SC -
Bonne of Traquair
oftraquair at hotmail.com
Wed May 19 07:10:23 PDT 1999
><< Since no period "piece" or recipe is truly completely known, >>
>
>I enjoyed your post. It was well thought out and informative. I would like
>to point out that the above staement is not entirely correct. The Baghdad
>Cookery Book (1226 C.E.) contians a great many resipies listing specific
>ingredients and the AMOUNTS of each to be used as well as the procedures
>for
>cooking the dish and presenting it.
>
>Ras
Thank you. I was definately of the opinion that if you gave me a set of
parameters I could cook in period style when I first joined up years ago.
But in trying to pin down those parameters, I discovered it just won't work.
I was trying hard not to say absoluetly none, but that line slipped passed
my editing. My understanding of Western European cooking is that few recipes
are completely known, though inferences and assumptions and gathering
knowledge from various sources gives us a good idea of how to work a large
number of recipes. Evidently, it would not be as difficult to accurately
recreate Baghdad cookery of the early 13th century. That is good for you as
evidently you have a strong interest in that area! Perhaps as more
translations are done we will find that to be true in more cases.
Bonne
_______________________________________________________________
Get Free Email and Do More On The Web. Visit http://www.msn.com
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list