to a more medieval style of cookery, as
well as many specific medieval dishes still being eaten, if in slightly altered form.
Still a lot of payn perdy, blancmanger, and chewets being eaten, but the style of service
has changed a bit, and the spicing is a bit more like modern cookery. Lemon and orange
juices are being used more, sugar appears in greater quantities, but probably in fewer dishes.

If you can let us know what books you've been offerred, please let us know and maybe
people who've worked with/from them can tell you more!

Adamantius  
Østgardr, East
- -- 
Phil & Susan Troy

troy at asan.com
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