SC - maple syrup

[Philip & Susan Troy]

- -Poster: <Elysant at aol.com>
  
>Maybe is is a personal goal or ideal but shouldn't we be looking to recreate 
the >things that were more common not bizzare or out of the ordinary. 

This makes me wonder too sometimes - in our field - are the contents of the 
primary sources we use to recreate our feasts filled with dishes that were 
commendable, special and spectacular and therefore recorded for posterity, or 
are they dishes that were "typical" of items cooked in the kitchens of the 
chefs?  

A lot of the mundane cookbooks I've collected from the different states in 
this country are from "Leagues" and are a collection of regional recipes as 
made in the homes of the people in that area.  Is this more what we have - 
only from one Chef's collection? 

Personally, I think what we have is a combination.  Even when the more exotic 
menus are included, there are simple dishes in amongst the more elaborate 
dishes.  And usually there is some indication, when all of the recipes in a 
source are overviewed, that certain things were commonly cooked, and accepted 
as everyday cooking methods etc.

What do others think?

>There is far more to a persona than just having garb.  There are
>all sorts of cultural issues: education, past times, fears and beliefs
>(religious or otherwise), work, class structure, etc.  Trying to have a 
complete
>and unified persona is very difficult...
 
On this point, I find it more meaningful for me to take an anthropological vs 
a historical approach.

Elysant
============================================================================

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".

============================================================================