SC - gingered butternut squash soup (Was: Italian Ren Feast)

[david friedman]

At 8:58 AM -0400 10/14/98, Linda Carey wrote:
>Hello,
> I am beginning to do research for a Nov.'99 feast, and was wondering if
>it would be "acceptable" to do a sort of "tour" through time.  By this I
>mean to take a period dish from several different time periods, or
>countries, and incorporate them into the feast.  Has this ever been
>done?

In my experience, most SCA feasts that use period recipes don't stick to a
consistent time and place. I view the increasing frequency of ones that do
as evidence of the progress of period cooking in the SCA.

In another post, she writes:

> I was looking for a way of taking the best tasting (to
>our modern palates) dishes and incorporating them all into a truly great
>tasting, while being mostly period, feast.

There are thousands of pages of surviving period recipes, so even if you
limit yourself to one time and place (provided it is one of the ones for
which we have good sources, such as 13-15th c. French and English, or 13th
c. Andalusian) you have lots of recipes to choose among.

Suppose we were talking about modern ethnic food. Do you  think that by
taking the best tasting dish from Chinese cuisine, and the best tasting
Thai dish, and the best taking Japanese dish, and the best tasting Indian
dish, you would produce a better dinner than if you chose four good dishes
from one of those cuisines?

David/Cariadoc
http://www.best.com/~ddfr/


============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================