SC - changing recipes

[LrdRas at aol.com]

In a message dated 3/12/99 8:05:26 PM Eastern Standard Time, Seton1355 at aol.com
writes:

<< My question is:  At what point does the recipe stop being "the recipe;?>>

At the point that ingredients not listed are used or ingredients are
substituted for other ingredients, IMO.

<< My question is:  If one cannot be a purist (sp?) about thier medieval food,
 isn't getting "a taste" of or "feel for" the *idea* of the recipe better than
 nothing at all? >>

Absolutely, but remember the result is not a period recipe but rather a
periodoid rendention. While such a recipe cannot with any honesty be called
'period'  documenting the original recipe and providing the reasons for the
substitutions would go far in showing that you have at least an understanding
of what should have been done. It also allows others to use your research as a
basis for producing a more period version while acknowledging your
contribution  and work.

<< How do you all feel about this?>>

We discussed this at some length at the guild meeting on Sunday. My feelings
are that although I am a stickler for authenticity when it comes to period
recreation of recipes there are occasions where this is not feasible and some
occasions where a large number of people could be exposed to undo health
risks. 

I would certainly like to see a body of recipes  that were speciically geared
toward those with serious health problems. Although I think that such a body
of recipes could be formed from existing period sources, I think that
'substitution' type recipes are not out of line especially if the researcher
has shown an understanding of the original techniques and makes it very clear
to his/her dining public that they are not  in fact authentic.. My only worry
would be that somewhere down the line such a body of recipes would be
'assumed' to be period.

<<  Comments please!>>

No comment. :-)

 <<Phillipa (who wishes she could sometimes eat pizza) >>

As I wish I could at least find out what potato salad really tasted like. ;-)

Ras (who is aghast that at least 2 of his students are delving into areas in
which he has few answers and less expertise :-0)
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