SC -lavendar harvest

[Karen O]

In a message dated 10/8/99 5:18:34 PM Eastern Daylight Time, 
Thomas.Gloning at germanistik.uni-giessen.de writes:

<< seems to me that Maestro Martino plays not a very important role in
 reenactment activities, >>


I agree, I believe this is because of our "predecessors" (there are so many 
to be grateful to, I have not begun to list them), those who brought cooking 
to higher heights introduced us to Le menagier, Taillevent and the likes. As 
a matter of fact, I have a copy of "
A Collection of Medieval and Renaissance Cookbooks" first compiled by  His 
Grace, Duke Sir Cariadoc of the Bow and The Duchess Diana Alena. I cut my 
teeth on it and so did most people who began working with actual manuscripts 
for reproducing medieval cooking in the SCA vs what we thought was medieval. 
Having an actual manuscript copy on hand is not only inspiring, it resulted 
in so many of us developing an understanding of the Medieval Cook as we knew 
it. Now we will have to explore more and to coin a phrase "Go where no cook 
has gone before". I have recently come in contact with the manuscript you 
highlite. It is intriguing and I believe I will begin working with the 
recipes soon. I am currently on a jag with Apicius, who's book (namesake 
really), I believe merits discussion in our field of study.


Well, that's my two cents worth.Now it's time for me to quit talking and get 
to redacting!!!

 *BIG GRINS*

Hauviette d'Anjou
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