SC -Primary source

[Decker, Terry D.]

>     I have a question  -- having entered my Kingdom's A&S with
> Gyngerbrede,
> I stated in my documentation that I found the recipe in Curye On Inglysch,
> Part V: Goud Kokery  #19.  Then at the end cited the page, (#154) and a
> couple other sources that helped me in the redaction.  A judge criticized
> that I  had used only a secondary source.  What would be the primary
> source?
> 
The primary source would have been the cook that prepared the dish
(unobtainable).  The secondary source would have been the manuscript recipe
(open to question as to which level of source, as we do not know how many
times it was copied and passed on).  Curye On Inglysch is a tertiary source
(IIRC), but thoroughly acceptable, as most people can not even view the
manuscript recipe.  Even shifting this over so that the manuscript is the
primary source, access to the primary is normally open only to qualified
scholars. 


>         Also the commentator asked what I had used for long pepper  --I
> used
> long pepper,  but did not expand on the spices I used in the recipe.
> Where
> could I find info about long pepper and saunders?
> 
I'd start at Francesco Sirene's website:

http://www.silk.net/sirene/index.htm

>     Okay I roped you in with  *A* question,  but this is the last one:
> does
> that  "Spice Guy" carry these two spices??
> 
>     Thankyousoverymuchforyourkindattention.I'lltakeabreathnow
> 
>         Caointiarn
> 
I don't know, but my local health food store and Francesco do, so I would
say the odds are good any decent spice dealer will.

Bear
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