SC - Just Joined and a few comments.

[Phillippa Venn-Brown]

To All, Greetings!

My name is Filippa Ginevra Francesca di Lucignano and I reside in the
Barony of Rowany, in Lochac.

I am mistress of the Lochac Guild of Cooks and have been in the SCA for
14-15 years. I am currently a journeyman to Master Charles of the Park, one
of the Lochac cooking Laurels, for those who don't know him.

My interests include: cooking (obviously); medieval medicine (theory and
practice); medieval gardens and herbalism.

I would just like to comment on some of the topics that have been airing
over the last few days, if that's O.K. (I got them all in a posting of
approx. 400 messages when I came back to work on Wednesday, having
subscribed Saturday night. I only have email at work). In future I will
endeavour to throw my 2 cents worth in as the topics come along.

On Balanced Foods
In a message dated 10/28/98 5:24:19 PM Eastern Standard Time,
memorman at oldcolo.com writes:

<< Perhaps the cultural imperative was
 just as strong in 1442 to eat or prepare a meal that balanced warm and
 cool foods with dry and moist ones.
 
 Just a thought.
 
 Elaina
  >>
Agreed. This is the only rational thought that explains the set up of the
majority of period feasts. But I also believe that t the average Joe was
just
as clueless as the average Joe today when it came to interpreting the
medical
data at hand. 

Ras

We have a festival in Lochac called the Rowany Festival which runs over the
Easter long week end. For my Journeyman piece Charles gave me several
options and I chose the presentation of a Humerically Balanced Feast for
our household (Ventbarre) feast. My sources were a 16th century Dyetary by
Dr. Andrew Boord and Galen's "Theory of the Humours". From these two basic
texts I then planned my feast, using 15th and 16th century Italian recipes.
It was impossible to design the feast to each individual attending ( about
36 people) so I opted for presenting a meal which would keep all the
diners' humours in the same balance at the end as at the beginning. I would
point out that it is not just the finished dishes themselves which have a
humerical affiliation, but all the ingredients. The comments were so
pleasing and it worked so well that when I have some free time (I work an
average of 76 hr./week and am also re-writing a dissertation) I hope to
replicate it on a larger scale. While all ate a lot, no one felt bloated,
overheated or stuffed. The company was congenial and alcohol was not
consumed in huge amounts although readily available.

The Dyetary I used was only one of several dating from the 14th century and
upward and they are often found associated with medical/ astrological/ and
commonplace books. I think that Ras is underestimating the availability and
dissemination of these works among the upper European classes whose feasts
we try to emulate. In order to balance properly (humerically) it was
necessary to include vegetable and meat dishes. I fail to see why it could
not have feasibly been done in period.

With regard to catering to vegetarian/allergy sufferers, I always make sure
that there will be enough alternatives to allow these people to eat and not
go away hungry. I have several allergies, as Rowan will attest and make a
point of informing any new cooks of them. I do not expect them to cater to
me, personally, but as some cause anaphylactic reactions I need to know
what to avoid. Where possible I contact them well ahead of the event to
check if I need to bring food for my self or eat before or after the event.
If I neglect to do this and I can't eat the food, then I am to blame. I
feel that people in the SCA should be more responsible for their own
dietary needs before events, rather than complaining later there was
nothing available for them to eat. Sound like a sermon? I'm sorry but I
have also been in the position of many of the other cooks with regard to
unexpected vegetarians/allergy sufferers. A little bit of foresight goes a
long way (for all concerned).

With regard to the "decline those dishes unsuitable due to religious
constraints" debate.
I have attended feasts, especially on Good Friday at Rowany Festival where
I have been offered meat dishes. While I am not Roman Catholic, my persona
is. I was, however, raised High Church Anglican and have always observed
the Good Friday fast. I have been able to continue this observation, even
at feasts and abstain from meat at that time (tempting though it may be).
This also happened in period but people, particularly guests of a non-royal
variety, did not impose their dietary foibles on their hosts.

At Good Friday Feasts when offered a meat dish I compliment the server on
the aroma and presentation, ask that my compliments be passed to the cooks
and decline the dish. It is not difficult and surely is only courteous to
behave in this manner. Maybe it is manners rather than dietary requirements
which should be the target of our venom.

Thank you for your patience.
Filippa Ginevra.

On a personal note: Berengaria, Where have you been all this time??!
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