SC - Early Period A&S Entries

[James F. Johnson]

Anne-Marie Rousseau wrote:

> This may help...Apicius, while done around the 4th century, was reprinted
> over and over during the period considered appropriate for the SCA. Also,
> someone told me once that during the Italian Renn, they'd dress up in togas
> and do "re-enactment" feasts :).
> 
> If it was reprinted over and over, someone must have been reading it, no? I
> think people are thinkin' "Ancient ROme? that's not medieval!" forgetting
> that "roman" covers a huge spread of time and area.

Now here's the conundrum: If you submit this dish and recipe into an A&S
competition, is it a recreation of a 4th century Roman dish, or a
recreation of a 9th century dish made from a reprint of a 4th century
Roman recipe?

Just because the original source is 'pre-period' doesn't disqualify the
dish if they were also making it in 'period.'

As for what's Roman, the Byzantines didn't call themselves Byzantines,
but 'Eastern' Romans. They were the surviving eastern half of a divided
East-West Roman Empire. And that survived at least until the fifteenth
century. It's just they had a strong Greco-Oriental influence...

Seumas
============================================================================

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".

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