SC - Needed--someone to replace the Known World Handbook recipe collection

[Anne-Marie Rousseau]

would my short paper on the Boon Day meal, which consists of Tartes of
Flesche, funges and frumenty, Cretonne of new Peas, and Wardyns in Syropp
serve? Its not for a sit down feast, but an outdoor feast...

it was published in Serve It Forth a while back, if that helps,
- --Anne-Marie


At 10:10 PM 12/19/99 -0600, david friedman wrote:
>I was just looking at a copy of the Known World Handbook, and noted 
>that, at least as of the 1992 (I think) edition, it still had the 
>original article on doing a medieval feast. The article asserts that 
>it is giving medieval recipes, but the assertion is false--it is 
>pretty clear, reading them, that they are a mix of ethnic recipes and 
>things based (sometimes loosely--as when allspice is used in what 
>probably started out as funges) on period originals. Sources are not 
>given.
>
>I suggest that one of the experienced people on this list, perhaps 
>Adamantius, should get in touch with whoever is currently in charge 
>of the Handbook and offer to replace that article with a more "up do 
>date" (i.e. correct) one.
>
>I should add that the Handbook also has an article on working from 
>period recipes by Melisande de Belvoir which I assume (I haven't read 
>it recently, but know her) is good.
>David Friedman
>Professor of Law
>Santa Clara University
>ddfr at best.com
>http://www.best.com/~ddfr/
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