SC - "The Original Mediterranean Cuisine" cookbook

[Philip & Susan Troy]

Jules A Hojnowski wrote:
> 
> The best part I saw was the non-recipes!  It was a great general
> info on that area, and it was nice to see the orginal recipes,
> but I think the whole book could have been laid out better,
> and have the countries of each recipe under the recipe title.
> 
> Sorry!  I would not use this book for a feast and then call the
> feast a period one.

That's okay; I never call feasts I cook period feasts; I call them
attempts at recreation, and immediately admit to an inconsistent level
of success.
> 
> Any thoughts from anyone else about this book?

I can certainly see your point. It just doesn't do what you expect from
a secondary source whose main purpose is, to you, to provide an accurate
representation of period food in standard modern recipe format. Almost
no such sources are tailor-made for SCA use, except for those written
for SCAdians by SCAdians, and even those interpret recipes according to
the opinions of the authors, which may differ from our own, and
generally are no more valid than our own, either.

It really doesn't sound as if you have a problem, though: it sounds to
me as if you're confident and competent enough to do your own
redactions, or even simply cook, from the primary sources. Not everyone
is. For many working from Santich's book, or one like it, is a big stage
in the growth of a cook doing historical recreation, and we all progress
at our own pace.   

Adamantius
Østgardr, East
- -- 
Phil & Susan Troy

troy at asan.com
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