SC - Substitution vs Accuracy- response, Long.

[Oughton, Karin (GEIS, Tirlan)]

Thanks for the extensive reply <grin> ! 

I guess I was trying to work out why it was not acceptable to substitute
period ingredients within the period recipe, when it would have been fairly
ineveitable that a period cook would have done so - we only need to look at
the hundreds of variations you get of a single recipe such as chilli con
carne today, to believe that cooks in that time period would have been the
same, each with their own distinctive flair. That's just on the flair side -
think of availability issues without planes to fly out of season produce
from all the way around the world.........

Perhaps it comes down to defining cooking as a science/art ( no, I don't
want to kick off that discussion again either <grin>) - I see it as art has
room for embellishment and variation, but science is defined, so here we
examine the science of the historical recipe, rather than the art of period
cookery. 

Do you/SCA  ever work with period-ish recipes?

karin.
	-----
> Karin, you're asking some very good questions ;-)
> 
> Basicly, the idea is to reproduce, as best we can, the recipes as written
> and/or translated by the original authors, supposedly written before 1600.
> Just this effort can lead to a lot of disagreement and discussion, as we
> have observed in the blue sauce discussion, and as some of us are still
> wincing from in the Dreaded Cuskynole debate between Masters Adamantius
> and
> Cariadoc. (If you want to know what that's about, for heaven's sake, don't
> ask the List, go into Stefan's Florilegium, and look for them).
> 
> 
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