SC - Newcomer Info

[MsGreyPaws at aol.com]

Greetings to all cooks;

	I am very new to the Middle Ages and the SCA forms of cooking for 
feasts.  As a former caterer, I would very much like to create such a food 
fantasy sometime in the future.  I understand the research involved and have 
found many sites with excellent information and recipes. 
	Still, I have several nagging questions.  For example: Many countries 
have traditional recipes that I understand go back for centuries.  Usually 
peasant cooking like cassoulet from Carcassone, France, or the multitude of 
tagines of North Africa (Berber mostly).  So far, I haven't found any 
documentation for such "homey" food.  
	Is it still acceptable to use such dishes as long as you don't 
include ingredients that are more modern or from the New World?  How would 
you document them?  Or would you have to?  Confusion reigns in my mind.
	I would beg your indulgence in answering what might seem like such a 
simplistic question and thank all of you in advance.

Marketa of Darach (MsGreyPaws---Carol Mills)    
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