SC - Substitution vs Accuracy

[Oughton, Karin (GEIS, Tirlan)]

Guys,

I am about to open what is probably a VERY sensitive subject - please don't
shout too hard!!! ( Apologies in advance in other words)

I am not 'SCA' per se so I am not a 100% au fait with the rules about
accuracy to historical records. However I've noticed on a lot of occasions
comments in posts along the lines of 'period' 'not period' 'period-ish'. The
reason I was thinking about it recently was the discussion about cerulean
blue from blackberries or blueberries, and the post that suggested that
substitution of  blueberries would be incorrect given that the recipe stated
blackberries.

I'm interested to know - do you have to follow the letter of an authentic
period recipe?  I rarely completely follow a modern recipe, and will often
substitute ingredients; and in my thought process, substitution of one
ingredient that was available in the same area/period for another does not
make a recipe non-period.

I guess that I see a series of gradation ;

	- accurate to the letter of a manuscript - 'authentic documented
recipe'
	- accurate to the ingredients of the period and cooking prep &
techniques, using an authentic recipe as a base - 'period derived recipe'
	- accurate ingredients, recipes & techniques based on modern cookery
- - 'period-influenced recipe'
	- modern - modern

I would have assumed the first two would be acceptable. Is this incorrect?

Feel free to point me towards articles already written about this!

ta,

Karin.
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