SC - Pigs, or whatever, for Pennsic

[Alderton, Philippa]

MR.Carlson,

  I am temped to turn your letter over to the head of the Historical society 
of Edinburgh Scotland.  He can reply to you accusations.  Many academics 
have already examined this manuscript.  Simply because I don't choose to 
allow you to do so has no bearings, on the authenticity of the book or its 
future use.  As I have no desire to sell it or publish it for mass 
production, I don't see what concern of yours it is whether it is a "hoax" 
or not, I have been assured that it is not.  However I do choose to share 
some of these recipes with the SCA-Cooks list.  It is up to them whether 
they decide to "publish" the individual recipes, or not.  They have shown 
more interest in the book as a historical representation of cooking, rather 
than your allude of inflated self interest.  This is a family on gong 
project, not some historical oddity to be pored over and dissected,by 
persons looking to discredit, thus proclaiming themselves yet another short 
sighted expert.
   I will thank you for your time, and effort as I am sure it has caused you 
some disappointment.  Please go back to what ever you find most interesting.
Patricia Fee  Lady Katherine Mc Guire

>From: Marc Carlson <marc-carlson at utulsa.edu>
>To: pat fee <lcatherinemc at hotmail.com>
>Subject: Re: [SCA-U] Fw: SC - Fw: Re: [SCA-U] Copying Old Documents
>Date: Wed, 04 Aug 1999 14:04:29 -0500
>
>At 10:55 AM 8/4/99 -0700, you wrote:
> >I'm glad you find it interesting.  You attude promotes a flavor of
> >disbelief.
>
>Actually, my attitude should promote neither belief nor disbelief, since
>I neither believe nor dis-believe you.  I have no evidence either way, and
>really my belief or disbelief should be utterly irrelevant to you.
>
>The only problem might be if you are offended by people not taking your 
>word
>at face value.  If that's the case, I'm sorry, but I don't take the word of
>anyone regarding history at face value until proof has been presented that
>they are who and what they say they are, and that the "facts" are as they
>state them.
>
> > Well that is your problem.
>
>If you say so.
>
> >The advice I asked for was in
> >effect, to guide me, to an efficient way of handling this kind of 
>project.
>
>In short, "what should you do with your book" -- or so it appears to the
>second
>hand report.
>
> >I realise that, in your estamation that included a few papagraphs of
> >disbeliev, unless you yourself could "see" i.e. get your hands on the
> >manuscript.  That's not going to happen.
>
>"See" and "get your hands on" are not necessarily the same thing.  But 
>that's
>neither here nor there.  You are satisfied as to its legitimacy, so the few
>questions that might clear at least some of this up (what's it written on,
>what's the binding look like, and so on) aren't terribly crucial.
>
>As for it "not going to happen", that's really none of my concern.  The 
>book,
>whether 14th century or whatever is yours to do with as you please.  If you
>don't
>want me, or anyone else for that matter, to see it, then that's that.  I
>will say
>that if you DO want to restrict access so that no one else can verify your
>statements,
>it's likely that, in the long run, most serious scholars are going to blow
>you off
>as a fake -- which means that MORE people aren't going to take your word at
>face
>value.  And then it's not just "their problem", it's your's also (since it
>appears
>that you don't seem to like that), as well as all the people who will be
>losing out
>because you aren't willing to have independent verification of the
>material, and so
>will either never see your material, or will believe the "experts" when
>they say that
>your book is a hoax (and just as proof, in verifying the copyright status
>of this
>material for you, I've discussed this matter with two different curators
>(one Musuem,
>one Special Collections Library) today, both of whom have declared
>unequivocaly that
>"14th C Manuscript"+"still in family's hands" + "won't allow independent
>verification"
>almost always = "hoax" (their word, not mine)).  It won't get any easier
>for you.
>
> >  As to the request of Lord Ras, for the original recipe, that I will 
>post
> >as soon as the book returns from the photographer.  I don't resent this 
>sort
> >of request.  It is in full accordance with what I expected this list to
> >require.
>
>I don't have the slightest clue what you are talking about, since I'm not 
>on
>the cook's list, and so have no knowledge of that thread.
>
>Marc Carlson


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