SC - :tour through time feast

[Michael F. Gunter]

> Hmmm, better be careful.  Ras will be asking for documentation and recipes.
> I do understand your point, but I think the contrast would be better between
> the Medieval dishes and their modern counterparts maybe with a stop in 19th
> Century New York.
> 
> Bear

I like the idea of making different varieties at major changes in history, 
regardless of the time.

Example: Display One:  This is the earliest form of Skratchet we have found 
			although it has been referred to in earlier texts.

	Display Two:	In a manuscript dated 1343 it shows a dish very similar
			to the "Classical Skratchet" but now it mentions being 
			served on a bed of leeks cooked in red wine.

	Display Three:	In the 1487 Italian cookbook, "The Dining Habits of the
			Sforzas", we see a dish that has all of the ingredients
			of Skratchet but leaves out the original chicken livers
			and the wine cooked leeks are now incorporated into the
			mix and formed into patties. This is now called "Rachet".

	Display Four:	In "Martha Washington's Dinner for Royalty" book is the
			first recipe we've found for the modern "Racine". You
			can see elements of the original Skratchet, including
			the boiled egg yolk and white cheese mixture. But with
			the decidedly modern additions of turkey and potato.

I think I may do some research and maybe do something similar sometime. But I
do think this would be a very educational display.

Comments?

Yers,

Gunthar
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