SC - Re: coffee? tea!

[lilinah@grin.net]

Hi Jo-Ann,

If your libary will do Interlibrary Loan, try for these books:

Hess, Karen.  Martha Washington’s Booke of Cookery.  C. 1749.  Columbia
University 	Press, 	NY, 1981. A 17th century cookbook
owned, not written by Martha   	Washington. 	Original
recipes plus lots of commentary on food. HIGHLY   	RECOMMENDED.

Hieatt, Constance B. AN ORDINANCE OF POTTAGE. Prospect Book. 1988.   15th
century 	recipes with both original and redacted recipes.  
RECOMMENDED.

Hieatt, Constance B., Hosington, Brenda, and Butler, Sharon.  _Pleyn
Delit,  Medieval 	Cookery for Modern Cooks_. Second Edition.
University of Toronto Press, Toronto. 1996.  ISBN 0-8020-7632-7 
[paper].Completely revised edition, + new recipes.

Redon, Odile. Sabban, Francoise. & Serventi, Silvano.  The Medieval
Kitchen, Recipes from 	France and Italy.  English 	version
of following citation.  This does contain the 	Medieval texts in
an appendix,  English translations and modern redactions with
	metric 	measurements, plus comments.  Translated, Edward
Schneider, U of 	Chicago Press, 	Chicago & London, 1998. 
ISBN 0 226 70684 2.  This was 	originally published as La
gastronomie au Moyen Age, 1991.

Riley, Gillian. RENAISSANCE RECIPES. Pomegranate Artbooks. 1993.   

Santich, Barbara. The Original Mediterranean Cuisine. Prospect Books.  
1995.

Scully, Terence & D. Eleanor.  Early French Cookery.  U. of Michigan,
1995.

These books all have modern versions of the medieval and renaissance
recipes, which are easier to start out cooking.  Some of the recipes are
more modernized for the general public than we would make them, as we
follow the originals, but your class will find it easier to adjust to
them like that.

I hope you enjoy them, and perhaps we will see you in the SCA one day.


Regards,

Allison
allilyn at juno.com, Barony Marche of the Debatable Lands, Pittsburgh, PA
Kingdom of Aethelmearc

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