SC - Opinion on Cookbook writers and writing

[LrdRas at aol.com]

In a message dated 9/1/98 5:15:03 AM Eastern Daylight Time, allilyn at juno.com
writes:

<< How difficult is it to tell what original she is using?>>

Since I don't have the book in question , it is impossible for me to give you
a valid answer buit here are a few things to think about.

1) It was noted that 'she does a good job breaking the recipes down
historically'.  This should provide a basis for you to start a documentation
search. For instance, if the redacted recipe is called 'White Pudding' or some
such, it would be fairly easy to look up various 'Blancmange' recipes in
cookery manuals from the time she says she got the recipe from. By comparing
all the 'Blancmang' recipes  with her' White Pudding ' recipe it should be
fairly easy to pinpoint the one which is closest to her redaction IF she has
been faithful in following the original.

2) Look for signs of 'modern' ingredients in the recipes she provides. IF
there is a lot of ingredients being used which are obviously 'modern' then the
redactions are NOT good historically representative examples. (This is not to
say that the recipes themselves are not good, however.)

3) When substitutions or major ingredient changes are seen, note if they are
done because the author doesn't like something or thinks others won't like it.
Following the original closely is one of the best criteria for authentic
medieval food.

 << You probably  have a lot of the sources, and if you don't, one of us
will.>>

I'm counting on it. :-)
 
<<What's your opinion of how faithfully Maggie Black does redactions? >>

Send me one of her recipes and I will give able to give you an 'infomed'
opinion. Meanwhile, perhaps there are others on the list who actually have her
book who are better qualified to comment on her specific work. :-)
 
<>

This is not necessarily a bad thing although it can be. Alternatively, having
fancy letters behind your name to prove you know something doesn't mean you
know anything about your specific field either. Each work stands or falls on
it's own merits.
 
 
 <<Regards,
 
 Allison >>

Ras
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